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.
- Category: Dessert
Ingredients
- 5 tablespoons butter
- 1/2 cup brown sugar
- 12 ounces frozen mixed berries, thawed about 3 to 4 cups fresh depending on the size of the berries
Cake
- 1 1/3 cups flour
- 1 cup sugar
- 2/3 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 egg
Whipped Cream
- 1 pint whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Combine the cake ingredients 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.