Blackberry Upside-Down CakePosted: June 24, 2010
This is a great summer treat. Quick and super easy to throw together. Blackberry season is peaking right now, so fresh berries are ideal for this cake, but you can also use frozen berries. Defrost and drain (I also gently pat them dry with paper towels) the frozen berries before placing in the bottom of the pan. This is delicious served with vanilla ice cream. Although I never tried using other berries in the recipe, I bet raspberries and other fruits (peaches, cherries, or plums) would be delicious as well
Blackberry Upside-Down Cake
2 1/2 cups fresh blackberries (12 oz)
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) butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup buttermilk
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.