Blackberry Upside Down Cake


1/2 cup butter
2 cups sugar
2 cups blackberries or olallieberries
4 eggs, separated
1 tablespoon melted butter, cooled
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt


Preheat oven to 350°F.

Place butter in 9 or 10 inch baking pan (at least 2 1/2 inches deep). Place pan in oven until butter melts. Remove pan from oven, stir in 1 cup sugar and return to oven for 5 minutes, stirring once or twice. Remove from oven and add berries, spreading evenly in single layer in pan.

Beat in 1 tablespoon of butter into yolks; set aside.

Sift together flour, baking powder and salt; set aside.

In large mixing bowl, whip egg whites until firm peaks form. Do not overbeat.

Fold in remaining 1 cups of sugar, 1/4 cup at a time, into egg whites. Gently fold in egg yolk mixture and flour mixture. Pour batter over berries and spread evenly with spatula.

Bake at 350°F for 30 minutes or until cake tester inserted into center comes out clean. When done, allow to cool at least 10 minutes before unmolding. Run a knife around the edges, and then place a large plate over the top of the pan. Holding the plate and the pan tightly together (be careful – pan is hot!), invert so that plan is on top of plate. The cake will fall onto the plate.

SOURCE: Third Place Winner, Chaise Lathrop, Berry Festival 2007

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