Mixed Berry Upside Down Cake
This dessert is best prepared with fresh berries, but I recently made it with a bag of blackberries, raspberries and strawberries that I froze this past summer and it was a close second. If berries aren't your thing try it with fresh peaches or pineapple.
Combine the flour, sugar, milk, baking powder, 1 teaspoon vanilla, salt and egg in a medium sized mixing bowl and stir until smooth. Set aside.
Over a medium heat melt butter in a 10 inch, oven safe skillet. Add the brown sugar and cook until foamy. Stir in the berries.
Pour the batter into the skillet, covering the berries evenly.
Bake in a preheated 350 degree F oven for 40 to 50 minutes or until an inserted toothpick comes out clean.
Remove the skillet from the oven. Place a large heat proof serving plate with a lip over the skillet. The lip is needed to catch the juice. Carefully invert the skillet and serving plate. Allow to sit for a minute or two so the juice can soak into the cake.
Lift away the skillet.
Beat cream, powdered sugar and vanilla until soft peaks form.
Serve warm topped with fresh whipped cream.
Time to prepare: 1 hour.