DIRTY BIRD UPSIDE DOWN CAKE

This easy, do-ahead tailgate dessert works well on a Big Green Egg or a kettle grill with a lid. The cake batter can be prepared the morning of, poured into an airtight container and stored inside a cooler. If you do that, remove the batter from the cooler 30 minutes before finishing on the grill or add 5-10 minutes to the cook time. Double or triple the recipe to make more cake. For the berries: 1/2 pint raspberries 1/2 pint blackberries zest and juice of 1 lemon 1 teaspoon sugar 1 tablespoon vanilla extract Pinch of salt 2 tablespoons butter 4 tablespoons brown sugar For the cake batter: 1/2 cup all purpose flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 1/3 cups

sugar 1/2 cup buttermilk 1 tablespoon vanilla extract

Prepare 4 6-ounce ramekins with 1/2 tablespoon of butter and one tablespoon of brown sugar and set aside.

In a bowl, mix the raspberries and blackberries with the sugar, zest and juice of lemon, salt and vanilla and set aside for a few minutes. After they have marinated, divide about 3 of each berry between the ramekins.

In a bowl mix together the flour, baking powder, baking soda and cinnamon. In a separate bowl mix the sugar, vanilla and buttermilk and then add the wet mix to the dry mix and whisk till it’s just combined like pancake batter. Pour the batter over the berry mixture in the ramekin to just under the top.

To grill, move coals to one side of the grill and bring temp up to 350 degrees.

Place ramekins on the opposite side of the coals and bake with the lid closed for 30-35 min or until internal temperature of cake is 190 degrees. Remove from grill and let rest for a few minutes, then place a plate upside down over the ramekin and turn over to remove cake.

Serve with whipped cream or ice cream.

Serves: 4

Per cake: 471 calories (percent of calories from fat, 12), 3 grams protein, 101 grams carbohydrates, 5 grams fiber, 7 grams fat (4 grams saturated), 17 milligrams cholesterol, 423 milligrams sodium.