BLACKBERRY UPSIDE DOWN CAKE
Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!
Provided by PamelaP
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- 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 bubbles, 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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g
BLACKBERRY UPSIDE-DOWN CAKE
Make and share this Blackberry Upside-Down Cake recipe from Food.com.
Provided by Xexe383
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine.
- Stir in brown sugar until blended. Remove from heat.
- Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top.
- Arrange the blackberries in an even layer over the nuts; set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add egg, milk, and butter; beat 2 minutes.
- Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.
- Pour over blackberries in frying pan, spreading evenly.
- Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.
- Serve warm.
UPSIDE-DOWN BLUEBERRY-LEMON CAKE
This berry packed upside-down cake is perfect for dessert or brunch, served with a dollop of sweetened sour cream.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
- Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve.
LAVENDER-BLACKBERRY UPSIDE-DOWN CAKE
Add new flavor to an ordinary blackberry upside-down cake with this Lavender-Blackberry Upside-Down Cake. Made with fresh blackberries, lemon juice, sour cream and dried lavender flowers, this Lavender-Blackberry Upside-Down Cake is the perfect springtime dessert to satisfy your sweet tooth.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Spray 9-inch round pan with cooking spray; line with parchment. Toss blackberries with 2 Tbsp. granulated sugar; spread onto bottom of prepared pan.
- Combine flour, lavender flowers, baking powder and lemon zest. Beat butter and remaining granulated sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add dry ingredients alternately with sour cream, mixing well after each addition. Spoon over blackberries; smooth top.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool 10 min. Loosen cake from side of pan with knife. Invert onto wire rack; gently remove parchment and pan. Cool cake completely.
- Mix powdered sugar and lemon juice until blended; drizzle over cake.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
UPSIDE-DOWN BERRY CAKE
This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! -Candy Scholl, West Sunbury, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 249mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
BLACKBERRY-APPLE UPSIDE-DOWN CAKE
Make and share this Blackberry-Apple Upside-Down Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
- Remove from heat.
- Sprinkle with brown sugar; drizzle honey over brown sugar.
- Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed; sprinkle with blackberries.
- Beat sugar and remaining 1/2 cup butter at medium speed with an electric mixer until blended.
- Add eggs, 1 at a time, beating until blended after each addition.
- Stir together flour and baking powder.
- Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla.
- Spoon batter over blackberries in pan.
- Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes.
- Carefully run a knife around edge of cake to loosen.
- Invert cake onto serving plate, spooning any topping in pan over cake.
Nutrition Facts : Calories 485.3, Fat 19.4, SaturatedFat 11.7, Cholesterol 94.4, Sodium 228.3, Carbohydrate 75.5, Fiber 3, Sugar 53.9, Protein 5.1
BLACKBERRY UPSIDE-DOWN CAKE
Categories Cake Milk/Cream Mixer Brunch Dessert Bake Quick & Easy Blackberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- 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.
More about "blackberry upside down cake food"
BLACKBERRY-APPLE UPSIDE-DOWN CAKE RECIPE | MYRECIPES
From myrecipes.com
- Preheat oven to 350°. Melt 1/4 cup butter in a lightly greased 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar; drizzle honey over brown sugar. Arrange apple slices in concentric circles over brown sugar mixture, overlapping as needed; sprinkle with blackberries.
- Beat granulated sugar and remaining 1/2 cup butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
- Stir together flour and baking powder. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Spoon batter over blackberries in pan.
BLACKBERRY UPSIDE-DOWN CAKE - FIVEHEARTHOME
From fivehearthome.com
- Beat the butter until creamy. Add the sugar and beat until fluffy. Add the eggs and almond extract and beat to combine. Gradually add in 1/3 of the cake flour, baking powder, and salt with 1/2 of the buttermilk. Mix and add 1/3 of the flour and remaining buttermilk, mix and then add the remaining flour until just combined. Stir in the almonds by hand.
- Pour the melted butter into the skillet and stir in the brown sugar. Add the blackberries and pour the batter over the blackberries.
BLACKBERRY UPSIDE DOWN CAKE - A BAKING JOURNEY
From abakingjourney.com
- Place the Blackberries in a large bowl and toss in the Brown Sugar, Cornstarch and Lemon Juice until the fruits are evenly covered. Set aside.
- Using a stand (or hand) mixer, Cream the Brown Sugar and very soft Butter on medium speed for about 5 minutes, or until very pale and fluffy.
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- Preheat the oven to 180°C. Grease a 21cm round springform cake tin with butter and line with baking paper. See tips above for preventing leakage.
- Make the blackberry compote by combining the butter and brown sugar in a small pot over a medium heat, stirring as the butter melts. Allow to simmer for a minute then add the blackberries and cook for just one minute or until they begin to release some juices. Pour into the prepared tin and allow to cool.
- Beat the eggs with the sugar, vanilla and lemon zest for 3-4 minutes, or until very pale and fluffy. This is best done in a stand mixer fitted with a paddle attachment. Pour in the butter and mix until well combined. Sift in the flour and gently stir until well incorporated.
BLACKBERRY UPSIDE-DOWN CAKE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
- In a 10-inch cast iron frying pan or a 9x2-inch round cake pan over low heat, melt butter. Stir in brown sugar until blended. Remove from heat.
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