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  • Blackberry Upside Down Cake

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    Blackberry Upside Down Cake
    Servings: 9
    by Global Cookbook
    92760 recipes
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    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

    1. 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.
    2. 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.
    3. 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.
    4. 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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