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Blackberry Upside Down Cake with Cinnamon and Vanilla Recipe

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4.1 from 86 reviews

This Blackberry Upside Down Cake is a delightful dessert combining a sweet and sticky blackberry topping with a moist, cinnamon-scented vanilla cake. Fresh blackberries are arranged in a spiral over a buttery brown sugar base, then topped with a tender cake batter that bakes up perfectly golden. Finished with additional fresh berries if desired, this cake offers a wonderful balance of tart fruit and warm spices, perfect served warm or at room temperature with whipped cream or crème fraîche.

Ingredients

Topping

  • 1 teaspoon vegetable shortening
  • 2 teaspoons all-purpose flour
  • 1/4 cup (57 grams) unsalted butter, melted
  • 1/2 cup (100 grams) packed light brown sugar
  • 500 grams (about 2 pints) fresh blackberries

Cake Batter

  • 1-1/2 cups + 1 tablespoon (195 grams) unbleached all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond kosher salt
  • 1 teaspoon (2 grams) lemon zest
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 teaspoon vanilla bean paste
  • 2 large eggs (100 grams), room temperature
  • 3/4 cup (180 grams) full-fat sour cream, room temperature
  • Remaining 300 grams fresh blackberries for garnish (optional)

Instructions

  1. Prepare Cake Pan: Preheat your oven to 350°F. Grease a 9×2-inch round cake pan thoroughly with vegetable shortening and sprinkle with flour to prevent sticking. Line the bottom with parchment paper for easy removal.
  2. Make the Blackberry Topping: Melt the 1/4 cup unsalted butter and pour it evenly into the prepared cake pan, tilting the pan to coat the bottom. Sprinkle the 1/2 cup packed light brown sugar evenly over the melted butter and gently press it down to form a compact layer. Arrange 500 grams of fresh blackberries in a spiral pattern starting from the outer edge moving towards the center, placing them carefully one at a time. Set aside the remaining blackberries for garnish.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups + 1 tablespoon unbleached all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon kosher salt until well combined.
  4. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup granulated sugar and zest of 1 lemon directly into the sugar. Add 1/2 cup room temperature unsalted butter and 1 teaspoon vanilla bean paste. Beat on medium speed until the mixture is light, creamy, and pale, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
  5. Add Eggs: Add the 2 large eggs one at a time to the butter-sugar mixture, beating after each addition until fully incorporated. Scrape the bowl again to remove any stuck ingredients.
  6. Incorporate Dry Ingredients and Sour Cream: Add one-third of the dry flour mixture to the batter and mix on low speed until just combined. Avoid overmixing. Add half of the sour cream and mix until combined. Add half of the remaining flour mixture, mixing on low speed just until incorporated. Scrape the bowl. Add the remaining sour cream and mix. Finally, add the rest of the flour mixture and mix just until everything is combined. Scrape the sides and bottom of the bowl and give a gentle low-speed mix for an additional 10-20 seconds for uniform batter texture.
  7. Assemble the Cake: Spoon dollops of the cake batter gently over the blackberry layer in the pan. Use an offset spatula to spread the batter evenly across the berries without disturbing their arrangement.
  8. Bake: Place the cake pan in the preheated oven and bake for 55-60 minutes. The cake is done when the center temperature reaches 200-205°F and a toothpick inserted near the center comes out clean.
  9. Cool and Invert: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake. Place a serving plate over the pan and invert to release the cake onto the plate. Carefully peel away the parchment paper. If any berries stick to the parchment, gently reposition them on top of the cake.
  10. Serve: Serve the cake warm or at room temperature. It pairs wonderfully with lightly sweetened whipped cream or crème fraîche. For decoration, wait until the cake is cool before topping with the reserved fresh blackberries.
  11. Store: Keep the cake in a covered container at room temperature for 1-2 days (or just 1 day if the environment is warmer than 70°F). Refrigerate for up to 5 days, ensuring it is wrapped with plastic wrap or stored in an airtight cake container to maintain freshness.

Notes

  • Use fresh, ripe blackberries for the best flavor and texture in the topping and garnish.
  • Be careful not to overmix the batter once flour is added to keep the cake tender.
  • If you don’t have vanilla bean paste, pure vanilla extract is a fine substitute.
  • Allow the cake to cool slightly before inverting to prevent the berry topping from sliding off.
  • The cake is delicious served with whipped cream or crème fraîche for an extra touch of richness.
  • Let the cake come to room temperature before serving if refrigerated.
  • Line the cake pan with parchment paper to simplify cake removal and prevent sticking.
  • You can use a kitchen thermometer to check the internal temperature to bake perfectly.

Find it online: https://justsosavory.com/blackberry-upside-down-cake-with-cinnamon-and-vanilla-recipe/