I recently found a recipe for a blackberry upside-down cake. It sounded good, so I baked one this morning.
Blackberry Upside-Down Cake
Topping:
1/4 cup butter
1/2 cup firmly packed brown sugar
3 cups fresh blackberries
HEAT oven to 350 degrees.
MELT butter in a 9 inch round cake pan.
STIR in brown sugar until blended.
ARRANGE blackberries in an even layer over the melted butter/brown sugar mixture.
CAKE:
1 cup flour
3/4 cup sugar
1 egg
1/2 cup milk
1/4 cup butter at room temperature
1 tsp lemon juice
1 tsp vanilla
COMBINE flour and sugar in large bowl.
ADD egg, milk and butter
BEAT 2 minutes. Add lemon juice and vanilla.
BEAT 2 minutes. Pour over blackberries in pan, spreading evenly.
BAKE 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen. Cover with a cake plate and invert. Serve warm.
gather ingredients
spread berries on butter/brown sugar mixture
mix cake ingredients and pour over berries
after baking and cooling, invert on cake plate
(looks like I could have used a little less berries)
Oh my, it was so good!
We ate a piece while it was still warm, and
I think I might like it better than a cobbler.
Oh that looks sooo good! Put a spot of ice cream with it -- yum, yum! Do you not worry about the seeds?
ReplyDeleteThat's a beautiful cake! Save me a piece please!!!!
ReplyDeleteYum-I must try this one!
ReplyDeleteOh I might try this with Raspberries...I have a metric ton of them!
ReplyDeleteAngela @ The Bookshelf Muse
Ohmigoodness that looks so delicious! Thanks for sharing the recipe!
ReplyDeleteSaving this one!
ReplyDeleteI must try it when the berries come back next year.