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Blackberry Upside Down Cake (with Cinnamon & Vanilla)

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A beautifully moist and tender cake featuring a caramelized blackberry topping, infused with warm cinnamon and rich vanilla.

Ingredients

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  • 1 teaspoon vegetable shortening
  • 2 teaspoons all-purpose flour
  • 1/4 cup (57 grams) unsalted butter melted
  • 1/2 cup (100 grams) packed light brown sugar
  • 800 grams (5-1/2 cups) fresh blackberries divided
  • 1-1/2 cups +1 tablespoon (195 grams) unbleached all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Diamond kosher salt
  • 1 teaspoon (2 grams) lemon zest
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (113 grams) unsalted butter room temperature
  • 1 teaspoon vanilla bean paste
  • 2 large (100 grams) eggs room temperature
  • 3/4 cup (180 grams) full-fat sour cream room temperature

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×2-inch round cake pan with 1 teaspoon vegetable shortening.
  3. Dust the greased pan with 2 teaspoons all-purpose flour.
  4. Line the bottom of the pan with parchment paper.
  5. Melt 1/4 cup (57 grams) unsalted butter.
  6. Pour the melted butter into the prepared cake pan.
  7. Tilt the pan to spread the butter evenly across the bottom.
  8. Sprinkle 1/2 cup (100 grams) packed light brown sugar across the bottom, creating an even layer.
  9. Lightly press the brown sugar into the butter.
  10. Take 500 grams (about 2 pints) of the fresh blackberries.
  11. Arrange these blackberries one at a time in a spiral pattern in the pan, starting at the outer edge and working toward the center.
  12. Reserve the remaining 300 grams of blackberries for arranging on top of the baked cake, if desired.
  13. Place 1-1/2 cups + 1 tablespoon (195 grams) unbleached all-purpose flour, 1-1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon Diamond kosher salt in a medium bowl.
  14. Whisk these dry ingredients together until well combined.
  15. Place 1 cup (200 grams) granulated sugar in the bowl of a stand mixer.
  16. Zest 1 teaspoon (2 grams) lemon directly into the sugar.
  17. Add 1/2 cup (113 grams) room temperature unsalted butter and 1 teaspoon vanilla bean paste to the mixer bowl.
  18. Beat on medium speed with the paddle attachment until the mixture is creamy and lighter in color, about 3 minutes.
  19. Scrape down the sides and bottom of the bowl with a spatula.
  20. Add 2 large (100 grams) room temperature eggs one at a time, beating well after each addition until fully combined.
  21. Scrape the bottom and sides of the mixing bowl again.
  22. Add 1/3 of the whisked flour mixture to the mixer.
  23. Beat on low speed until the flour is just mixed in, being careful not to overmix.
  24. Add half of the 3/4 cup (180 grams) room temperature full-fat sour cream.
  25. Beat on low speed until combined.
  26. Add half of the remaining flour mixture.
  27. Mix on low speed until just combined.
  28. Scrape any flour that is on the sides of the mixing bowl into the batter.
  29. Add the remaining sour cream.
  30. Mix on low speed until combined.
  31. Add the remaining flour mixture.
  32. Mix on low speed until combined.
  33. Scrape the bottom and the sides of the bowl.
  34. Mix on low speed for another 10-20 seconds to ensure everything is well combined.
  35. Add the cake batter on top of the arranged blackberries in dollops.
  36. Use an offset spatula to gently spread the cake batter across the berries, being careful not to disturb the fruit arrangement.
  37. Place the cake pan in the preheated oven.
  38. Bake for 55-60 minutes.
  39. The cake is done when the internal temperature in the center reaches about 200-205°F (93-96°C).
  40. Remove the cake from the oven.
  41. Cool in the pan for 10 minutes.
  42. Run a knife around the edge of the pan to loosen the cake.
  43. Invert the cake onto a serving plate.
  44. Carefully remove the parchment paper from the bottom of the cake.
  45. If any berries stick to the parchment paper, gently pull them off and place them back onto the cake.
  46. Serve warm or at room temperature.
  47. Optionally, serve with lightly sweetened whipped cream or crème fraîche.
  48. If decorating with fresh blackberries, cool the cake completely to room temperature before adding them.

Notes

Ensure all cold ingredients (butter, eggs, sour cream) are at room temperature for a smooth, cohesive batter.
Do not overmix the cake batter once flour is added; mix only until just combined to keep the cake tender.
Properly grease, flour, and parchment-line your pan to guarantee a clean release when inverting the cake.
Let the cake cool in the pan for 10 minutes before flipping; this allows it to set and prevents it from breaking apart.

Find it online: https://sweetcraftrecipes.com/blackberry-upside-down-cake-with-cinnamon-vanilla/