Blackberry Upside Down Cake Recipe
Servings: 9
Ingredients
- 1/2 stk margarine or possibly butter
- 1/4 c. Sugar
- 1 1/2 c. Blackberries
- 2 Tbsp. Sliced almonds
- 1 1/2 c. Bisquick original baking mix
- 1/2 c. Sugar
- 1/2 c. Lowfat milk or possibly water
- 2 Tbsp. Vegetable oil
- 1/2 tsp Vanilla
- 1/2 tsp Almond extract
- 1 x Egg Sweetened whipped cream or possibly ice cream, if you like
Directions
- HEAT oven to 350 degrees. Heat margarine in round pan, 9x1-1/2 inches, or possibly square pan, 8x8x2 inches, in oven till melted. Sprinkle 1/4 c. sugar proportionately over melted margarine. Arrange Blackberries with open ends up over sugar mix; sprinkle with almonds.
- BEAT remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 min, scraping bowl occasionally. Pour batter over Blackberries.
- BAKE 35 to 40 min or possibly till toothpick inserted in center comes out clean. Immediately invert pan onto heatproof serving plate; leave pan over cake a few min. Remove pan. Let cake stand at least 10 min before serving. Serve hot with whipped cream. 9 servings.
- Pear Upside-down Cake: Substitute packed brown sugar for the sugar and 1 large pear, thinly sliced, for the Blackberries. Substitute minced pecans for the almonds. Increase vanilla to 1 tsp.; omit almond extract. Add in 1/2 tsp. grnd mace or possibly cinnamon with the vanilla.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 9 servings | |
| Calories 250 | |
| Calories from Fat 108 | 43% |
| Total Fat 12.19g | 15% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 1.01g | |
| Cholesterol 22mg | 7% |
| Sodium 330mg | 14% |
| Potassium 103mg | 3% |
| Total Carbs 32.6g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 20.95g | 14% |
| Protein 3.13g | 5% |
