Blackberry and Raspberry Upside Down Cake

This cake is really easy to make, tastes amazing and works equally well for a pudding (impressive enough for guests too) or as a cake at tea time.  Wrap it up and take it warm on a picnic, or enjoy in the garden with a cup of coffee.  Tatiana (4) made most of it herself, but do supervise carefully and be very careful with hot berries and sugar on the stove, of course.  You can use whatever berries you have available, great if you go fruit picking or have a glut in the garden, and it can be made with frozen fruit too.  Leftovers will keep in an airtight container for 2-3 days, but it probably won't be around for long!


Blackberry and Raspberry Upside Down Cake

Ingredients

For the topping:

45g soft light brown sugar
2 tbsp. butter
150g blackberries
150g raspberries
150g caster sugar

For the cake:

200g caster sugar
120g salted butter
2 eggs, beaten
180g plain flour
4 tbsp. milk
1 tsp vanilla extract
2 tsp baking powder

Method

1. Pre-heat the oven to 175C and grease a 9 inch/23cm springform cake tin.  Place it on a baking tray.

2. Melt the brown sugar and butter in a heavy-bottomed saucepan over a medium heat.

3. Once melted, combine well, then add the berries.  Stir through the brown sugar mixture and allow to begin bubbling (a couple of minutes).  Then add the caster sugar and mix well.

4. Crush the berries slightly with a fork and cook for about 5 minutes.  Allow to cool and thicken slightly in the pan before pouring into the cake tin.

5. To make the cake, beat the sugar and butter until light and fluffy, then add the eggs, milk and vanilla extract.

6. Sift the flour and baking powder into the wet mix, and fold to combine.

7. Use a large spoon to dot the batter mix gently over the blackberries, aiming to cover the whole surface.

8. Bake at 175C for 35-40 minutes, but check at around 30 mins and cover the top with foil if it is getting too dark.

9. Allow the cake to cool in the tin for half an hour or so, until it is warm.  Then slide a palette knife or flat knife around the edge to loosen the sides.  Place a large plate over the top of the cake, flip and turn out the cake gently.  The berry 'jam' will pour down the sides slightly.

10. Serve warm with whipped double cream and fresh berries for dessert, or as cake with a nice cup of tea.  We wrapped it in foil and a tea towel to take warm on a picnic recently and it was a wonderful treat.




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Comments

  1. You've got me thinking about my mother's and grandmother's gorgeous upside down cakes. I loved them served hot with custard or cold with cream. Thanks for the recipe and the trip down memory lane.

    ReplyDelete

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