4.8 from 12 votes
Blackberry Upside Down Cake
Blackberry Upside Down Cake, a delicious old-fashioned Autumn dessert made from scratch with fresh wild blackberries and a moist vanilla sponge. It's a quick and easy treat that goes down well with everyone.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 16 slices
Calories: 110 kcal
Course:
Dessert
Cuisine:
British
Ingredients
- 400 g wild blackberries
- 100 g plain flour
- 100 g butter, soften (plus 1 tablespoon more for greasing the pan)
- 100 g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon full-fat milk
- 2 tablespoon light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit, 160 degrees fan).
- Grease the bottom and the sides of an ovenproof dish - mine is 24 cm large and 5 cm high (9 inches large and 2 inches high).
- Scatter the light brown sugar over.
- Rinse the wild blackberries with cold water, drain well, and transfer them to a large plate lined with kitchen paper to absorb the excess water.
- Scatter the blackberries over the brown sugar.
- In a food processor, sift the flour, add the eggs, soft butter, vanilla extract, caster sugar, bicarb of soda, baking powder and milk.
- Blitz to get a smooth batter.
- Spread the batter evenly over the blackberries in an even thin later.
- Bake for 25 minutes or until it's the sponge is golden and a skewer inserted in the middle comes out clean.
- Remove the cake from the oven, leave it to cool for 10 minutes, then run a sharp knife around the edges to loosen up the sponge.
- Place a large plate over the tin, and turn it upside down so that they blackberries are not at the top and the sponge at the bottom.
- Leave the cake to cool down completely before you slice it.
Cup of Yum
Notes
- It would look like there is not enough batter at all for the cake, but there is not need to double up the ingredients, as the sponge rises beautifully, tripling in height. You only increase the amount of ingredients if you use a larger pan and more blackberries.
- Make sure the butter is really soft, as a lumpy batter will result in an uneven sponge that won't bake well. The eggs must also be at room temperature.
Nutrition Information
Calories
110kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
42mg
(2%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
213IU
(4%)
Vitamin C
5mg
(6%)
Calcium
13mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 110
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 42mg | 2% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.