OREGON BLACKBERRY UPSIDE-DOWN CAKE
This is a quick fix dessert that goes over really well, especially when served warm with french vanilla ice cream
Provided by Johns in the Kitchen
Categories Dessert
Time 50m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F.
- In a bowl toss together the first three ingredients; Blackberries, sugar and cornstarch, mashing only a few of the berries. Pour this into an 8-inch square cake pan.
- Cream together shortening, sugar, and vanilla. Add egg and beat well.
- Sift flour, baking powder, and salt and add to mixture, add milk and stir well to mix.
- Spoon batter over berry mixture carefully trying to spread evenly.
- Bake for 40 minutes at 350°F.
- Allow to cool somewhat before serving.
Nutrition Facts : Calories 312.1, Fat 10.1, SaturatedFat 2.7, Cholesterol 32.4, Sodium 205.9, Carbohydrate 53.1, Fiber 3, Sugar 35.7, Protein 3.7
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Roze Khan
[email protected]This is the best upside-down cake I've ever had! The blackberries were so fresh and juicy, and the cake was perfectly moist and fluffy. I will definitely be making this again.
Zandile Kubheka
[email protected]I've made this cake several times now and it's always a hit. The blackberries add a delicious tartness that pairs perfectly with the sweet cake.
Ben St Clair
[email protected]This cake is so easy to make and it's always a hit with my family. I love that I can use any type of fruit in it.
md sagor ahmed
[email protected]I'm not a big fan of upside-down cakes, but this one was really good. The blackberries were perfectly tart and the cake was moist and fluffy.
Elisa Williams
[email protected]This cake was a disaster! It stuck to the pan and the streusel topping was burnt. I won't be making this recipe again.
Natalia Allenia
[email protected]I'm always looking for new blackberry recipes, and this one is definitely a keeper. The cake was moist and flavorful, and the blackberries added a nice tartness.
Qazi Hamad
[email protected]This cake is a little too sweet for me, but I think it would be perfect for someone with a sweet tooth.
joy Prate
[email protected]I've never made an upside-down cake before, but this recipe made it so easy. The cake turned out beautifully and it tasted amazing.
Tenille Jones
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love that I can use fresh or frozen blackberries.
Tasha Long
[email protected]I was disappointed with this cake. The streusel topping was too dry and the cake was too dense.
Dalitso Kutsimbwe
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfect. My friends and family love it.
Gene Jones
[email protected]I'm not a big fan of blackberries, but I thought this cake was still really good. The streusel topping was my favorite part.
Deirdre Scott
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. They especially liked the streusel topping.
Mandira Neupane
[email protected]So easy to make and so delicious! The cake was moist and fluffy, and the blackberries were perfectly tart. I didn't have any problems with the cake sticking to the pan, either.
Md Rakin
[email protected]This upside-down cake was a hit with my family! The blackberries added a delicious tartness that balanced out the sweetness of the cake. I also loved the crunchy streusel topping. Will definitely be making this again.