Blackberry Upside-Down Cake
A delightful dessert featuring fresh blackberries baked under a moist buttermilk cake batter, then inverted to reveal a beautiful fruit topping. Perfect served warm with vanilla ice cream.
Ingredients
- •2½ cups fresh blackberries
- •½ cup sugar
- •1 cup all-purpose flour
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •¼ cup unsalted butter
- •1 whole large egg
- •1 teaspoon vanilla
- •½ cup buttermilk
- •1 serving vanilla ice cream
- •2 sheets parchment paper
Cooking Instructions
- 1.
Preheat oven to 400°F.
5 min
- 2.
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.
5 min
- 3.
Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
5 min
- 4.
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.
10 min
- 5.
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.
35 min
- 6.
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.
5 min
