blackberry upside down cake

Ingredients

• Servings: 10
• topping:
• 1/4 cup brown sugar
• 2 tablespoons butter
• 2 cups fresh blackberries
• 3/4 cup white sugar
• cake:
• 1 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. add blackberries to brown sugar mixture; cook and stir until mixture , 1 to 3 minutes. stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
• beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
• whisk flour, baking powder, and salt together in a bowl. alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. mix vanilla into batter.
• pour batter over blackberry mixture in the 9-inch cake pan.
• bake cake in the preheated oven until cooked through, 35 to 40 minutes. let cake cool in the pan until warm, but not completely cooled, about 30 minutes. run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. lift the pan slowly to release the cake from the pan.