Raspberries or blackberries work equally well with this upside-down cake taken from Savoring France. It is light and delicious!
- 1/3 cups unsalted butter
- 2 cups granulated sugar – 1 cup of sugar for the butter/sugar mixture & 1 cup for the cake
- 2 cups berries
- 4 eggs at room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 additional tablespoons of melted butter
Pre-heat oven to 350 degrees
- Put the 1/3 cup of butter in an iron skillet (about 5 minutes).
- Remove from the oven and add 1 cup of the sugar.
- Stir and return to oven for 5 minutes, stirring once or twice. Remove from oven.
- Spread the berries on the sugar/butter mixture.
- Separate the eggs, putting the whites in a large bowl and the yellows in a smaller one.
- Add the 1 tablespoon of melted butter to the yolks and set aside.
- Sift together flour, baking powder, and salt. Set aside.
- Beat egg whites until they form firm peaks.
- Fold the remaining cup of sugar into the beaten egg whites, ¼ cup at a time.
- Fold in the egg yolks into the whites, and then the flour mixture.
- Pour the batter over the berries and spread to cover evenly.
- Bake about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let stand for 10 minutes, then invert a large plate over top and holding the dish and pan firmly together turn them over and lift off the dish.
Serve warm cut into wedges. Cream fraiche, whipped cream, non fat Greek yogurt or ice cream makes a nice topping.