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Blackberry Upside Down Cake with Cinnamon and Vanilla Recipe

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4.2 from 15 reviews

  • Author: Sara
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Upside Down Blackberry Cake features a luscious layer of caramelized brown sugar and fresh blackberries on the bottom, which becomes a stunning fruit topping once inverted. Infused with warm cinnamon and fragrant vanilla bean paste, the cake is moist and tender from sour cream, making it a perfect dessert for any occasion. Enjoy this delightful treat warm or at room temperature, optionally paired with whipped cream or crème fraîche.

Ingredients

Topping

  • 1 teaspoon vegetable shortening
  • 2 teaspoons all-purpose flour
  • 1/4 cup (57 grams) unsalted butter, melted
  • 1/2 cup (100 grams) packed light brown sugar
  • 800 grams (about 5-1/2 cups) fresh blackberries, divided

Cake Batter

  • 1-1/2 cups + 1 tablespoon (195 grams) unbleached all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond kosher salt
  • 1 teaspoon (2 grams) lemon zest
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste
  • 2 large eggs (100 grams), room temperature
  • 3/4 cup (180 grams) full-fat sour cream, room temperature

Instructions

  1. Prepare Cake Pan: Preheat your oven to 350°F (175°C). Grease a 9×2-inch round cake pan with vegetable shortening, then dust it with 2 teaspoons of all-purpose flour to prevent sticking. Line the bottom with parchment paper for easy removal.
  2. Make the Blackberry Topping: Melt 1/4 cup (57 grams) of unsalted butter and pour it evenly into the prepared cake pan, tilting the pan to coat the bottom thoroughly. Sprinkle 1/2 cup (100 grams) packed light brown sugar over the butter and press lightly to create an even layer. Arrange 500 grams (about 2 pints) of fresh blackberries in a spiral pattern on top of the sugar layer, starting from the outer edge and working towards the center. Reserve the remaining blackberries for garnish or serving later.
  3. Mix Dry Ingredients for Cake: In a medium bowl, whisk together 1-1/2 cups plus 1 tablespoon (195 grams) of unbleached all-purpose flour, 1-1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt until well combined.
  4. Cream Sugar and Butter: In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup (200 grams) granulated sugar with 1 teaspoon lemon zest. Add 1/2 cup (113 grams) room temperature unsalted butter and 1 teaspoon vanilla bean paste. Beat on medium speed for about 3 minutes until the mixture is fluffy and lighter in color. Scrape down the sides and bottom of the bowl as needed.
  5. Add Eggs: Add the 2 large room temperature eggs one at a time to the creamed butter mixture, beating well after each addition. Scrape down the bowl to ensure full incorporation.
  6. Incorporate Dry Ingredients and Sour Cream: Add about one-third of the dry flour mixture to the wet ingredients and mix on low speed until just combined. Add half of the 3/4 cup (180 grams) room temperature full-fat sour cream and mix until combined. Repeat by adding half of the remaining flour mixture followed by the remaining sour cream, and finally the last of the flour mixture, mixing gently on low speed throughout. Scrape down the bowl to ensure a smooth batter, beating briefly to combine fully without overmixing.
  7. Assemble the Cake Batter: Spoon dollops of cake batter evenly over the arranged blackberries in the pan. Use an offset spatula to gently spread the batter evenly, taking care not to disturb the fruit arrangement underneath.
  8. Bake: Place the cake pan in the preheated oven and bake for 55 to 60 minutes. The internal temperature of the cake center should reach about 200 to 205°F (93 to 96°C). Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
  9. Invert the Cake: Run a knife around the edge of the pan to loosen the cake. Place a serving plate on top of the cake pan and carefully invert it to release the cake. Gently remove the parchment paper; if any blackberries stick to it, remove them and place them back on top of the cake for presentation.
  10. Serve: Serve the cake warm or at room temperature. It pairs beautifully with lightly sweetened whipped cream or crème fraîche. For an added fresh touch, cool the cake completely before decorating the top with the reserved fresh blackberries.
  11. Store: Store the cake at room temperature, covered, for 1 to 2 days. If your kitchen temperature exceeds 70°F (21°C), limit room temperature storage to 1 day. For longer freshness, refrigerate the cake for up to 5 days, ensuring it is wrapped with plastic wrap or stored in a covered cake container.

Notes

  • Be gentle when spreading the batter over the berries to maintain the decorative fruit pattern on top after baking.
  • Use room temperature ingredients to ensure proper mixing and texture.
  • If you prefer a sweeter or less tangy cake, adjust the amount of brown sugar in the topping or sugar in the batter as you like.
  • This cake tastes excellent served with whipped cream or crème fraîche for added richness.
  • Leftover cake can be stored in the fridge for up to five days and is best enjoyed within that period.
  • For best results, use fresh, ripe blackberries to ensure juiciness and optimal flavor.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/blackberry-upside-down-cake-with-cinnamon-and-vanilla-recipe/