Blackberries the size of my thumb were spilling over the tables of the farmer’s market this weekend.
Ya gotta grab them while they last. And ya gotta use them up, so you can go get more. As an alternative to cobbler, I tried using them in a light cake. It disappeared in 24 hours. I think it’s a hit.
Now, time to head back to the farmers market.
Blackberry Upside-Down Cake
The recipe says “serves 6.” Ha! Two people – one day- no cake. Just saying
2 1/2 cups of fresh blackberries
1/4 cup sugar
1/4 cup turbinado or demerara sugar, plus 2 Tbsp. sugar
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick of softened unsalted butter
1 1/2 tsp. vanilla
1/2 cup milk
Preheat oven to 400 degrees.
Butter an 8-inch cake pan. Cut two rounds of wax or parchment paper to fit the bottom of the pan. Lay them in the bottom of the pan, butter the top piece of paper and flour the pan.
Arrange blackberries in one layer in the pan. Sprinkle with 2 Tbsp. demerara sugar
Whisk together flour, baking soda and salt.
With an electric mixer, beat together the butter and sugars on high speed until light and fluffy, about 2 minutes.
Cut speed to low and add egg and vanilla, just until incorporated.
Keep speed on low. Starting with flour mixture, alternately add flour and milk in three batches just until mixed.
Spoon batter over berries and smooth top.
Bake for 30 minutes.
Let cake sit for five minutes. Then run a thin knife all along the edges. Place a plate over the pan, and using hot mitts, invert the cake onto the plate. Remove pan and peel off paper.
Serve warm with vanilla ice cream. Cake heats up well – about 20 seconds on high in the microwave.