What to do with those summer fresh blackberries and raspberries — make cake!
I remember back when my grandmother would make a Pineapple Upside Down Cake. She would use an old cast iron skillet. I believe this is the best way to make a pineapple upside down cake. The pan is nice and heavy and I think it helps to caramelize the brown sugar and the pineapple. I always wanted to be the one (I have a twin sister) who put the cherries in the center of the pineapple rings. I’m sure we took turns.
So, this is a different upside down cake and I didn’t use a case iron with this recipe. Instead I used a 9″ non-stick cake pan. Over the 4th when I was grocery shopping, (my favorite chore) I saw all these beautiful blackberries and raspberries and decided I needed to try this recipe I have had for seven years. A little flour, sugar, butter and berries and this wonderful cake appeared out of my oven, begging me to try a piece. I did and now I need to give it to a neighbor so I’m not finishing it off.
Isn’t it beautiful. A little powdered sugar or whipping cream and a grate or two of lemon zest and you have a great brunch dessert. This recipe called to double the parchment (I used waxed paper). I didn’t double it and now know I will the next time. The waxed paper got pretty limp and I think it definitely needs to have two layers. I usually cut a piece of waxed paper and put the pan on top and using scissors, draw around the bottom of the pan. Then cut out the circle and you will need for your pan.