This Blackberry Upside Down Cake is a delicious and easy-to-make dessert that is sure to please everyone. It is made with fresh blackberries and a light, moist cake that is topped with a sweet glaze.
The blackberries are cooked in a buttery brown sugar mixture before the cake is added, giving it a unique flavor and texture. The end result is a decadent and flavorful cake that is sure to be a hit with family and friends.
Timing For Blackberry Upside Down Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 slices of cake
-1/2 cup butter
-1 cup packed light brown sugar
-2 cups fresh blackberries
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/2 teaspoon salt
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 cup white sugar
-1/2 cup milk
-1 teaspoon vanilla extract
1. Preheat oven to 350°F (175°C).
To make a delicious Blackberry Upside Down Cake, the first step is to preheat the oven to 350°F (175°C). Next, grease a 9-inch (23 cm) round cake pan with butter or margarine. Then, sprinkle 1/4 cup of brown sugar evenly over the bottom of the pan.
2. In a small bowl, combine all the ingredients.
In a small bowl, combine 1/2 cup (125 mL) of melted butter, 1/2 cup (125 mL) of packed brown sugar and 2 tablespoons (30 mL) of corn syrup. Pour the mixture into the prepared cake pan. Arrange 1 1/2 cups (375 mL) of blackberries over the butter-sugar mixture.
3. Arrange 1 pint (500 mL) of fresh blackberries over the butter mixture in the pan.
Next, melt 3 tablespoons of butter in a 9-inch round cake pan over medium heat. Once the butter is melted, sprinkle 3/4 cup of light brown sugar evenly over the butter.
Then, arrange 1 pint (500 mL) of fresh blackberries over the butter mixture in the pan. Make sure to spread the blackberries out evenly so that they are distributed throughout the cake.
4. In a medium bowl, whisk together the ingredients.
In order to make a delicious Blackberry Upside Down Cake, the next step is to whisk together 1 1/2 cups (375 mL) of all-purpose flour, 1 teaspoon (5 mL) of baking powder, 1/2 teaspoon (2.5 mL) of baking soda and 1/4 teaspoon (1.25 mL) of salt in a medium bowl.
This mixture should be whisked together until all the ingredients are well combined and there are no lumps.
5. In a separate bowl, beat together butter, granulated sugar and vanilla extract.
Grease a 9-inch (23 cm) round cake pan with butter and sprinkle with 1/4 cup (60 mL) of brown sugar. Arrange 1 pint (500 mL) of fresh blackberries in a single layer over the sugar.
In a separate bowl, beat together 1/2 cup (125 mL) of softened butter, 1 cup (250 mL) of granulated sugar and 1 teaspoon (5 mL) of vanilla extract until light and fluffy.
6. Add 2 eggs, one at a time, to the butter mixture and beat until combined.
Add 2 eggs, one at a time, to the butter mixture and beat until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter over the blackberries in the pan and spread evenly.
7. Alternately add the dry ingredients.
Spread the butter mixture in the prepared cake pan. Arrange 1 cup (150 g) of blackberries on top of the butter mixture. In a medium bowl, whisk together the remaining 1/2 cup (125 mL) of buttermilk and 1 large egg.
Alternately add the dry ingredients and 1/2 cup (125 mL) of buttermilk to the butter mixture, beginning and ending with the dry ingredients.
8. Spread the batter over the blackberries in the pan.
Place the blackberries in the pan in an even layer.
Slowly add the dry ingredients to the wet ingredients and mix until combined. Finally, spread the batter over the blackberries in the pan.
9. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Pour the batter over the blackberries in the cake pan and spread evenly. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a serving plate. Enjoy your delicious blackberry upside down cake!
Nutrition Facts (per serving)
Serving Size: 1 slice (1/12 of the cake)
Total Fat: 13.6g
Saturated Fat: 6.9g
Trans Fat: 0.4g
Total Carbohydrate: 40.2g
Dietary Fiber: 1.2g