Upside Down Skillet Cake

This photo (like most of my food photography) does not do justice to this cake. Really though, it’s slightly difficult (in my opinion) to photograph blueberries and raspberries baked with brown sugar into a pillow-soft buttermilk cake. The colors, once combined, aren’t so……attractive…..or ……becoming……but the end result more than made up for its modest appearance.


And on a separate, completely unrelated topic, today is October 1. Do you know what that means?

Thanksgiving is next month. 

Just sayin’….

One year ago: White Chicken Chili

Upside Down Skillet Cake – adapted from everyday food

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
10 tablespoons unsalted butter, room temperature, divided
3/4 cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 tsp grated lemon zest
1/2 cup whole milk, room temperature (I used buttermilk)
1/3 cup dark-brown sugar
3 cups mixed berries (I used raspberries and blueberries)

Whipped cream, for serving

Preheat oven to 350 degrees. Whisk together flour and baking powder. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange berries evenly in skillet.
Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Serve warm or at room temperature with whipped cream.

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