Blackberry Upside Down Cake (with Cinnamon & Vanilla)
This blackberry upside down cake starts with a thick, jammy layer of blackberries baked in butter and brown sugar with a moist delicious cake flavored with cinnamon, lemon zest, and vanilla bean paste. This combination of flavors in the cake is amazing and you and your family will love it.
Servings: 8 servings
Calories: 447kcal
Equipment
- 9x2-inch Round Cake Pan
Ingredients
Cake Pan Prep
- 1 teaspoon vegetable shortening
- 2 teaspoons all-purpose flour
Blackberry Topping
- 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
Cake
- 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
Prepare Cake Pan
- Preheat the oven to 350°F. Grease and flour a 9x2-inch round cake pan. Line the bottom with parchment paper.
Make the Blackberry Topping
- Melt the butter and pour it into the cake pan, tilting the pan to spread the butter evenly across the bottom. Sprinkle the brown sugar across the bottom and try to create an even layer. Lightly press the sugar into the butter.
- Take 500 grams of the blackberries (about 2 pints) and add them to the pan one at a time in a spiral pattern, starting at the outer edge of the pan and working toward the center. Reserve the rest of the blackberries for arranging on top of the baked cake.
Make the Cake Batter
- Place the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl and whisk together.
- Place the sugar in the bowl of a stand mixer. Zest the lemon directly into the sugar. Add the butter and vanilla bean paste. Beat on medium speed with the paddle attachment until creamy and lighter in color, about 3 minutes. Scrape the sides and bottom of the bowl.
- Add the eggs one at a time, beating after each addition until well combined. Scrape the bottom and sides of the mixing bowl.
- Add 1/3 of the flour mixture and beat on low speed until flour is just mixed in. Do not over mix. Add half of the sour cream, beat until combined. Add half of the remaining flour and mix on low until just combined. Scrape any flour that is on the sides of the mixing bowl.
- Add the remaining sour cream, mix on low and then add the remaining flour and mix on low until combined. Scrape the bottom and the sides of the bowl and mix on low speed for another 10-20 seconds to make sure everything is well combined.
- Add the cake batter on top of the blackberries in dollops. Use an offset spatula to gently spread the cake batter across the berries, being careful not to disturb the fruit arrangement.
Bake the Cake
- Place the pan in the oven and bake for 55-60 minutes. The temperature of the cake in the center should be about 200-205°F. Remove from the oven and cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cake, then invert onto a serving plate. Carefully remove the parchment paper if it sticks to the cake. If any berries stick to the parchment paper, pull them off and add it back to the cake.
Serving the Cake
- Serve warm or at room temperature. The cake itself is amazing, also tastes great with lightly sweetened whipped cream or crème fraiche. I
- If decorating the top of the cake with fresh blackberries cool the cake to room temperature before adding the fresh blackberries.
Storing the Cake
- The cake is good at room temperature for 1-2 days in a covered cake container. If your kitchen is warm (above 70°F) store it at room temperature for 1 day. It can be refrigerated for up to 5 days. To refrigerate the cake cover it with plastic wrap or store it in a cake container.
Notes
Don’t skip the parchment: One of the most common issues with upside down cakes is the fruit sticking to the pan. That’s why I grease and flour the pan and line the bottom with parchment. This combo gives you a clean release every time—no stuck berries or torn topping.
Use the right pan: This recipe was tested in a 9x2-inch cake pan. Many pans are only 1-1/2 inches tall, which isn’t enough room for the fruit and batter to rise properly. Also, avoid dark or shiny pans: dark pans can cause the cake or fruit to burn, while overly bright pans can prevent the center from baking through.
Stick with fresh fruit: This is a summer recipe, meant for fresh blackberries. Frozen berries release too much liquid and can throw off the texture and structure of the cake.
It’s flexible: You can easily swap in other summer fruits like blueberries or cherries. If you go the cherry route, I recommend adding ½ teaspoon of almond extract to the batter, it pairs beautifully.
Nutrition
Calories: 447kcal | Carbohydrates: 61g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 50mg | Potassium: 226mg | Fiber: 6g | Sugar: 50g | Vitamin A: 909IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 1mg