Description
A delightful treat combining the rich flavor of blackberries with a moist, buttery cake, baked upside down for a beautiful presentation.
Ingredients
Scale
- 1/3 cup brown sugar
- 2 tablespoons butter
- 2 cups blackberries (fresh or frozen)
- 1/2 cup white sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, melt 2 tablespoons of butter with 1/3 cup of brown sugar over medium heat. Add 2 cups of blackberries and toss to coat. Let cook for 1 minute, then remove from heat. Pour the mixture into a 9-inch cake pan sprayed with cooking spray.
- In a bowl, beat together 1/2 cup of white sugar and 1/2 cup of softened unsalted butter with an electric mixer until light and fluffy. Beat in 2 large eggs one at a time.
- In a separate medium bowl, stir together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- Add the vanilla extract to 1/2 cup of milk. Alternately stir the flour mixture and milk into the butter mixture, beginning and ending with flour.
- Spoon the cake batter over the blackberry mixture in the cake pan.
- Bake in a preheated oven at 350°F (175°C) for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a rack for 30 minutes. Loosen the cake from the pan by sliding a knife along the inside edge. Place a cake plate over the top of the pan and flip it to release the cake.
Notes
Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Blackberry Cake, Dessert, Upside Down Cake