Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Blackberry Upside Down Cake
- add review
- #66792
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1/4 cup brown sugar
2 tablespoons butter
2 cups blackberries
1/2 cup margarine or butter
1 3/4 cup sugar
2 eggs
1 1/2 cup flour
2 teaspoons baking powder
3/4 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
directions
Preheat oven to 350 degrees F.
Heat brown sugar and 2 tablespoons butter in an 8- or 9-inch round pan or iron skillet over medium heat. Add berries and cook, stirring until mixture bubbles. Add 3/4 cup of the sugar and crush berries slightly. Cook for five minutes, and then remove from heat and set aside.
Mix 1/2 cup butter and remaining sugar (1 cup) until light. Blend in eggs. Mix flour, baking powder and salt together and add alternately with milk to creamed butter/sugar mixture. Add vanilla.
Pour batter over cooked fruit in pan and bake for 35 to 40 minutes. Let stand in pan until lukewarm, then run knife around edge of pan and turn onto a large plate. Don't let it get too cool or it will stick and not come out of the pan. Top with sweetened whipped cream
added by
19670527
nutrition data
603 calories, 22 grams fat, 96 grams carbohydrates, 7 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
see more cake recipes
reviews & comments
June 10, 2010
The cake part was the star of this recipe for me. I'll use that for many other recipes. The blackberry concoction was also very good but a little heavy on the taste of brown sugar. I just wish there was a way to remove the seeds without creaming the blackberries. I tried this in a tube pan and broke it trying to get it out. I waited too long. Heed the recipe's advice and take it out of the pan within 5 minutes. Next time, I'll also swirl some juice in the batter to enhance the presentation.
October 2, 2008
My family and I love this cake. I lightened it up by substituting applesauce for the butter and splenda for the sugar. Still delicious!
August 1, 2007
Not as difficult to make as I thought and very tasty. You don't really need to crush the berries unless you want the top to be more like a jam spread.