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Recipe for Apple-Blackberry Upside Down Cake

Topping:

1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter
1 1/2 cups sliced apples

1 cup blackberries 

Cake:
1 1/2 cups all purpose flour
6 tablespoons cake flour
6 tablespoons ground almonds
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter, softened
4 large eggs
3/4 teaspoon vanilla extract
1/2 cup sour cream

¼ cup Calvados apple brandy

Calvados Whipped Cream:

2 cups whipping cream

2 tablespoons confectioner’s sugar

1-2 tablespoons Calvados apple brandy 

Make the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. After sugar melts, don’t stir. Pour mixture into a 10 inch diameter stick-free cake pan with 2-inch high sides. Arrange apple slices and blackberries in a single layer on top of the caramel mixture. 

Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream and apple brandy in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan. 

Bake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Using chilled beaters in a chilled metal bowl, beat the cream until fluffy with the sugar and Calvados. Serve cake warm or at room temperature with whipped cream. Serves 12-14.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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