Blueberry Upside Down Cake
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh blueberries||2 Cup (32 tbs), rinsed, drained|
|Sifted cake flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Sweetened whipped cream||1⁄2 Cup (8 tbs)|
For topping, melt butter in a heavy 10 inch skillet with a heat resistant handle.
Blend in sugar and salt.
Add blueberries and spread evenly.
For cake batter, sift the flour, baking powder, and salt together; set aside.
Beat egg yolks until thick and lemon colored.
Gradually add 1/2 cup sugar and orange and lemon juices, beating thoroughly.
Sift dry ingredients about one fourth at a time over egg yolk mixture and gently fold until just blended after each addition.
Beat egg whites until frothy.
Gradually add sugar, continuing to beat until stiff peaks are formed.
Gently fold batter into meringue until just blended.
Turn batter into skillet over blueberries, spreading evenly.
Bake at 350Â°F 45 to 50 minutes, or until cake tests done.
Using a spatula, loosen cake from sides of skillet and immediately invert onto a serving plate.
Allow skillet to remain over cake a few seconds so syrup will drain onto cake.
Serve cake warm, topping each wedge with a spoonful of sweetened whipped cream.
ONE UPSIDE DOWN CAKE RASPBERRY UPSIDE DOWN CAKE: Follow recipe for Blueberry Upside Down Cake.
Substitute 1 pint red raspberries, rinsed and drained, for the blueberries.
PEACH UPSIDE DOWN CAKE: Follow recipe for Blueberry Upside Down Cake.
In topping, substitute lightly packed light brown sugar for granulated sugar.
Substitute 4 medium (about 1 pound) firm ripe peaches, peeled and sliced, for the blueberries.
STRAWBERRY UPSIDE DOWN CAKE: Follow recipe for Peach Upside Down Cake.
Substitute 1 quart fresh ripe strawberries, rinsed, drained, hulled, and sliced, for the peaches.