Blackberry Nirvana With Vanilla Cognac
photo by Chef Larry Edwards
- Ready In:
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, softened
- 1⁄2 cup sugar
- 2 eggs
- 1⁄4 cup meukow vanilla cognac (yes, it is expensive)
- 2⁄3 cup brown sugar
- 12 ounces blackberries (this is usually 2 baskets)
- Pre-heat oven to 375 degrees.
- In a small bowl whisk together the flour, baking powder and salt. Set the bowl aside.
- In a medium bowl beat together 1/2 cup butter and the white sugar until well combined. Beat in the eggs until smooth. Stir in the vanilla cognac.
- Into the cognac mixture, stir in the dry ingredients to make a batter.
- In a large saute pan or skillet, melt the remaining butter over medium heat. Stir in the brown sugar and cook until the brown sugar dissolves and begins to simmer (bubble).
- Add the blackberries, stir to coat, and cook 2 minutes.
- Remove the pan from the heat. Spoon the batter over the blackberries.
- Place in the oven and bake 30 minutes.
- Remove from the oven and let cool in the pan 10 minutes.
- Being very careful, invert the pan (turn it over) onto a serving platter bigger than the pan (yes, you want the bottom to be the top). Let cool slightly before slicing and serving.
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