For such a plain little cake, this was quite delicious. Not too sweet, not really very cakey…the crumb was very light and the berries perfectly juicy and tangy. This actually made an awesome breakfast, and if served as a dessert would need a little something to dress it up – like vanilla ice cream or whipped cream.
As cakes go it was pretty simple too. I kept the dirty dishes to a minimum, and it baked up in no time. You just lay the blackberries out in the bottom of a lined cake pan, and sprinkle with a little sugar. Then mix up the batter, pour on top, and bake for about thirty minutes.
I brought this to work for my coworkers, and they sure seemed to like it – I only had one little slice left to bring home to Jacob. I plan to make this cake several more times, especially once I can start getting fresh picked blackberries – it’s a perfect summer treat since it bakes so quickly.
blackberry upside down cake
from epicurious. I didn’t change a thing.
- 2 1/2 cups fresh blackberries (12 ounces)
- 1/2 cup plus 1 1/2 tablespoons sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup well-shaken buttermilk
- Accompaniment: vanilla ice cream
- Special equipment: parchment paper
Preheat oven to 400°F.
Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.