Blackberry Upside-Down Cake
Time:1 hour 16 minutes
Prep Time:
25 minutes
Cook Time:
51 minutes
Serves:
8
Ingredients
- 2 packages (6 ounces each) Driscoll’s Blackberries
- 1/3 cup granulated sugar
- 3 tablespoons water
- 3/4 teaspoon lemon juice
- 1/8 teaspoon salt
- 10 tablespoons unsalted butter
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup plus 2 tablespoons coconut sugar or brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
Directions
- PREHEAT oven to 350°F.
- LINE a baking sheet with parchment paper and SET ASIDE.
- BUTTER or COAT with cooking spray the inside of an 8-inch or 9-inch cake pan.
- LINE bottom of pan with parchment paper.
- SET ASIDE pan.
- PLACE 1/3 cup granulated sugar into a small saucepan.
- ADD 3 tablespoons water.
- COOK over medium-low heat and STIR occasionally just until sugar dissolves. Do not overcook.
- REMOVE sugar mixture from heat.
- ADD 3/4 teaspoon lemon juice.
- ADD 1/8 teaspoon salt.
- STIR to combine.
- ADD 2 packages (6 ounces each) blackberries.
- ARRANGE blackberries tightly inside bottom of pan in a single layer.
- SET ASIDE blackberries.
- PLACE 10 tablespoons unsalted butter into a microwave safe bowl.
- HEAT in microwave on medium power and STIR occasionally just until butter is melted. Do not allow butter to boil.
- SET ASIDE butter to cool to room temperature.
- PLACE 1 ½ cups all-purpose flour into a medium bowl.
- ADD 1 teaspoon kosher salt.
- ADD 3/4 teaspoon baking powder.
- ADD 1/4 teaspoon baking soda.
- WHISK to combine.
- SET ASIDE flour mixture.
- TRANSFER melted butter to a large mixing bowl.
- ADD 3/4 cup plus 2 tablespoons coconut sugar or brown sugar.
- BEAT until thoroughly combined.
- ADD 2 large eggs.
- BEAT until eggs are thoroughly incorporated.
- ADD 1/2 cup sour cream.
- ADD 2 teaspoons vanilla extract.
- BEAT until thoroughly combined.
- ADD flour mixture.
- STIR just until thoroughly combined. Do not over mix.
- SPOON batter evenly over prepared blackberries.
- SPREAD batter to edges of pan carefully.
- PLACE pan onto prepared baking sheet.
- BAKE 45 – 50 minutes or until a toothpick or cake tester inserted in center comes out clean.
- ALLOW cake to cool in pan 15 minutes.
- RUN a thin knife around inside edge of pan.
- PLACE a cake stand or large serving plate upside down onto pan.
- INVERT pan carefully.
- ALLOW cake to rest 30 seconds.
- LIFT AWAY pan.
- PEEL AWAY parchment paper.
- ALLOW cake to cool to room temperature.
- SERVE immediately.
