I saw this recipe in the September issue of Southern Living and I knew I had to try it! I just had to wait for the weather to be correct. There's something about 100+ temperatures that makes fall/winter desserts seem totally out of place. I finally made this today (it came out of the over about an hour ago) and I already took a fork to it! It is soooo good! We are having this for dessert tonight with some vanilla ice cream. Yum!!
*As usual, I've made some modifications to the original recipe
Before spooning in the batter
All done!
Blackberry Apple Upside Down Cake
Ingredients
- 1/4 cup butter, melted
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup honey
- 2 large Granny Smith apples, peeled and cut into 1/4 inch thick slices
- 1 cup fresh or frozen blackberries
- 1/2 cup butter, softened
- 1 cup organic sugar
- 2 large eggs
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp. baking powder
- 1/2 cup milk
- 1 tsp. vanilla extract
Directions
- Preheat oven to 350 degrees
- Lightly grease 9 inch round cake pan (make sure sides are at least 2 inches high)
- Pour melted butter into prepared pan
- Sprinkle brown sugar evenly over butter
- Pour honey over sugar/butter mixture
- Add apple slices, arranging them in a circle around pan with each slice overlapping the previous
- Add blackberries
- In medium mixing bowl, beat softened butter with sugar over medium speed until creamy
- Add eggs, one at a time, blending well after each
- In separate bowl, stir together all purpose flour, wheat flour, and baking powder
- While beating at low speed, add half of flour mixture to batter, then all of the milk, then the other half of the flour mixture
- Add vanilla and continue to beat over low speed until well-combined
- Spoon batter over apples and blackberries and smooth out
- Bake 45 minutes or until it passes the toothpick test
- Cool in pan on wire rack for about 10 minutes
- Run a knife around the edges to loosen, then invert cake onto plate, spoon remaining topping over cake, and serve
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