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Blackberry Upside Down Cake

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8 servings

Ingredients

3 cups fresh blackberries
1 Tablespoon sugar

1/2 cup sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1 teasponn grated lemon peel
1/2 cup buttermilk (be sure to shake the container before pouring)

Instructions

Preheat oven to 400 degrees. Line bottom of a 9 in non-stick cake pan with a sheet of parchment paper (cut to fit the bottom of the pan)then spray with cooking oil. Dust with flour, dumping out excess. Sprinkle 1 T of sugar in pan and shake to distribute evenly (use 2 T of sugar if your berries are not sweet). Arrange blackberries in a single layer in cake pan. Place pan with blackberries in oven for 5 minutes to thoroughly warm the berries.

Mix together flour, baking soda, baking powder and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg, vanilla and lemon peel and mix until just incorporated. Add buttermilk, mixing at low speed until well incorporated, then add flour and mix at low speed until just combined.

Spoon batter evenly over berries and all the way to the edge of the pan with a rubber spatula, smoothing the surface, and bake in middle of oven until top is golden and a tester comes out clean, about 30 minutes. Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment from cake if it sticks (mine stuck to the pan, not the cake). Serve cake warm or cool.

Enjoy!

- Recipe courtesy of Amy Sherman

 

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