Linda in MO
06-30-2003, 09:34 AM
My dad brought me a quart of blackberries this weekend, so I made this yesterday. It's really good! I think it would also be wonderful with blueberries--maybe even better than the blackberries. It's an old CL recipe, but I'm not sure what issue. Makes a nice dessert or coffee cake. I used unsalted butter and doubled the vanilla.
* Exported from MasterCook *
Blackberry-Lemon Upside-Down Cake
Recipe By : CL
Serving Size : 0 Preparation Time :0:00
Categories : Cake or Pie, Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter or stick margarine -- melted
1/3 Cup packed brown sugar
1 1/2 teaspoons grated lemon rind
2 cups fresh blackberries
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2 tablespoons butter or stick margarine -- softened
1 large egg
3/4 teaspoon vanilla extract
1/2 cup fat-free milk
Preheat oven to 350°
Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl.
Beat granulated sugar and 2 tablespoons butter in a large bowl at meduim speed of a mixer until well-blended. Add the egg and vanilla; beat well. Add flour mixture to egg amixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen edges of cake with a serated knife. Place a plate upside down on top of cake pan; invert onto plate.
Yield: 8 servings
Calories 239 (18% from fat)
Fat 4.8g
Protein 3.7g
Carb 46.2g
Fiber 2.4g
NOTES : I think blueberries would also work great.
* Exported from MasterCook *
Blackberry-Lemon Upside-Down Cake
Recipe By : CL
Serving Size : 0 Preparation Time :0:00
Categories : Cake or Pie, Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter or stick margarine -- melted
1/3 Cup packed brown sugar
1 1/2 teaspoons grated lemon rind
2 cups fresh blackberries
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2 tablespoons butter or stick margarine -- softened
1 large egg
3/4 teaspoon vanilla extract
1/2 cup fat-free milk
Preheat oven to 350°
Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl.
Beat granulated sugar and 2 tablespoons butter in a large bowl at meduim speed of a mixer until well-blended. Add the egg and vanilla; beat well. Add flour mixture to egg amixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen edges of cake with a serated knife. Place a plate upside down on top of cake pan; invert onto plate.
Yield: 8 servings
Calories 239 (18% from fat)
Fat 4.8g
Protein 3.7g
Carb 46.2g
Fiber 2.4g
NOTES : I think blueberries would also work great.