Description
This blackberry upside-down cake combines juicy fresh blackberries with a soft, buttery vanilla cake for an easy yet elegant summer dessert.
Ingredients
Units
Scale
- 1 1/3 cup all-purpose flour/cake flour
- 8 tbsp butter, room temperature
- 3/4 cup sugar
- 1/2 cup sour cream
- 2 eggs
- 1 tsp salt
- 2 tsp vanilla extract
- Zest of 1 lemon
- Blackberry Topping
- 1/2 cup sugar
- 4 tbsp butter
- 2 cups blackberries, halved
Instructions
- Preheat oven to 350°F. Butter and line cake pan with parchment paper.
- Melt 4 tbsp butter and 1/2 cup sugar in a sauce pan until just melted and sugar is dissolved. Pour the butter mixture into the bottom of the cake pan and evenly spread around. Line the bottom of the cake pan with blackberries making sure there are little to no gaps between.
- Make cake batter. In a medium bowl, mix together flour, salt and zest of 1 lemon.
- Using an electric mixer or stand mixer with paddle attachment, beat butter on medium until creamy. Mix in sugar and mix for a couple more minutes until whipped and creamy.
- Reduce speed of mixer to medium-low and add in 1 egg at a time. Next stir in vanilla and sour cream until evenly blended.
- Add in flour mixture and mix until just blended.
- Pour batter over fruit-lined cake pan. Cook in oven for 35-40 minutes until cooked. Test doneness with a toothpick. If it comes out clean, the cake is done.
- Let cake cool on a wire rack and let the cake sit for about 10 minutes. Carefully flip the cake onto a plate. Scrape any berries that stick to the pan with a spatula and place back onto the cake. Let the cake cool for at least 30 minutes until the fruit is set on top.
- Slice and serve.