I made this fabulous dessert in my dutch oven last winter and when I saw packages of plump blackberries on sale today for 99 cents a box I knew this recipe was calling to me again. What makes this upside down cake so good is the addition of honey in the topping. The luscious berries and tart apple slices are baked in a sweet, golden nectar that tops a moist, buttery cake. In my 10 inch dutch, the cake baked with 10 coals in a ring around the bottom and 24 on the lid. After 15 minutes I peeked and saw the middle of the cake was browning quickly so I removed 4 or 5 center coals and moved the rest to a ring around the outside. The total cooking time was 35 minutes. Let it sit for 30 minutes or so before lifting with the parchment paper and inverting onto a plate. Food of the gods, this Blackberry Apple Upside Down Cake is from a September 2010 issue of Southern Living.
Blackberry Apple Upside Down Cake
3/4 cup butter, softened and divided
1/2 cup firmly packed light brown sugar
1/4 cup honey
2 large Gala apples, peeled and cut into 1/4-inch thick slices
1 cup fresh or frozen blackberries*
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup milk
1 tsp vanilla extract
* Don not thaw blackberries if using the frozen variety.
Lightly oil or spray 10 inch dutch oven; line with parchment paper.
Melt 1/4 cup butter, pour into prepared oven.
Sprinkle melted butter with brown sugar; drizzle honey over brown sugar.
Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed. Sprinkle with blackberries.
Beat granulated sugar and remaining 1/2 cup butter at medium speed with electric mixer until well blended.
Add eggs, one at a time, beating until blended after each addition.
Stir together flour and baking powder.
Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
Beat on low speed just until blended after each addition.
Stir in vanilla.
Spoon batter over blackberries in pan.
Bake at 350 degrees for 30-40 minutes or until a wooden pick inserted in center comes out clean.
Cool in dutch oven for 30 minutes before inverting onto plate, spoon any topping in pan over cake.
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Arrange apple slices and blackberries over melted butter, brown sugar and honey   |
Attempted this effort after coming home from work. I place the dutch oven in the firepit when I use it, and working in the dark with a small flashlight is always a challenge; however, the cake turned out beautifully and was attacked by the family on all sides, sustaining heavy damage.
ReplyDeleteThanks again, Liddy, for the inspirational and easily followed recipes!
Wow Frenchy, you're really on a roll, it is not easy cooking in the dark. So happy you liked the cake, this is one of my favorite desserts, thanks for the nice comments, Liddy
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