blackberry almond upside down cake
From my Mamaw's recipe collection.
prep time
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1/4 cup unsalted butter, softened
- 1 cup plus 2 tablespoons sugar
- 3 - eggs
- 1/2 teaspoon almond extract
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons whole buttermilk
- 2/3 cup sliced almonds
- 1/4 cup unsalted butter, melted
- 3/4 cup firmly packed light brown sugar, divided
- 3-4 cups fresh blackberries
How To Make blackberry almond upside down cake
-
Step 1Preheat oven to 350F. Spray a 10 inch oven proof skillet with nonstick baking spray with flour. Set aside. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add almond extract, beating to combine. In a medium bowl, sift together flour, baking powder, and salt twice. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Fold in almonds.
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Step 2Pour melted butter in prepared pan. Sprinkle with brown sugar. Arrange blackberries in a single layer over brown sugar. Pour batter over blackberries. Bake until a wooden pick inserted in center comes out clean, 40-45 minutes. Let cool in pan 10 minutes. Remove from pan, and let cool completely on a wire rack. Place a flat serving plate over cake; carefully invert cake.
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