Oregon Blackberry Upside Down Cake
Indulge in the sweet-tart flavors of the Pacific Northwest with this Oregon Blackberry Upside Down Cake, a dessert that’s as visually stunning as it is delicious. Featuring a caramelized layer of juicy, fresh blackberries nestled beneath a fluffy, buttery vanilla cake, this recipe is the ultimate celebration of summer's bounty. With just 20 minutes of prep time and a simple yet elegant inversion technique, you'll effortlessly create a show-stopping dessert perfect for any occasion. Serve it warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for a burst of freshness in every bite. Ideal for highlighting local blackberries, this upside-down cake is a must-try for fruit lovers and baking enthusiasts alike! Keywords: Oregon blackberry, upside down cake, summer dessert, caramelized blackberries, easy baking recipe.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter (for pan)
- 3 tablespoons brown sugar
- 2 cups fresh blackberries
- 8 tablespoons unsalted butter (for batter)
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with the 2 tablespoons of butter and evenly sprinkle the brown sugar over the bottom of the pan.
Arrange the blackberries in a single layer over the brown sugar in the pan, ensuring they cover the surface as evenly as possible.
In a mixing bowl, cream together the 8 tablespoons of unsalted butter and granulated sugar until light and fluffy. Use a hand or stand mixer for best results.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk (starting and ending with the dry mixture). Mix just until combined; avoid overmixing to ensure a tender cake.
Spoon the batter over the blackberries in the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes. Carefully run a knife along the edges to loosen the cake, then place a serving plate over the pan and invert it to release the cake.
Let the cake cool for another 15 minutes before serving. Enjoy warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 26.1 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
