What to do with those summer fresh blackberries and raspberries — make cake!
I remember back when my grandmother would make a Pineapple Upside Down Cake. She would use an old cast iron skillet. I believe this is the best way to make a pineapple upside down cake. The pan is nice and heavy and I think it helps to caramelize the brown sugar and the pineapple. I always wanted to be the one (I have a twin sister) who put the cherries in the center of the pineapple rings. I’m sure we took turns.
So, this is a different upside down cake and I didn’t use a case iron with this recipe. Instead I used a 9″ non-stick cake pan. Over the 4th when I was grocery shopping, (my favorite chore) I saw all these beautiful blackberries and raspberries and decided I needed to try this recipe I have had for seven years. A little flour, sugar, butter and berries and this wonderful cake appeared out of my oven, begging me to try a piece. I did and now I need to give it to a neighbor so I’m not finishing it off.
Isn’t it beautiful. A little powdered sugar or whipping cream and a grate or two of lemon zest and you have a great brunch dessert. This recipe called to double the parchment (I used waxed paper). I didn’t double it and now know I will the next time. The waxed paper got pretty limp and I think it definitely needs to have two layers. I usually cut a piece of waxed paper and put the pan on top and using scissors, draw around the bottom of the pan. Then cut out the circle and you will need for your pan.
Beautiful bowl of berries.
Grease pan, line with wax paper, grease and then flour. Next time I will use two pieces of wax paper.
Smooth the batter on top of the fruit.
Beautiful. Now cut it and have a piece.
Blackberry and Raspberry Upside Down Cake
- 2 1/2 cups mixed blackberries and raspberries
- 1/2 c. plus 1 1/2 Tbsp. sugar
- 1 c. all purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 stick unsalted butter softened
- 1 large egg
- 1 tsp. Madascar vanilla
- 1/2 c. buttermilk*
- Powder sugar for dusting optional
Preheat oven to 400°**
Line bottom of a buttered (or greased with shortening) 8 x 2″ round cake pan*** with 2 rounds of parchment paper, then butter parchment, dust pan with some flour and turn upside down over your sink and tap, knocking out excess flour.
Arrange the blackberries and raspberries in one layer in the cake pan. Sprinkle berries with the 1 1/2 tablespoons sugar you have set aside 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 the egg and vanilla and mix at low speed until just incorporated. Alternately add the flour mixture and the buttermilk in 3 additions, mixing at low speed until just blended together.
Spoon the batter over the berries and use a spatula to smooth the top. Bake in the middle of the oven until top is golden and a tester comes out clean, 30-35 minutes.
Run a knife around the edge of the pan and invert a large plate over pan. Use pot pads to hold pan and plate together and flip the cake onto the plate. Carefully peel off the waxed paper and you are ready to serve.
*Buttermilk — if you don’t happen to have buttermilk (and I didn’t) you can put 1 1/2 tsp. white vinegar in a 1/2 cup and add milk. Give it about 5 minutes and you will have buttermilk.
**400° temperature I thought was too hot. Most cakes cook at 350° so I cooked it at 400° for about 13 minutes and then turned it down to 350° for the remainder of time.
***The recipe called for an 8″ cake pan. I put mine in 9″. It would have probably been a thicker cake if I had baked it in 8″ pan. But, several people who had tried this recipe said their center of the cake was soggy. Mine was not. I think it could have been because of the 9″ pan and the fact that I turned down the temperature.