This Blackberry Upside-Down Cake offers a delightful twist on classic berry cake recipes, delivering a stunning presentation with minimal effort. You will love how the sweet, juicy blackberries caramelize into a beautiful topping. This cake is perfect for any occasion, from a casual dessert to a special gathering.
Key Ingredients & Substitutions:
- Blackberries: Fresh or frozen work well; if frozen, do not thaw. Other berries like raspberries or blueberries can be used.
- Butter: Unsalted butter is best. Margarine can be substituted.
- All-Purpose Flour: A gluten-free baking blend can be used for a gluten-free berry cake.
- Granulated Sugar & Brown Sugar: Essential for sweetness and caramelization. Coconut sugar can be an alternative, though it changes the flavor slightly.
- Eggs: Large eggs are standard.
- Milk: Any dairy or non-dairy milk (almond, soy) works.
- Baking Powder: Crucial for rise.
Ingredients:
For the Topping:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed light brown sugar
- 2 cups fresh or frozen blackberries
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8
- Tools Needed: 9-inch round cake pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Cake Pan
Melt butter and pour it evenly into the bottom of a 9-inch round cake pan. Sprinkle the brown sugar over the melted butter. Arrange the blackberries in a single layer over the sugar.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This ensures all your dry ingredients are evenly distributed for your berry cake.
3. Cream Wet Ingredients
In a large bowl, using an electric mixer or by hand, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. This creates a tender crumb for your berry cake.
5. Assemble and Bake
Carefully pour the cake batter over the blackberries in the prepared pan. Spread it evenly. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Invert the Cake
Once baked, let the cake cool in the pan for about 10 minutes. This allows the topping to set slightly. Place a serving plate upside-down over the cake pan, then carefully flip the pan and plate together. Lift the pan off to reveal your beautiful blackberry cake.
Variation Ideas:
- Lemon Zest: Add 1 tablespoon of lemon zest to the cake batter for a brighter flavor.
- Spiced: Include 1/2 teaspoon of ground cinnamon or cardamom in the cake batter for a warm, comforting twist.
- Other Berries: Use sliced peaches, plums, or other berries in place of blackberries. This can easily be adapted for different berry cake recipes.
- Nutty Topping: Sprinkle 1/4 cup of chopped pecans or walnuts over the brown sugar before adding the berries for a crunchy element.
Storage Instructions:
Store any leftover Blackberry Upside-Down Cake loosely covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, you can warm individual slices briefly in the microwave. This keeps your berry cake fresh and delicious.
Frequently Asked Questions (FAQ):
- Can you use frozen blackberries? Yes, you can use frozen blackberries directly from the freezer; do not thaw them first.
- How do you prevent the cake from sticking? Ensuring your pan is well-greased and floured, and allowing the cake to cool for 10 minutes before inverting, helps prevent sticking.
- Can you make this cake gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- What if you don’t have brown sugar? You can make your own by mixing granulated sugar with a small amount of molasses, or use all granulated sugar, though the caramelization will differ slightly.
- Can you make this in a different size pan? A square 8×8-inch pan can work, but you may need to adjust baking time.
- How do you know when the cake is done? Insert a wooden skewer or toothpick into the center; if it comes out clean, your berry cake is ready.