Blackberry Upside-Down Cake Recipe | Cook the Book

Serious Eats
Serves: 6 Save

Ingredients (11)

  • 2 1/2 cups (12 ounces) blackberries
  • 1/2 cup plus 1 1/2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1 large egg, left at room temperature for 30 minutes
  • 1 teaspoon vanilla extract
  • 1/2 cup well-shaken buttermilk
  • Accompaniment: vanilla ice cream
  • Special Equipment: an 8-by-2-inch round cake pan; parchment paper

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Directions

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