Upside Down Breakfast Cake
1/2 cup plus 2 Tablespoons unsalted butter, softened
1 cup packed light brown sugar
2 1/2 cups fresh blueberries, blackberries, or cranberries
1 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup freshly squeezed lemon juice, or 1/2 cup freshly squeezed orange juice
1/3 cup low-fat milk
1/2 teaspoon vanilla extract
1 tablespoon grated lemon zest, or 2 tablespoons grated orange zest
Preheat oven to 350 F.
Combine 2 tablespoons of the butter and the brown sugar in a small bowl, then spread the mixture evenly
in the bottom of a lightly greased 9-inch round cake pan. Spread the berries over the mixture and set aside.
Combine the flour, baking powder, and salt in a bowl. Reserve.
In a separate bowl, combine the remaining 1/2 cup butter, sugar, and eggs, and beat until creamy smooth.
Add the reserved dry ingredients, lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat
until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean
when inserted in the center, 50 to 55 minutes.
Remove from the oven, run a knife around the inside of the pan and invert the cake onto the plate, fruit side up.
Cool slightly before serving warm.
Makes 1 nine-inch cake; serves 8 to 12.