Sparkling Upside-Down Clementine and Blackberry Coffee Cake
Serves: 6 to 8
This gorgeous and simple coffee cake is fragrant with winter citrus and glistening with blackberries. The blackberries are local, organic berries available in our freezer department, and the Clementines are at their beautiful peak right now. What an unexpected and delightful combination!
Ingredients
PreparationIngredients
- 12 tablespoons butter (divided) Add to list
- 1/2 cup dark brown sugar Add to list
- 3/4 cup organic frozen blackberries, thawed and drained Add to list
- Juice and zest of 2 to 3 Clementine oranges (you will need 1/2 cup of juice) Add to list
- 1 egg Add to list
- 1/2 teaspoon vanilla extract Add to list
- 1 1/2 cups flour Add to list
- 2 teaspoons baking powder Add to list
- 1/2 teaspoon salt Add to list
- 1/2 cup granulated sugar Add to list
- Clementine orange slices (for garnish) Add to list
- Powdered sugar (for garnish) Add to list
Preparation
Preheat oven to 350° F.
In a 9-inch cake pan, lined with a circle of parchment, spread 4 tablespoons of butter thickly over the surface. Sprinkle with the brown sugar. Distribute the berries over the surface of the brown sugar mixture.
In a small pan, melt the remaining 8 tablespoons of butter. Remove from heat and stir in the 1/2 cup of Clementine juice, the zest, egg and vanilla extract. Beat well.
Mix the flour, baking powder, salt and granulated sugar in a bowl and add the butter-egg-citrus mixture. Beat until smooth. Pour the batter over the berries and bake for about 35 to 40 minutes, or until a toothpick comes out clean. Let the pan cool for 5 minutes then turn out onto a serving plate.
You may garnish it with slices of fresh Clementine and a sprinkling of powdered sugar if you so desire.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 1, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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cake
This looks wonderful. I am going to try it out on my campus ministry group.
January 05, 2011 at 01:54 PM — Mary Shehane (not verified)