Blackberry Upside-Down Cake
Topping:
1/4 cup butter
1/2 cup firmly-packed brown sugar
1 1/2 teaspoon grated lemon zest (yellow rind)
1/4 chopped nuts (of your choice)
3 cups fresh blackberries
Preheat oven to 350 degrees F.
In a 10-inch cast-iron frying pan or a 9x2-inch cake
pan over low heat, melt butter or margarine. Stir in
brown sugar until blended. Remove from heat. Sprinkle
lemon zest over the brown sugar. Sprinkle chopped nuts
over the top. Arrange the blackberries in an even
layer over the nuts; set aside.
Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup butter, room temperature
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
In a large bowl, combine flour, sugar, baking powder,
and salt. Add egg, milk, and butter; beat 2 minutes.
Add lemon zest, lemon juice, and vanilla extract; beat
2 minutes. Pour over blackberries in frying pan,
spreading evenly.
Bake 40 to 50 minutes or until a toothpick inserted in
center comes out clean. Remove from oven and cool 5
minutes on a wire rack. Run knife around edge of pan
to loosen; cover with a cake plate and invert. Serve
warm.
Makes 8 servings.
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/realfood/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/realfood/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:realfood-digest@yahoogroups.com
mailto:realfood-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
realfood-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
No comments:
Post a Comment