BLACKBERRY UPSIDE-DOWN CAKE

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BLACKBERRY UPSIDE-DOWN CAKE

Active time: 15 min Start to finish: 45 min

2 1/2 cups fresh blackberries (12 oz)

1/2 cup plus 1 1/2 tablespoons sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter, softened

1 large egg

1 teaspoon vanilla

1/2 cup well-shaken buttermilk

 

Accompaniment: vanilla ice cream

Special equipment: parchment paper

 

Preheat oven to 400°F.

 

Line bottom of a buttered 8- by 2-inch round cake pan

with 2 rounds of parchment paper, then butter

parchment. Dust pan with some flour, knocking out

excess.

 

Arrange blackberries in 1 layer in cake pan. Sprinkle

berries with 11/2 tablespoons sugar and shake pan to

help distribute sugar.

 

Whisk together 1 cup flour, baking soda, and salt in a

bowl. Beat together butter and remaining 1/2 cup sugar

in a large bowl with an electric mixer at high speed

until light and fluffy, about 2 minutes. Add egg and

vanilla and mix at low speed until just incorporated.

Alternately add flour mixture and buttermilk in 3

batches, mixing at low speed until just incorporated.

 

Spoon batter evenly over berries, smoothing top, and

bake in middle of oven until top is golden and a

tester comes out clean, 30 to 35 minutes.

 

Run a thin knife around edge of pan, then invert a

large plate over pan and, using pot holders to hold

plate and pan together tightly, flip cake onto plate.

Peel off parchment and serve cake with ice cream.

 

Makes 6 servings.

 

 

 

 

 

 

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