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.