I HAD to make this cake, which is from Bon Appetit's July 2011 issue. As the magazine says, it's a twist on a pineapple upside-down cake. The combination of the blackberries and orange zest with the yellow cake batter was very delicious.
I was also lucky enough to be able to use fresh eggs from one of my husband's co-workers, who keeps chickens in the backyard. Nothing better than that!
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