One Bowl Blackberry Upside-Down Cake

© 2022 | http://angiesrecipes.blogspot.com

Baked with plain flour	Baked with plain flour and cornmeal

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

We are used to seeing upside-down cakes with pineapple dotted cherries but this recipe with blackberries is a delicious alternative take on the classic cake. You can make this easy and beautiful cake with ingredients you have on hand. Sweet and tart blackberries flavoured with fresh savoury (or thyme) sit atop a tender melt-and-mix cake - great to take to a party or picnic. Serve it with a dollop of fresh cream or Greek yoghurt asid, if desired. I used frozen blackberries, but you can use any other fresh or frozen fruit you have.

 

100 g Unsalted butter, melted 1 Organic lemon 250 g Fresh blackberries or frozen (no need to thaw) 1 tsp Fresh savory (or thyme) 1 tbsp Coconut sugar 120 g Raw cane sugar 240 g Plain flour (or 140 g plain flour + 100 g cornmeal) 2 tsp Baking powder 1/4 tsp Baking soda 1/4 tsp Fine sea salt 3 Large eggs, at room temperature 200 g Full fat Greek yoghurt, at room temperature 30 g Pistachios, roughly chopped, optional

1. Preheat the oven to 220C/425F. Melt the butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of lemon, then squeeze 1 tablespoon juice. Set aside.
2. Brush a 25 cm / 10 inch loaf pan (or a 21cm / 8 inch square pan) with some butter and line the pan with parchment paper. If you are using a silikon pan, then skip this step.
3. Toss blackberries, coconut sugar, lemon juice, and 2 tablespoons of melted butter in your loaf or cake pan. Bake the berries for 30 minutes until fruit juices are thick and bubbling around sides of pan. Remove and set aside to cool. Reduce the oven temperature to 180C/350F.
4. Whisk the flour (or plain flour and cornmeal), baking powder, baking soda, salt, and raw cane sugar in a large bowl. Make a well in the center of dry ingredients. Add in eggs, Greek yoghurt, lemon zest, and the remaining melted butter. Mix until just combined.
5. Carefully scrape the batter over baked berries and gently smooth surface. Bake cake in the middle of the hot oven until top is golden brown and a tester or toothpick inserted into the center comes out clean, 30–35 minutes.
6. Remove the cake from the oven and allow it to cool in pan for 10 minutes, then invert to a serving plate. Let cake cool completely. Garnish with chopped pistachios if using and serve the cake with some Greek yoghurt or whipped cream if desired.

© 2022 | http://angiesrecipes.blogspot.com

Baked with plain flour	Baked with plain flour and cornmeal

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com