Upside-Down Blackberry Cake
Easy and beautiful moist cake, with ingredients you have on hand. Great to take to a picnic or party.
Prep Time
15 minutes
Cook Time
45 minutes
Additional Time
30 minutes
Total Time
1 hour 30 minutes
Ingredients
- Topping:
- 1/4 cup brown sugar
- 2 Tablespoons butter
- 2 cups fresh/frozen blackberries
- 3/4 white sugar
- Cake:
- 1 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (180 degrees C)
- Grease soft butter over a (10 or 12 cup) bundt cake tin.
- Melt brown sugar and 2 Tablespoons of butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture, cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into the berries, crush berries slightly with a fork and continue cooking until berries are hot and slightly broken-down, about 5 minutes more. Remove from the heat and pour into a bundt cake tin.
- Beat 1 cup of white sugar and 1/2 cup of soft butter together until light and fluffy. Beat the eggs in one at a time.
- Whisk flour, baking powder and salt together in a bowl. Alternatively, stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
- Pour batter over blackberry mixture in the cake tin.
- Bake cake in the preheated oven until cooked through, 35-45 minutes. The cake is done when a skewer inserted into the centre comes out clean. Let it cool in the pan for 30 minutes.
- Run a spatula along the inside of the cake to separate it from the cake in. Place a plate ontop of the cake tin and flip it upside down. Lift the plan slowly to release the cake from the pan.
Notes
It seems like it won't work, because the cake batter is very sloppy over the blackberries, but trust me - it works perfectly!
