BLACKBERRY-LEMON UPSIDE DOWN CAKE

Cat­e­gory: Dessert

Plac­er­Grown ingre­di­ents used: Black­ber­ries Eggs Eureka Lemons

Ingre­di­ents:

  • 2 tea­spoons but­ter — melted
  • ½ cup packed brown sugar
  • 1½ tea­spoons grated lemon rind
  • 2 cups fresh blackberries
  • 1¼ cups all-purpose flour
  • 1½ tea­spoons bak­ing powder
  • ¼ tea­spoon salt
  • 2/3 cup gran­u­lated sugar
  • 2 table­spoons but­ter — softened
  • 1 large egg
  • ¾ tea­spoon vanilla extract
  • ½ cup fat free milk

Instruc­tions:
Pre­heat oven to 350 degrees. 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 with mixer at medium speed until well blended. Add the egg and vanilla, beat well. Add flour mix­ture to egg mix­ture alter­nately with milk, begin­ning and end­ing with flour mix­ture mix. Spoon bat­ter over black­ber­ries. Bake at 350 degrees for 40 min­utes or until a wooden pick inserted m cen­ter comes out clean Cool in pan 5 min­utes on a wire rack Loosen edges of cake with a knife. Place a plate upside down on top of cake pan invert onto plate Per serv­ing: 259 cal; 4.8 g fat(2.7g.sat 1.4g non .4g poly) 38 mg chol.; 3.7 g. pro.; 46.2 g carb; 24 g dietary fiber; 224 mg sod; 18 per­cent calo­ries from fat

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