Crown Point
Bed and Breakfast

Crown Point, New York

Specialty Recipe

Upside-Down Breakfast Cake

Ingredients

1/2 cups plus 2 Tablespoons butter

2-1/2 cups berries

1 cup light brown sugar

1-1/2 cup flour

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

3/4 cup sugar

2 eggs

1/4 cup lemon juice or 1/2 cup orange juice

1/3 cup milk

1 Tablespoon lemon zest or 2 Tablespoons orange zest

Melt 2 Tablespoons butter in an 8-inch round cake pan. Sprinkle in brown sugar. Place berries upside down in pan starting at outside and working in. Melt 1/2 cup butter and mix with sugar. Add eggs and beat. Mix flour, baking powder, zest and salt in separate bowl. (Use lemon for raspberries and blueberries, but orange for cranberries.) Add dry ingredients alternately with milk and juice (same rational as for zest). Beat with an electric mixer until light. Add vanilla. Turn into pan over berries. Bake for 1 hour; let cool for 10 minutes. Invert serving dish over cake after loosening edges with a knife. Knock bottom of pan to release cake.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)