Blackberries, A Snake and An Upside Down Cake
This crunch of the cornmeal combined with the browned butter, lemon zest and almond flavors can wake you up immediately when it is removed from the oven. It smells really good. But don’t put your spoon in the skillet immediately since this one pan cake can be more gorgeous when upside down served in plate. This cake finishes perfectly, let it have the full 15-minute cool time on the wire rack. Using the rack helps it cool evenly, especially on the bottom, allowing for the fruit and sugar mixture to set and seal to the cake. And when the berries and juice run down the sides, you may astonished and lose in this fruitful cake. Also it can be a great breakfast cake when served with a cup of black tea. Use a Cast iron skillet when making this delicious Upside-Down Blackberry Cake. Because the heavy pan keeps the butter from burning and the handle makes it easy to flip the cake upside down when it is done. I love this recipe. I have used it with so many different fruits and in many variations. It is so easily adaptable to many different occasions and you can dress it up or down anytime. So next morning, why not make this summer time blackberry snake to satisfy your appetite? Plus, a good start will make you feel energetic in the whole day!
Next time I will give you another easy but tasty dessert recipe. It is SKILLET BLUEBERRY SLUMP. Blueberry is my favorite and I think I may have told you guys so many times. When this one pan food removing from the oven, it is hot and bubbly and smells heavenly. I must say I can’t hold myself when it is still hot. One spoon after another spoon, I must be crazy when this blueberry slump come in to my view. Hope you can like my next recipe!
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