MIXED BERRY UPSIDE-DOWN CAKE

Without the help of an electric mixer, this recipe can cause

carpal tunnel, muscle strain, maybe even tennis elbow because it takes a ton of elbow grease to whip egg whites in to stiff peaks, but nothing is too great of a challenge when it comes to my darling husband’s birthday. Since the man loves everything “berry” i.e. cranberries, blueberries, raspberries, etc., I’ve made berry pies every year we’ve been together. Remembering my mother’s Pineapple Upside-Down Cake, I decided that I could easily substitute the pineapple for berries and come up with something pretty tasty! After it was all finished, I was sure I had a masterpiece. When I finally had a bite, I knew it would knock his socks off! Not hearing any feedback, I asked, “What do you think? Good, huh?” He says, “Yeah, but you know that Duncan Hines cake you make with the Jello? That is so good! Next year make that!” My first impulse was to smack him, but thankfully, my arm was still sore from whipping and folding egg whites. All I could mutter was “you mean, I whip egg whites into stiff peaks for you by hand and all you want is cake from a damn box? …with Jello!”

Ingredients for the Top …On the Bottom:

4 Tbsp Unsalted Butter

¾ Cup Firmly Packed Brown Sugar

¾ Lb Of Any Berry You Desire. I’d Say, Stick with Three and Preferably Tart Berries.

Ingredients for the Cake:
1 ½ Cups All-Purpose Flour
2 Tsp. Baking Powder
¼ Tsp. Salt
8 Tbsp (1 Stick) Unsalted Butter
1 Cup Granulated Sugar
2 Eggs, Separated
1 Tsp. Vanilla Extract
½ Cup Milk
1/8 Tsp. Cream Of Tartar

Ingredients for the Whipped Cream:
1 Cup Heavy Cream
1/4 Tsp Vanilla Extract
1 Tbsp Sugar

Instructions:
Preheat an oven to 350°F. Then butter a 9” round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the berries over the butter-sugar mixture. Set aside.

In the 1st bowl, mix together the flour, baking powder and salt. In 2nd bowl, beat the butter and granulated sugar (on medium-high speed if you have a mixer) until light and fluffy, 2 to 3 minutes. Add one egg yolk at a time, beating well after each addition; then add the vanilla mixing well. Using spatula, fold in the flour mixture in three additions, alternating with the milk.

In a 3rd bowl, using a whisk (get an electric mixer!), beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Using the spatula, fold the whites into the batter. Spoon the batter over the berries in the cake pan, spreading it evenly. Bake until a skewer inserted into the center comes out clean – about an hour.

This next part is really important: transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edges of the pan to loosen the cake and invert onto a serving plate, let stand for 5 minutes, then lift off the pan. For the whipped cream, of course you can always use Cool Whip, but you’ve come this far, I’d say make it from scratch! In a bowl, using a whisk or an electric mixer (I can’t emphasize this enough: Get a mixer!), whip the cream until soft peaks form. Then you can stir in the vanilla and sugar. Cut cake and serve with the whipped cream!!