Serves: 8
Total Calories: 594
Preheat oven to 375°. Melt 5 tablespoons butter in a heavy cast-iron 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. Sprinkle raspberries and blueberries over mixture in skillet. Pour batter over berries, and bake 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 Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.
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