BLACKBERRY UPSIDE DOWN CAKE
Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!
Provided by PamelaP
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt brown sugar and 2 tablespoons 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 berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
- Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
- Whisk flour, baking powder, and salt together in a bowl. Alternately 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 9-inch cake pan.
- Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g
BLACKBERRY UPSIDE-DOWN CAKE
Make and share this Blackberry Upside-Down Cake recipe from Food.com.
Provided by Xexe383
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine.
- Stir in brown sugar until blended. Remove from heat.
- Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top.
- Arrange the blackberries in an even layer over the nuts; set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add egg, milk, and butter; beat 2 minutes.
- Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.
- Pour over blackberries in frying pan, spreading evenly.
- Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.
- Serve warm.
BLACKBERRY UPSIDE-DOWN CAKE
Categories Cake Milk/Cream Mixer Brunch Dessert Bake Quick & Easy Blackberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 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.
BERRY BEST UPSIDE-DOWN CAKE
Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
- In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.
Nutrition Facts : Calories 300, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 39 g, TransFat 0 g
OREGON BLACKBERRY UPSIDE-DOWN CAKE
This is a quick fix dessert that goes over really well, especially when served warm with french vanilla ice cream
Provided by Johns in the Kitchen
Categories Dessert
Time 50m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F.
- In a bowl toss together the first three ingredients; Blackberries, sugar and cornstarch, mashing only a few of the berries. Pour this into an 8-inch square cake pan.
- Cream together shortening, sugar, and vanilla. Add egg and beat well.
- Sift flour, baking powder, and salt and add to mixture, add milk and stir well to mix.
- Spoon batter over berry mixture carefully trying to spread evenly.
- Bake for 40 minutes at 350°F.
- Allow to cool somewhat before serving.
Nutrition Facts : Calories 312.1, Fat 10.1, SaturatedFat 2.7, Cholesterol 32.4, Sodium 205.9, Carbohydrate 53.1, Fiber 3, Sugar 35.7, Protein 3.7
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