#650 - Blackberry Upsidedown Cake

(by Shirley McNevich)

Cake:
1 cup flour
3/4 cup white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup milk
1/4 cup butter
1/4 tsp. grated lemon zest
1 tsp. lemon juice
1 tsp. vanilla
Topping: 1/4 cup butter, 1/2 cup Domino's dark brown sugar (packed), 1 1/2 tsp. grated lemon zest, 1/4 cup chopped nuts, 3 cups fresh blackberries

Preheat oven to 350 degrees. Topping: in a cast iron frying pan over low heat, melt 1/4 cup butter--stir in brown sugar until mixed. Remove from heat. Sprinkle 1 1/2 tsp. lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts--set frying pan aside. Cake: in a bowl add flour, white sugar, baking powder, and salt--stir. Add egg, milk, and butter to the flour mixture--beat 2 minutes with a wooden spoon. Add 1/4 tsp. lemon zest, lemon juice, and vanilla--beat 2 more minutes. Pour cake batter evenly over the blackberries in the frying pan. Place frying pan in the oven and bake at 350 degrees for 40-50 minutes or until inserted toothpick comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen. Cover with a cake plate and invert cake onto the plate. Serve warm.