Blackberry Upside-Down Cake

By exdircomp

Ingredients

• Topping:
• 1/4 cup butter
• 1/2 cup firmly-packed brown sugar
• 1 1/2 teaspoon grated lemon zest (yellow rind)
• 1/4 chopped nuts (of your choice)
• 3 cups fresh blackberries
• Cake:
• 2 large eggs, separated
• 1 3/4 cups sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated white sugar, divided
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 1/8 teaspoon cream of tartar
• Filling:
• 1/4 cup Blackberry puree (sauce) or 1/4 cup of your favorite jam

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees F.

In a 10-inch cast-iron frying pan or a 9x2-inch round cake pan over low heat, melt butter or margarine. Stir in brown sugar until blended. Remove from heat. Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts; set aside.

Preheat oven to 350 degrees F ) and place rack in center of oven.

While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

Pour over blackberries in frying pan, spreading evenly.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.