Blackberry Upside-down Cake

I’ve really got into upside-down cakes recently.  It all started with The Great British Bake Off and then Lorraine Pascal.  I first made a delicious banana upside-down cake which I still need to write up (like so many other recipes at the moment) and then the next week I made this blackberry one.  Until recently the only upside-down cake I remembered eating was a pineapple and glace cherry one that my mum used to make when I was growing up.  We always ate it warm with vanilla ice cream and I don’t remember any ever being left over.  I may have to try and recreate it one day when I’m feeling a bit retro.

One of the good things about this cake is that it has fresh blackberries in it, and as you know, cakes with fresh fruit in don’t always last very long.   This means you have a very good excuse to have second helpings, which we all did (there were three of us that evening) and there was still some left over to reheat the next day.  Of course, we could have had it cold too, but it goes so well with a bit of cold vanilla ice cream melting into it.

Ingredients for the Caramel Topping – Serves 8

250g blackberries

75g caster sugar

75g butter

Ingredients for the Cake Mix

100g self-raising flour

1 tsp baking powder

50g ground almonds

3 eggs (at room temperature)

150g caster sugar

150g butter (at room temperature)

1 tsp vanilla essense

How to Make Blackberry Upside Down Cake

1. Line the bottom and sides of a 20cm cake tin with baking parchment. Use one sheet of baking parchment and turn the corners up carefully.   Otherwise the caramel will drip out of the bottom of a tin if it has a loose bottom.

2. Put the sugar and butter for the caramel in a saucepan and heat until bubbling and beginning to turn brown.   Don’t stir.  Pour into the caramel into the bottom of the cake tin and arrange the blackberries on the top.

3. To make the cake batter, beat the butter and sugar together.  When light and fluffy, add the eggs, one at a time, then the vanillla essence.

4. Sift the flour and baking powder into the batter.  Also add the ground almonds.   Stir in gently until all the dry ingredients are combined with the wet ones.

5. Pour the batter into the cake tin and then bake in a 180C oven for about 35 minutes.

6. Serve warm with cream, ice cream, custard or yoghurt.

8 thoughts on “Blackberry Upside-down Cake

  1. bigmaxy says:

    Oh this is so retro – I think a pineapple upside down cake was one of the first cakes we made at school and I still love it, especially with ice-cream. A friend in the UK has just given me a lovely gift of Lorraine Pascal’s cookbook and the upside down cake stood out immediately. This post really hit the spot for me!

  2. bakecakecrumbs says:

    What a delicious looking cake! I love a good upside down cake – the advantage to my mind is that there is no danger of the fruit sinking in a disappointing manner as with loaf cakes because you put the fruit on the bottom of the tin and it stays there!

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