Blackberry Upside Down Cake

This fruity blackberry upside down cake is a delicious late summer dessert that's perfect for a family dessert. It's delicious with ice cream, cream or custard and is perfect for making with freshly picked blackberries.

Course Dessert

Cuisine British

Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Calories 430kcal

Author Corina Blum

Ingredients

Ingredients for the Topping

250 g blackberries
75 g caster sugar
75 butter

Ingredients for the Cake

150 g butter at room temperature
150 g caster sugar
3 eggs at room temperature
1 teaspoon vanilla extract
100 g self-raising flour
1 teaspoon baking powder
50 g ground almonds

Metric - US Customary

Instructions

Line the bottom and sides of a 20cm cake tin with baking parchment. Use one sheet of baking parchment and turn the corners up carefully. Otherwise the caramel will drip out of the bottom of a tin if it has a loose bottom.
Put the sugar and butter for the caramel in a saucepan and heat until bubbling and beginning to turn brown. Don't stir. Pour into the caramel into the bottom of the cake tin and arrange the blackberries on the top.
To make the cake batter, beat the butter and sugar together. When light and fluffy, add the eggs, one at a time, then the vanillla extract.
Sift the flour and baking powder into the batter. Also add the ground almonds. Stir in gently until all the dry ingredients are combined with the wet ones.
Pour the batter into the cake tin and then bake in a 180°C oven for about 35 minutes.
Serve warm with cream, ice cream, custard or yogurt.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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