Blackberry Almond Upside-Down Cake
This Blackberry Almond Upside-Down Cake is a delightful twist on the classic dessert, inspired by the rustic countryside flavors and the late summer harvest of juicy blackberries. The marriage of sweet, tart blackberries with the nutty richness of almonds creates a symphony of flavors and textures, offering a unique treat perfect for a refined dessert or a comforting afternoon tea. The moist cake crowned with a glossy layer of blackberries delivers both visual appeal and a taste to remember.
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
Calories: 457kcalCarbohydrates: 52gProtein: 7gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 94mgSodium: 229mgPotassium: 140mgFiber: 4gSugar: 35gVitamin A: 699IUVitamin C: 8mgCalcium: 114mgIron: 2mg
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