A Little Bit of All Right

 For July, I decided to bake the Blackberry-Almond Upside Down Cake.  This recipe has you coat your blackberries lightly in sugar, place in a single row on the bottom of your cake pan, and then top with a thick almond cake batter. The cake was moist and tasty, and it was still moist the next day when we finished it up for breakfast.  I had refrigerated the cake because it's been so hot and humid lately I was worried the fruit might start to get moldy if I left it on the counter. My only "complaint" is that I wish there were more blackberries scattered throughout the cake - though of course then it would not be an upside down cake.  Maybe serving it with some blackberry jam would get the taste I was seeking.  I could easily see using this same recipe with other berries or even diced peaches. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes  by Candace Floyd. We each c