Blackberry-Lemon Upside-Down Cake
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside.
Step 3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl.
Step 4
Beat granulated sugar and 2 tablespoons butter in a large bowl at medium speed of a mixer until well-blended. Add the egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries.
Step 5
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate.
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inwinecountry's Review
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user's Review
I used a combination of fresh blackberries and raspberries which resulted in a very berry explosion of flavor. Topping it with a small dollop of sweetened whipped cream put it over the top. Loved the slight crunch of the carmel coating! I can see me making this throughout the year with whatever fruit is in season.
liz581's Review
I thought this was good, not great. It is very easy to make so it makes a good weekday dessert. I would make it again if blackberries are in season and I have lemons on hand, but I wouldn't go out of my way to make it again. I substituted 1/2 cup almond meal for the flour, and that was a nice addition.
bahibektoi's Review
Outstanding! I was worried that it wouldn't stay together when I flipped it, but it did no problem. The presentation is fabulous, worthy of being in the front window in a Parisian bakery! The lemon zest adds wonderful flavor (also added some lemon juice to the cake batter).
Debmatz's Review