Blackberry-Lemon Upside-Down Cake

5 Reviews
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8 servings
By Kathleen Desmond Stang and Melissa Monosoff
June 2000
RECIPE BY Cooking Light

Ingredients

  • 2 teaspoons butter or stick margarine, melted
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons grated lemon rind
  • 2 cups fresh blackberries
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 tablespoons butter or stick margarine, softened
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/2 cup fat-free milk

Nutritional Information

  • Calories 239
  • Caloriesfromfat 18%
  • Fat 4.8g
  • Satfat 2.7g
  • Monofat 1.4g
  • Polyfat 0.4g
  • Protein 3.7g
  • Carbohydrate 46.2g
  • Fiber 2.4g
  • Cholesterol 38mg
  • Iron 1.5mg
  • Sodium 224mg
  • Calcium 97mg

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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Ratings & Reviews

Debmatz's Review

bahibektoi
August 03, 2013
This cake was tasty, but I did have trouble with some of the brown sugar sticking to the bottom of the pan. It was super moist - seemed like it might have gone bad quickly - if it had lasted more than two days!

inwinecountry's Review

user
August 15, 2011
N/A

user's Review

liz581
July 18, 2010
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

inwinecountry
February 01, 2010
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

Debmatz
August 27, 2009
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).