Blackberry Upside Down Cake

[Soliloquy]

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus extra for greasing pan
2 1/3 cups cake flour (sifted, then measured), plus extra for dusting pan
2 1/2 cups (10 ounces) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated orange zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)

Procedures:

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Place rack in middle of oven and preheat to 350°. Lightly grease a 9″-10″-diameter springform pan with butter pan; line bottom of pan with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside.
Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest.
Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; level top with spatula.
Bake until cake is golden brown and cake bounces back when pressed gently with fingertip, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment.
Dust top generously with powdered sugar and let cool completely. Store leftover Blackberry Upside Down Cake in an air-tight container and place in the refrigerator.

 

[CavaloBranco]

hello, i've tryed your recipe but mine got a bit "raw" on the middle. Any idea of what i've done wrong?

 

[LadyLuck7]

Thanks for such an interesting recipe. I am getting to where I favor fruity desserts lately. If the blackberries are out of season would it be possible to substitute the frozen or would it just mess up the recipe?

 

[Shellyann36]

I so love blackberries. They are one of my favorites. Thank you for the recipe.

 

[Cheerio]

This is a great recipe, but I wonder if blueberries could be substituted. I like blackberries, it's the seeds that I don't like. I think there is a variety of blackberry that is considered seedless, but I haven't seen any for sale around here.

 

[lianymode]

This simply looks delicious! I'm sure you are able to substitute the blackberries for many different fruits. I would love to try it with raspberries!

 

[NThomas]

This is the first time I have seen blackberry upside down cake. I did have a recipe for cranberry upside down cake sometime ago. It awas truly delicous but I have since lost the recipe and have never made it again.

 

[Jcandy]

I simply can't resist blackberries and will surely try out this recipe sometime soon. Thanks for sharing. However, is there any other alternative if we do not get blackberries?

 

[torreyy]

You know, all the baking I do, I have never thought about making an upside down cake of anything other than pineapple. I'm going to try this, but with raspberries. I don't like the seeds in blackberries for a cake. I've got another idea too, caramel apple.

 

[Nautilus]

I used to pick loads of wild blueberries from the forest when I lived in Sweden. It was easy to pick loads but took ages to clean them up afterwards. I love the look of your cake so will definitely give it a go but will have to use shop bought fruit. I presume different fruits could easily be used.how about blackberries?