Serves: 8
Total Calories: 594
Preheat oven to 375°. Melt 5 tablespoons 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 tablespoons 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.
This Blueberry-Raspberry Upside-Down Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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