This is a blackberry upside-down cake where a brown sugar and butter base caramelizes around fresh blackberries as it bakes, then gets flipped to become a glossy, jammy topping on an almond-flour cake. The honest reason to make it: it looks far more impressive than the effort involved, and it uses a full two cups of blackberries before they go soft in the fridge.
What makes this version work
Two things actually matter here. First, the brown sugar and melted butter go directly into the pan before the berries — not into a separate saucepan — which means the caramelization happens right against the fruit during baking, pulling out the blackberry juice and thickening it into a sticky, slightly tangy layer. Second, the half-and-half blend of almond flour and all-purpose flour gives the crumb enough structure to hold together when you flip the pan, while staying moist enough that the caramelized juices soak in slightly at the top. A cake made with all-purpose flour alone would be too dry; all almond flour would be too fragile to invert cleanly.
Mistakes to avoid
- Flipping too soon. If you invert the cake while it is still hot, the topping runs off and the cake can tear. Let it cool in the pan for at least 15 minutes so the caramelized layer firms up enough to hold its shape when flipped.
- Skipping the pan grease on the sides. The recipe says to grease the pan, but people often miss the sides. Batter that sticks to the sides will pull away from the fruit layer when you invert, leaving gaps in the topping.
- Using frozen blackberries straight from the bag. Frozen berries release a lot of extra liquid, which can make the topping watery instead of syrupy. If fresh berries are not available, thaw frozen ones completely and pat them dry before using.
- Overmixing after adding the flour. Once the dry ingredients go in, mix only until the streaks of flour disappear. Overmixing develops gluten and makes the crumb tough — the almond flour cannot compensate for that.
- Cutting before it cools. The interior sets as it cools. Slicing too early gives you a gummy center even if the toothpick came out clean — skip the garnish right out of the oven and give it a full 20 minutes on a rack first.
Make-ahead notes
The baked and cooled cake keeps well at room temperature, covered loosely, for up to two days — the almond flour actually helps it stay moist longer than an all-purpose-only cake would. For longer storage, refrigerate it for up to four days; bring slices back to room temperature for about 30 minutes before serving, or warm them briefly in a low oven (300°F for 8–10 minutes) to soften the topping. You can also freeze individual slices wrapped tightly in plastic wrap and then foil for up to one month. The brown sugar topping can weep slightly after freezing, but the flavor holds up well. Do not assemble the unbaked pan ahead of time — the brown sugar will draw moisture from the berries overnight and the topping will be too wet to caramelize properly.
Blackberry Almond Upside-Down Cake
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Spatula
- Oven
Ingredients
For the Topping:
- 4 tablespoons unsalted butter melted
- ½ cup light brown sugar packed
- 2 cups fresh blackberries
For the Cake:
- 1 cup all-purpose flour sifted
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk whole milk is preferred
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously.
- To prepare the topping, combine the melted butter and brown sugar in the bottom of the pan, spreading evenly. Arrange the blackberries over the sugar mixture in a single layer.
- For the cake, in a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the blackberry mixture in the cake pan, smoothing the top with a spatula.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before inverting onto a serving plate.
Notes
Tammy’s Tips:
- To enhance the almond flavor, consider adding a teaspoon of almond extract along with the vanilla extract for a more pronounced taste.
- If fresh blackberries are not available, frozen ones can be used, just thaw and drain them first.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
Nutrition
FAQ
Can I use a different berry if I can’t find fresh blackberries?
Yes — raspberries or blueberries work well as direct swaps at the same quantity. Raspberries will be more tart and break down a little more during baking; blueberries hold their shape better and produce a slightly sweeter topping.
Do I need a stand mixer, or can I mix this by hand?
A hand mixer works fine, and a wooden spoon and some elbow grease will also get you there for the creaming step — it just takes 5–7 minutes instead of 3–5. The key is that the butter and sugar look pale and fluffy before you add the eggs; under-creamed batter produces a denser crumb.
My cake stuck when I tried to flip it. What went wrong?
The most common cause is not greasing the pan thoroughly, especially the sides and the bottom corners. Running a thin knife or offset spatula around the entire edge before inverting helps release any spots that bonded to the pan.
Can I use a springform pan instead of a regular round cake pan?
It is not recommended for this recipe. The melted butter and brown sugar mixture is liquid before it bakes, and it will leak through the bottom of a springform pan. Stick with a solid 9-inch round pan.
How do I know when the cake is actually done if I’m not sure about my oven?
The toothpick test is reliable here, but also check that the edges have pulled away slightly from the sides of the pan and the top of the batter feels set — not jiggly — when you gently shake the pan. If the top is browning quickly but the center is still wet, tent loosely with foil and give it another 5 minutes.
What to bake next
- Blackberry Mascarpone Tart
- Pear and Almond Cake
- Blackberry Lavender Crumble
- Almond Croissant Bread Pudding