Blackberry Upside-Down Cake

I know an Upside Down cake is usually a pineapple thing, but…Blackberries are abundant at the moment and it would be such a shame to see them go to waste.

This cake is so attractive with the blackberry top in stark contrast with the pale sponge.

You can eat this as a pudding with lashings of custard, cream or ice-cream or on its own as a snack.

You Will Need:

For The Upside Down Bit:

  • 250g Blackberries
  • 50g Butter
  • 50g Brown Sugar

For The Sponge:

  • 170g Butter
  • 170g Caster Sugar
  • 3 Eggs
  • 170g Self Raising Flour

Method:

For The Upside Down Bit:

  • Line a grease a 22cm spring for tin.
  • Melt together the 50g butter and the 50g brown sugar, stir it well to blend together.
  • Add the blackberries and gently coat them with the melted sugar and butter.
  • Pour this into your prepared tin and set aside while you make the sponge.

For The Sponge:

  • Pre heat the oven to 180 degrees C
  • Cream together the butter and sugar.
  • Add the eggs one at a time beating well after each addition.
  • Fold in the flour.
  • Pour the cake mixture over the blackberries and bake for 40 – 45 mins until cooked through.
  • Allow to cool in the tin for 20mins, this makes it easier to get the cake out the tin without making a mess.

Serve warm or cold with cream, ice-cream or custard or on its own.

2 thoughts on “Blackberry Upside-Down Cake

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