Apple Blackberry Upside Down Cake
It’s time to turn your next dessert upside down….as in Apple Blackberry Upside Down Cake. I can’t tell you how much I love upside down cakes. It’s such an old-fashioned, retro dessert, which is probably why it’s so appealing. It’s not fussy, difficult, or too terribly sophisticated — it’s just good. 🙂
A few weeks ago I made a pineapple blackberry version, but my pictures were horrible. 🙁 No reason to fret, as I was oh so happy to make it and eat it again! :tounge: This time, however, I had no pineapple. That didn’t matter, because I did have a giant Granny Smith apple. This version was just as delicious, and I’ll definitely be making it again.
I love any kind of cake pretty much. I have several family members that prefer pies to cake any day, however. That’s where upside down cake comes in. This isn’t a typical cake, and can be enjoyed with a scoop of ice cream, just like pie. It’s a simple, uncomplicated cake that isn’t too thick, and there’s no frosting. The top is caramelized butter, brown sugar, and soft, sweet fruit. 🙂
I love traditional pineapple upside down cake made with fresh pineapple more so than canned, and maraschino cherries, as well. The best part about upside down cake is that it can be made with any of your favorite fruits from mixed berries, pears, peaches, plums, nectarines, and apple as I’ve used here. I’ve even seen banana and mango recipes. There are no rules with this cake! 😀 Oh yeah, you can make this cake in a cast iron skillet, which is even better in my book! If you don’t have one, use an 8 or 9″ cake pan.
I love cinnamon, so I made this cake EXTRA cinnamon-y! I added an entire teaspoon in the topping, and in the cake. Cinnamon and brown sugar are a match made in heaven, and there’s plenty of brown sugar in this cake, as well. I used all brown sugar in this cake instead of a combination of brown sugar and granulated. I used light brown to get just enough molasses flavor without overpowering things. I was very happy with the result! 😀
Are you a cake mix kind of person? Maybe you think baking cakes from scratch is too time consuming? This cake can be put together and in the oven in 10 minutes. Really! There are no fancy ingredients or techniques. This cake is not only delicious — it’s your ace in the hole. It will please anybody, and as I’ve said, you can use just about any fruit you’ve got on hand. You’ve got to try this cake. If you’re not hooked already, you will be. 😉
- 3 tablespoons unsalted butter, melted
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 large Granny Smith apple, peeled, cored, and sliced in ¼" slices
- ½ pint of fresh blackberries
- 1⅓ cups all purpose flour
- 1¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 4 tablespoons unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ cup milk (I used non-fat, but whatever you have on hand is ok)
- Preheat the oven to 375 degrees.
- Place the melted butter in the bottom of your cast iron skillet or cake pan, rubbing some up the sides of the pan as well to grease. Mix the brown sugar and cinnamon together, and sprinkle as evenly as possible over the butter in the bottom of the pan. Fan the apple slices around the pan, and place the blackberries in the center and around the edges decoratively. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and ¾ cup brown sugar with an electric mixer till light and fluffy, about 1-2 minutes. Beat in the egg and vanilla on low speed just until incorporated. On low speed, add the flour in 3 additions, alternating with the milk, beginning and ending with the flour. Do not over mix.
- Pour the cake batter in a large mound in the center of the pan over the fruit. Carefully spread the batter evenly as close to the edges as possible, covering all of the fruit. Bake on the middle rack of the oven for 28-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Cool ten minutes on a wire rack.
- When the cake has cooled slightly, place a cake stand or serving plate over the top of the pan. Invert the pan and serving plate quickly. The cake generally comes out no problem. Serve warm with ice cream!
Recipe adapted from King Arthur Flour