Cook The Book: Blackberry Upside-Down Cake Recipe

Name: Cook The Book: Blackberry Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups (12 ounces) blackberries; 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 (4 tablespoons) unsalted butter, softened; 1 large egg, left at room temperature for 30 minutes; 1 teaspoon vanilla extract; 1/2 cup well-shaken buttermilk; vanilla ice cream; an 8-by-2-inch round cake pan; parchment paper

Servings: persons

2 1/2 cups (12 ounces) blackberries
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 (4 tablespoons) unsalted butter, softened
1 large egg, left at room temperature for 30 minutes
1 teaspoon vanilla extract
1/2 cup well-shaken buttermilk
vanilla ice cream
an 8-by-2-inch round cake pan; parchment paper

1
Put a rack in the middle of oven and preheat oven to 350u00b0F. Butter cake pan and line bottom with two rounds of parchment paper, then butter the top piece of parchment. Dust the pan with flour knocking off excess.
2
Arrange blackberries in one layer in pan. Sprinkle with 1 1/2 tablespoons of sugar and shake pan to help distribute sugar.
3
Whisk together flour, baking soda, and salt in a bowl.
4
Beat together the butter and remaining 1/2 cup sugar in a large bowl with an electric mixer (fitted with the paddle attachment if using a stand mixer) at high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Add flour mixture and buttermilk alternately in 3 batches, scraping down sides of the bowl between batches, until just incorporated.
5
Spoon the batter evenly over the berries, smoothing top. Bake until top is golden and a wooden toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan for 5 minutes.
6
Run a thin knife around sides of pan; invert a large plate over the pan, and, using pot holders to hold plate and pan tightly together, flip cake onto plate. Peel off parchment and serve cake with ice cream.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups (12 ounces) blackberries, 1/2 cup plus 1 1/2 tablespoons sugar, 1 cup all-purpose flour, 1/2 teaspoon baking soda, and more.

Yes, Cook The Book: Blackberry Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Blackberry Upside-Down Cake

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