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Blackberry Upside Down Cake

Blackberry Upside Down CakeA super moist and light upside down cake flavored with fresh blackberries. Buttermilk makes this cake extra moist. Very simple and easy to make dessert from scratch. Here's a quick recipe for Blackberry Upside Down Cake.

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus extra for greasing pan
2 1/3 cups cake flour (sifted, then measured), plus extra for dusting pan
2 1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated orange zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)

Procedures:

Place rack in middle of oven and preheat to 350°. Lightly grease a 9"-10"-diameter springform pan with butter pan; line bottom of pan with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.

Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside.

Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes.

Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest.
Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; level top with spatula.

Bake until cake is golden brown and cake bounces back when pressed gently with fingertip, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment.

Dust top generously with powdered sugar and let cool completely. Store leftover Blackberry Upside Down Cake in an air-tight container and place in the refrigerator.

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