Description
Blackberry Upside Down Cake
Indulge in this delightful Blackberry Upside Down Cake featuring a sweet blackberry topping and a moist vanilla-flavored cake. It’s perfect for a weeknight dinner or a casual gathering!
Ingredients
For the Topping:
⅓ cup brown sugar
2 tablespoons butter
2 cups blackberries (fresh or frozen)
For the Cake:
½ cup white sugar
½ cup unsalted butter, softened
2 large eggs
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 teaspoon vanilla extract
Instructions
Prepare the Topping:
In a large saucepan, melt 2 tablespoons of butter with ⅓ cup of brown sugar over medium heat.
Add 2 cups of blackberries and toss to coat. Let cook for 1 minute, then remove from heat.
Pour the mixture into a 9-inch cake pan sprayed with cooking spray.
Make the Cake Batter:
In a bowl, beat together ½ cup of white sugar and ½ cup of softened unsalted butter with an electric mixer until light and fluffy.
Beat in 2 large eggs one at a time.
Combine Dry Ingredients:
In a separate medium bowl, stir together 1½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.
Mix Ingredients:
Add the vanilla extract to ½ cup of milk.
Alternately stir the flour mixture and milk into the butter mixture, beginning and ending with flour.
Assemble the Cake:
Spoon the cake batter over the blackberry mixture in the cake pan.
Bake:
Bake in a preheated oven at 350°F (175°C) for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the cake cool in the pan on a rack for 30 minutes.
Loosen the cake from the pan by sliding a knife along the inside edge.
Place a cake plate over the top of the pan and flip it to release the cake.
Enjoy your Blackberry Upside Down Cake!
This delicious dessert is sure to impress your family and friends with its beautiful presentation and delightful flavors!
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, preheat your oven to 350°F (175°C) and prepare your 9-inch round cake pan by greasing it thoroughly. For the topping, melt the butter and brown sugar in a saucepan until it forms a bubbling syrup. Gently fold in the blackberries to coat them without breaking them apart, then pour this mixture evenly into the bottom of your prepared pan. For the batter, ensure your butter is truly softened to room temperature for optimal creaming with the sugar. Beat for a full 3-4 minutes until pale and fluffy. Incorporate the eggs one at a time, beating well after each. When adding the dry and wet ingredients, use a spatula and fold gently, alternating in three parts, starting and ending with the flour mixture. This prevents over-mixing and ensures a tender crumb. Spread the batter carefully over the berries. Bake on the center rack for 35-40 minutes.
Serving Suggestions
This cake is versatile and can be dressed up or down. Serve it slightly warm for the best flavor and texture. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream complements the tart berries beautifully. For a brunch option, pair a slice with a cup of strong coffee or tea. Garnish with a few fresh mint leaves or a light dusting of powdered sugar for an elegant finish.
How-to Summary
In brief: Make a buttery blackberry-sugar syrup in a pan and pour it into a cake tin. Cream butter and sugar, add eggs, then alternately mix in dry ingredients and milk/vanilla. Spread batter over berries. Bake at 350°F for 35-40 minutes. Cool for 30 minutes, then invert onto a plate.
Frequently Asked Questions
Can I use frozen blackberries? Yes, frozen berries work perfectly. Do not thaw them first, as they will release too much liquid. Add them directly from the freezer to the hot syrup.
My cake stuck to the pan. How can I prevent this? Ensure you grease the pan well, including the sides. Let the cake cool for the full 30 minutes—it will set and shrink slightly, making release easier. Running a thin knife around the edge is crucial.
Can I make this cake gluten-free? Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The structure may be slightly more delicate, but it will work.
How should I store leftovers? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The cake can also be frozen for up to 3 months.
Can I use a different fruit? Yes, this method works with many fruits. Try raspberries, sliced peaches, plums, or pineapple rings. Adjust sugar in the topping based on the fruit’s tartness.
Common Mistakes to Avoid
- Over-mixing the batter: This develops gluten, leading to a tough, dense cake. Mix just until the flour is incorporated.
- Inverting the cake too soon: Flipping while too hot can cause it to break. The 30-minute cooling period is essential.
- Not creaming butter and sugar enough: This step incorporates air, which is key for lift. Cream for several minutes until light and fluffy.
- Using cold ingredients: Cold eggs or milk can cause the creamed butter to seize. Use room-temperature ingredients for a smooth, emulsified batter.
Conclusion
This Blackberry Upside Down Cake is a stunning yet straightforward dessert that marries juicy, syrupy berries with a soft, vanilla-scented cake. By following the detailed steps and avoiding common pitfalls, you can create an impressive treat perfect for any occasion. Its beautiful presentation and delightful balance of flavors are sure to earn you compliments. So, gather your ingredients and bake a cake that’s as joyful to make as it is to eat.