Shelly's Recipe

BLUEBERRY-RASPBERRY UPSIDE-DOWN CAKE

Category: Cakes

7 tbsp butter, divided
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 (2 cups) heavy cream
1/4 cup powdered sugar
1 tsp vanilla

Preheat oven to 375. Melt 5 tbsp butter in a heavy skillet and stir in brown sugar. Cook over medium heat until sugar dissolves. Keep warm over low heat. Beat eggs and sugar together until light, about 4 minutes. Melt remaining 2 tbsp butter in milk over low heat or in microwave, on high, for 1 minute. Sift together salt, flour, and baking powder. Add dry ingredients and warm milk to beaten eggs and sugar. Stir brown sugar and butter mixture in a cast-iron skillet and sprinkle raspberries and blueberries over it. Pour batter over berries and bake cake for 45 minutes, or until a toothpick inserted in center of cake comes out clean.

As soon as it is done, carefully turn cake upside down onto a large platter with a lip, to catch the juices. Whip cream with powdered sugar and vanilla. Serve cake warm with a dollop of whipped cream. Serves 8