* Exported from MasterCook *
Blueberry Upside Down Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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TOPPING:
1 tbsp butter
1/2 cup plus
2 tbsp brown sugar
2 1/2 cups blueberries
speck of salt
1/2 tbsp plus 1 tsp cornstarch
1 tbsp water
CAKE:
1 cup sifted cake flour
1/4 tsp salt
1 tsp baking powder
1/4 cup plus
1 tbsp soft butter
1/2 cup sugar
1 tsp orange peel
1 tsp vanilla
1 egg
1/4 cup orange juice
whipped cream
Make the topping first, in a med pot combine the first
4 topping ingreds, bring to a boil, then simmer over
low heat for 10 mins, combine the starch and water add
the berries and bring to a boil, set aside, but keep
warm while preparing the cake, heat oven to 350, sift
the flour, salt and baking powder together, set aside,
in a large mixing bowl, cream the butter, then add the
sugar, peep and vanilla, cream well, blend in the egg
until the mixture is smooth, add the dry ingreds
alternating with the orange juice, starting and ending
with dry ingreds, pour the warm berry topping into an
oiled round 9" pan and then drop batter by even tbsp
on top, using a knife gently pat the dollops of batter
evenly over the fruit so an even layer of cake batter
is formed, this becomes easier as the warm berries
soften the batter, you will have some purple streaks
in the batter, bake for 25 mins, or until the center
of the cake springs back when touched with finger,
invert immediately onto a platter, this can be eaten
warm, if you prefer, top with sweetened whipped
cream.
from the files of [EMAIL PROTECTED]
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Per Serving (excluding unknown items): 373 Calories; 13g Fat (28.9%
calories from fat); 3g Protein; 69g Carbohydrate; 10g Dietary Fiber;
31mg Cholesterol; 146mg Sodium. Exchanges: 3 1/2 Fruit; 2 1/2 Fat; 1
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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