Shelly's Recipe

BLACKBERRY UPSIDE-DOWN CAKE

Category: Cakes

2 1/2 cups fresh blackberries (12 oz)
1/2 cup plus 1 1/2 tbsp sugar
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1 large egg
1 tsp vanilla
1/2 cup well-shaken buttermilk
Vanilla ice cream

Preheat oven to 400. Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess. Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tbsp sugar and shake pan to help distribute sugar.

Whisk together 1 cup flour, baking soda, 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 and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 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 and serve cake with ice cream. Serves 6