I was looking for something to do with all the blueberries and apples I had stockpiled up, and came across this recipe. I love upside-down cakes, and this was REALL REALLY easy sounding, so I gave it a try. It came out really nice, and it's LOADED with fresh blueberries and apples. The lemony cake held up nice to the sweet, fruity topping. Plus, it's a skillet cake, so the handle made ti easy to turn upside-down.
All you need is some vanilla ice cream, and BAM you got dessert!
Prepare the skillet:
- ½ stick unsalted butter
- ½ cup firmly packed brown sugar
- ¼ cup honey
- 2 - 3 apples, peeled, cored and sliced ¼" thick and tossed with a little lemon juice
- 1 cup fresh blueberries
Preheat the oven to 350º
In a medium skillet (I used cast iron), over medium heat melt butter, then add brown sugar and honey and stir to combine. Quickly place the apples in a pretty pattern, and add blueberries over the top of the apple slices. Kill the heat, and get the cake batter ready.
Make some cake batter:
- 1 cup sugar
- 1 stick butter, melted
- 2 eggs
- 1 ½ cups AP flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ cup milk
- 1 tsp lemon zest
- 1 tsp vanilla
- 1 Tbls lemon juice
In a large bowl, whisk together all the dry ingredient, and set aside. In a separate large bowl, add sugar and melted butter, and mix with a hand mixer until slightly creamy. Add in eggs, and beat until well incorporated, then add vanilla. Add the 1/3 of the flour mixture to the wet ingredients, and continue to mix until blended. Add half of the milk and mix well, then add 1/3 flour mixture and mix, then the rest of the milk, finishing with the last of the flour, mixing until all combined.
Finish by adding the lemon zest and lemon juice, and mix. Pour batter evenly over the blueberries and apples, smooth out and bake in 350º oven for 35 - 40 minutes. Cake is done when a toothpick comes out pretty clean.
Let cake rest about 15 min., then invert onto large plate or cake stand. Serve with some ice cream or whipped cream.