2 large Gala apples, peeled and cut into 1/4-inch-thick slices
1 cup fresh or frozen blackberries*
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°. Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar; drizzle honey over brown sugar. Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed; sprinkle with blackberries.
Beat granulated sugar and remaining 1/2 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
Stir together flour and baking powder. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Spoon batter over blackberries in pan.
Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in pan over cake.
*1 cup fresh or frozen cranberries may be substituted.
This is fantastic! I will make this yummy cake regularly, for this autumn, & future autumns. It is so easy & very yummy. The only thing I adjusted was the granulated sugar & the honey. I reduced both by about a 1/4 of the recipe amount, based previous reviews, lamenting "too sweet"; and mine turned out just right in regards to sweet/ tart ratio.
This cake was delicious...marvelous...this was my first time baking upside down cake,i thought it was difficult, but actually very easy to made... the sourness of the blackberry really compensate the sweetness of the cake...
We were in a BBQ cook off and we had to turn in a dessert made in a dutch oven, I made this recipe and placed 9th out of sixty competitors!!! I changed a few things, I added walnuts, used blueberries instead of blackberries, just drizzled with honey instead of using a 1/4 cup, & drizzled icing
This cake looks as if it would be difficult to make, but is quite easy to prepare. I add several more blackberries than the recipe calls for, particularly if the blackberries I am using are very large. It a great dessert for home or impressive at the office.
I didn't think I would like this as much as I did. It was elegant yet simple! The honey really dominated the taste. It could have been too much EXCEPT for the honey I used. Secret: Use lavender honey! It's to die for, if expensive. Another honey to try might be acacia. These honeys are really light, not cloying and WONDERFUL. Really brought out the apple and berries.
This cake was delicious! My roommate and I both loved it, and it was even better after sitting in the fridge over night. My only change would be to use a little less honey, since it was slightly sweet for my taste- still excellent, though.
This cake was easy, moist, and simply delicious! The berries were just what is needed to make this one exceptional! The simplicity is what first drew me, but the taste will keep me. I used cake flour instead of regular, which made the cake portion more delicate and just as delectable as the topping! Perfect for a fall get-together! Great with whipped topping!
this recipe is very good. i did make a few chsnges. i didn't have any blackberries so i used blueberries. i did not use the honey. it was very sweet without it so i am glad i didn't use it. with that being said the cake was very soft and flavorful. the presentation was beautiful. i would probably make a creme fraiche to go with this to offset some of the sweetness.
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