Blackberry Upside Down Cake

Course : Cakes
Serves: 1
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1/3 cup fruit-juice concentrate OR frozen applejuice concentrate (thawed)
3 cups blackberries -- fresh or frozen
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
3/4 cup fruit-juice concentrate OR frozen applejuice concentrate (thawed)
2/3 cup skin milk
1/3 cup canola oil
2 teaspoons pure vanilla extract

Preparation / Directions:

TO PREPARE FRUIT: spray a 10-inch ovenproof skillet with nonstick cooking spray. Pour fruit-juice concentrate in the dish and spread berries evenly over top. To prevent the berries from floating to the top of the batter during baking place the skillet in the freezer while mixing the cake batter. TO make cake; Set oven rack in the center of the oven and preheat oven to 350F. In a small bowl stir together flour, baking posder and salt. In a mixing bowl beat egg whites with an electric mixer at high speed until soft peaks form. Gradually add fruit-juice concentrate, beating until stiff peaks form. Reduce mixer speed to low and add milk, oil, and vanilla, beating until well blended. With a rubber spatula, gently fold in the flour mixture. Remove the skillet from the freezer and pour the batter over the berries. Bake for 35 to 40 minutes, or until the top is golden and a knife inserted in the center comes out clean. Let cool in the skillet on a rack for 10 to15 minutes. Loosen edges and invert onto a serving plate. Let stand for a few minutes before serving.


Nutritional Information:

1069 Calories (kcal); 88g Total Fat; (71% calories from fat); 20g Protein; 59g Carbohydrate; 561mg Cholesterol; 2207mg Sodium

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