Blackberry upside-down cake
From birgitta 15 years ago
- 50 minutes to make
- Serves 8
A quick and easy cake to make. Simple yet juicy. Use blackberries, plums, raspberries, or blueberries. Serve with yoghurt, creme fraiche or ice-cream.
Ingredients
- 50g butter shopping list
- 115g caster sugar shopping list
- 350g blackberries shopping list
- Cake: shopping list
- 150g butter shopping list
- 200g caster sugar shopping list
- 3 large eggs shopping list
- 150g self-raising flour shopping list
- 25g ground almonds shopping list
- 1 tbsp Cointreau or similar liqueur shopping list
How to make it
- Heat the oven to 180C.
- Heat 50g butter and 115g sugar in a small pan over low heat, stirring well until melted. Simmer gently for 3 or 4 mins, stirring, until coffee-coloured, then pour into a greased 23cm (10in) round cake tin, to coat the bottom. Arrange the berries in a single layer on the caramel.
- To make the cake, cream the butter and sugar until pale and creamy. Beat in the eggs, one at a time. Sift the flour, and fold into the batter. Fold in the almonds and liqueur.
- Spoon the batter over the fruit, smooth the top, and bake for 50 mins or until cooked through.
- Cool for 10 mins, then run a knife around the edge, carefully turn out, and cool before serving.
People Who Like This Dish 3
- hunnee Nanaimo, CA
- greekgirrrl Long Island, NY
- jeffsgirl Medford, OR
- birgitta London, GB
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hunnee
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