10 August 2009

Blueberry-Raspberry Upside Down Cake

This recipe is the first that I've made from the souvenier cookbook, The Northwest Heritage Cookbook Dungeness Crabs & Blackberry Cobblers I purchased on my birthday trip to Oregon last year. It was a delicious dessert with the fresh berries that I picked up at the market. It was the perfect opportunity to use my classic cast iron skillet from my grandmother and my trusty isi Whip Cream Maker.

7 tbsp butter
1 cup brown sugar
2 eggs
1 cup sugar
1/2 cup milk
1/4 tsp salt
1 cup all-purpose flour
1 tsp baking powder
1 pint fresh raspberries
1 pint fresh blueberries
1 pint heavy cream
1/4 cup powdered sugar
1 tsp vanilla

Preheat the oven to 375.

Melt 5 tbsp butter in a heavy skillet and stir in the brown sugar. Cook over medium heat until the sugar dissolves. Keep warm over low heat.

Beat the eggs and sugar together until they are light and fluffy, about 4 minutes.

Melt the remaining 2 tablespoons butter in the milk over low heat.

Sift together the salt, flour, and baking powder. Add the dy ingredients and the warmed milk to the beaten eggs and sugar.

Stir the brown sugar and butter mixture in a cast-iron skillet and sprinkle the raspberries and blueberries over it. Pour the batter over the berries and bake the cake for 45 minutes, or until a toothpick stuck in the center of the cake comes out clean.

As soon as it is done, carefully turn the cake upside down onto a large platter with a lip, to catch the juices.

Whip the cream with the powdered sugar and vanilla. Serve the cake warm with a dollop of whipped cream.