Blackberries & raspberries are great in upside down cakes. I also use my own homemade mixes but I use butter powder as the fat.

/tricia

I've also made homemade mixes for biscuits and pancakes, so much preferable to the commercially available ones, which always taste "off" to me. I make brownie mix too, from the King Arthur flour website.

I made an upside cake with gingerbread and pears that was very good, but it seems very autumn-like to me. I'm thinking along the lines of cherries or berries, or maybe apricots. Actually, I was originally thinking of lemon, but I can't wrap my head around how to morph that into upside cake.

Annie

I'm not much of a baker, but given the "shortbread" nature of the bisquick -like cake, I would go for rhubarb on the bottom with butter, lots of sugar, including brown sugar, and some cinnamon in there somewhere.

But only if someone made it for me, cast iron skillet, vanilla ice cream on the warm wonderfulness. Yum.

seagrass

Oh yeah, seagrass, you're right. Rhubarb would be perfect.

If I remember correctly, though, I think nancedar has trouble getting rhubarb there, I sent her some fresh last year but I think the travel time wasn't ideal. She sent me fresh figs and they were definitely the worse for wear, figs are much more delicate than rhubarb but neither travelled well, I don't think.

Nancedar, I don't suppose you could do something with your fig jam? That was some of the best stuff I've ever eaten. Ashley agreed, BTW.

Annie

Funny enough I just made this one last night. I needed a dessert but did not want to go out for any ingredients. I had a bag full of blueberries in the freezer and found this recipe in my files.

Don't know who to credit but I know it is a recipe from this forum Maybe Monique ? It was wonderful, very moist cake. I used half the cinnamon called for.

+

Blueberry Upside-Down Cake

1/4 c melted butter 1/2 c brown sugar 2 c blueberries (fresh or -Frozen) 1 T lemon juice 1/2 c butter 3/4 c granulated sugar 1 egg 1 t vanilla 1 1/3 c all-purpose flour 2 t baking powder 1/4 t salt 1 t cinnamon (optional) 3/4 c milk

[Note: Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake. ] In 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

Chase, before I read your post, I was thinking blueberry lemon upside down cake.

Sharon, I think that is out of a 1983 Canadian Living Magazine. Its been a favourite since then.

How about blackberries mixed with peaches or other berries? We can surely get blackberries in NC. That's my favorite cobbler!

Sauteed apples with fresh/frozen blackberries? You could even try canned peach slices drained of their juice.

Teresa

Sure looks like the one Ann...it was so good! The cake was so moist!

You must have posted the pic and recipe at some time. I'll add your name and the CL reference.

Made the blueberry upside down cake with lemon cake tonight and it is so good. I used the Splenda Brown Sugar mix with the blueberries. Will wind up making some other variations, but I really do like this combination.

Madonna

Made the Southern Living Bananas Foster Upside Down Cake and it was wonderful - and it looked just like the picture! I thought the bananas were a bit too soft; mine were just getting a few brown spots. I think it would work better if the bananas had just turned yellow.

Bananas Foster Upside-Down Cake

One quick flip and this cake tumbles from the skillet perfectly golden and party ready.
Bananas Foster Upside-Down Cake Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

YIELD: Makes 8 servings
HANDS-ON:20 Minutes
TOTAL:1 Hour, 18 Minutes
COURSE: Desserts, Cakes/Frostings

Ingredients

1/2 cup chopped pecans (We used walnuts)
1/2 cup butter, softened and divided
1 cup firmly packed light brown sugar
2 tablespoons rum
2 ripe bananas
3/4 cup granulated sugar
2 large eggs
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose baking mix
1/4 teaspoon ground cinnamon

Preparation

1. Preheat oven to 350�. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.

2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.

3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.

4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended. (Batter will be slightly lumpy.) Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.

5. Bake at 350� for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Run a knife around edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.

Southern Living NOVEMBER 2011

Pear!