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.
Blackberry-Apple Upside-Down Cake
Photo: Jennifer Davick; Styling: Lydia Pursell
If using frozen berries, add them straight from the freezer so they hold their shape.
Yield: Makes 8 servings
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1 Hour, 15 Minutes
- 3/4 cup butter, softened and divided
- 1/2 cup firmly packed light brown sugar
- 1/4 cup honey
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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