Oregon Blackberry Upside Down Cake Food

BLACKBERRY COBBLERS CUPS AND BLACKBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 400 degrees.
• For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.
• For the filling: In pot heat 1/4 cup water with sugar (medium heat). When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.
• For the cups: Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.
• For the upside-down cake: Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.

BLACKBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°F.
• In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine.
• Stir in brown sugar until blended. Remove from heat.
• Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top.
• Arrange the blackberries in an even layer over the nuts; set aside.
• In a large bowl, combine flour, sugar, baking powder, and salt.
• Add egg, milk, and butter; beat 2 minutes.
• Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.
• Pour over blackberries in frying pan, spreading evenly.
• Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
• Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.
• Serve warm.

BLACKBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 400°F.
• Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
• Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
• Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
• Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
• Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.

OREGON BLACKBERRY UPSIDE-DOWN CAKE

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.

BLACKBERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
• Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
• Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
• Pour batter over blackberry mixture in the 9-inch cake pan.
• Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.