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My review
Blackberry Upside Down Cake
5
PamelaP
"Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!"
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Ingredients
1 h 30 m servings 351Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
- Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
- Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
- Pour batter over blackberry mixture in the 9-inch cake pan.
- Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.
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Footnotes
- Cook's Note:
- Instead of heating the brown sugar, butter, and blackberries together in a saucepan, I heat them directly in the cake pan on the stove.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4553 Ratings
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Most helpful positive review
7/8/2014
Everyone loved this cake. The blackberries were freshly picked from our Thornless Blackberry vines. I lined the bottom of a deep 9" fluted pan with parchment paper and poured the blackberry topp...
Most helpful critical review
7/28/2014
I did not care for this recipe.
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7/8/2014
Everyone loved this cake. The blackberries were freshly picked from our Thornless Blackberry vines. I lined the bottom of a deep 9" fluted pan with parchment paper and poured the blackberry topp...
7/11/2014
Very sweet, and cake like cobbler topping. I used fresh picked blackberries, but found the seeds really gritty, so I suppose you could use blueberries. Anyway, I made the batter, which seemed to...
6/27/2015
I suspect that the size of the eggs used in this recipe affected the density of the batter for some folks. Per the baking advice of Ina Gartem - aka "The Barefoot Contessa" - I always use extra ...
3/14/2015
I had some super sour blackberries in the fridge and decided to try this recipe out. Initially it was for home, but had a last minute dinner to go to so decided to take it along. Safe to say it ...
9/16/2014
Fantastic! I used blackberries from our vines, and because I ran out of regular flour, I substituted 1/2 c of rice flour. Tender cake with a lovely sugary bottom crust, very buttery. Absolutely ...
6/14/2015
This cake is superb! Everyone goes crazy over it....it disappears quickly. Moist and delicious! I did substitute sour cream for the milk (just because I had some in the refrigerator). Wow! ...
9/6/2015
It was sooo good. Blackberry mixture is sweet, the cale not so much. A delicious balance. Used a bundt pan. Very pretty when you flip it. The blackberry mixture would be fantastic on pancak...
7/11/2016
I've made this twice now and it's delicious. I used wild blackberries from our farm and extra large farm fresh eggs. It seemed like the cake batter wasn't enough to really make a cake but it was...