My wonderful friend, famous cookbook and children’s book author AND former innkeeper, Crescent Dragonwagon, created this recipe. It’s published here.
We made it 6 times in this past week so I’m sharing our experience with it here too!
Farmer Brett walks right in The Manor kitchen door after hand picking his very best red raspberries, black raspberries, blueberries and blackberries.
Then we leap into action to plan the next few days of baking!
We always make enough to take to much loved local seniors and the firemen, but of course our Yelton Manor B&B guests get the lion’s share!
Ingredients: Cooking Spray
2 T butter, melted 1/3 cup firmly packed brown sugar
1 cup blackberries 1 cup blueberries 1 cup raspberries
1/4 cup butter, softened 2 T vegetable oil 1/2 cup sugar
1 egg 1 1/2 tsp vanilla extract 1/2 tsp almond extract
1 1/2 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 1/3 cup buttermilk
Preheat oven to 375F. Spray a 9 inch cake pan with cooking spray. Sprinkle melted butter and brown sugar evenly over bottom and scatter berries over sugar.
Place butter, oil and sugar in a large bowl and beat until well blended. Beat in egg and extracts.
Sift together flour, baking powder, baking soda and salt. Add the flour and buttermilk to the butter mixture until just combined.
Bake 35-45 minutes (your oven will vary), until top is golden brown and the sides are bubbly.
Remove from oven and cool 5 minutes, then invert onto a serving platter. Get ready for rave reviews!!
Though Crescent’s recipe says that it serves 8, you can see that we served 14 quite adequately.
But good luck restraining yourself to just one piece!!