Blackberry Upside Down Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 cups fresh blackberries1/2 cup plus 1 TBS sugar1 cup whole wheat pastry flour or all purpose flour1/2 tsp baking soda1/4 tsp salt2 TBS softened butter1 large egg1 tsp vanilla2/3 cup well-shaken buttermilk
1. Preheat oven to 400.
2. Line bottom of a sprayed 8" round cake pan with a sprayed round of parchment paper. Flour pan and shake off excess or use baking spray for the spraying part.
3. Arrange blackberries in 1 layer in the pan. Sprinkle the berries with 1 TBS sugar and shake to distribute.
4. 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.
5. Spoon batter evenly over berries, smoothing the top, and bake in the middle of the oven until top if golden and a tester comes out clean - 25 - 35 minutes.
6. Run a thin knife around the edge of the pan, then invert a large plate over pan and, using potholders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve with sprinkled powdered sugar, a little ice cream or whipped cream.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JENSHAINES.
2. Line bottom of a sprayed 8" round cake pan with a sprayed round of parchment paper. Flour pan and shake off excess or use baking spray for the spraying part.
3. Arrange blackberries in 1 layer in the pan. Sprinkle the berries with 1 TBS sugar and shake to distribute.
4. 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.
5. Spoon batter evenly over berries, smoothing the top, and bake in the middle of the oven until top if golden and a tester comes out clean - 25 - 35 minutes.
6. Run a thin knife around the edge of the pan, then invert a large plate over pan and, using potholders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve with sprinkled powdered sugar, a little ice cream or whipped cream.
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JENSHAINES.
Nutritional Info Amount Per Serving
- Calories: 173.1
- Total Fat: 4.1 g
- Cholesterol: 35.0 mg
- Sodium: 50.3 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 4.2 g
- Protein: 3.9 g
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