My mom would bake blueberry raspberry cake in her 9-inch cast-iron frying pan (the heavy pan keeps the butter from burning and the handle makes it easy to flip the cake upside down).
7 Tbs Butter, divided
1 cup Brown sugar
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
Oven Temp ~ 375°
Baking Time ~
Pan Type ~ heavy 9 inch skillet
Beat eggs and sugar together until light and creamy, about 4 minutes. Melt remaining
2 Tablespoons of butter in milk over low heat
or in the microwave on high for 1 minute. Sift together the salt, flour and
baking powder. Add dry ingredients and warm milk to the beaten eggs and sugar.
Sprinkle raspberries and blueberries over the butter mixture in the skillet.
Pour upside down cake batter over berries and bake until a toothpick inserted
into center of cake comes out clean.
As soon as Blueberry Raspberry Upside Down Cake is done, carefully turn cake upside down onto a large platter with a lip to catch the juices.
Whip the heavy cream with powdered sugar and vanilla.
Serve Blueberry Raspberry Upside Down Cake warm with a dollop of whipped cream.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!