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Blueberry-Raspberry Upside-Down Cake

An adaptation of a recipe from "Dungeness Crabs and Blackberry Cobbers."





List of Ingredients



• 7 tablespoons butter, divided
  
• 1 cup firmly packed brown sugar
  
• 2 eggs
  
• 1 cup sugar
  
• 1/2 cup milk
  
• 1 cup flour
  
• 1 tsp. baking powder
  
• 1 pint fresh raspberries
  
• 1 pint fresh blueberries
  
• 1 pint whipping cream
  
• 1/4 cup powdered sugar, optional
  
• 1 tsp. vanilla
  






Instructions



1. Preheat oven to 375 degrees.
   
   
2. Melt 5 tablespoons butter in a heavy skillet and stir in the brown sugar. Cook over medium heat until the sugar dissolves. Keep warm over low heat.
   
3. Beat the eggs and sugar together until they are light, about 4 minutes.
   
4. Melt the remaining 2 tbsp. butter in the milk over low heat or on high in the microwave for 1 minute.
   
5. Sift together flour and baking powder. Add the dry ingredients and the warm milk to the beaten eggs and sugar.
   
6. Stir the brown sugar and and butter mixture in cast-iron skillet and sprinkle the raspberries and blueberries over it. Pour the batter over the berries and bake the cake for 45 minutes, or until a toothpick stuck in the center of the cake comes out clean.
   
7. As soon as it is done, carefully turn the cake upside down onto a large platter with a lip, to catch the juices.
   
8. If desired, whip cram with the powdered sugar and vanilla. Serve the cake warm with a dollop of whipped cream, if desired.
   






Final Comments


This is a very moist cake. It can be served warm from the oven for desser or as a coffee cake. Once it has cooled, the cake needs to be tightly wrapped in plastic wrap. It will getmore moist, the longer it sits.