Blackberry-Almond Upside-Down Cake

A finishing touch of sugar-coated sliced almonds gives this sweet berry-topped cake a tempting crunch. Get even more irresistible one-layer cake recipes in our One-Layer Cakes special issue!

4.8 from 4 reviews
Blackberry-Almond Upside-Down Cake
 
Makes 1 (9-inch) cake
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup plus 2 tablespoons (224 grams) granulated sugar
  • 3 large eggs (150 grams)
  • ½ teaspoon (2 grams) almond extract
  • 1½ cups (150 grams) cake flour
  • 1 teaspoon (5 grams) baking powder
  • ¼ teaspoon kosher salt
  • ½ cup plus 2 tablespoons (150 grams) whole buttermilk
  • 1⅓ cups (151 grams) sliced toasted almonds, divided
  • ½ cup (113 grams) unsalted butter, melted and divided
  • 1¼ cups (275 grams) firmly packed light brown sugar, divided
  • 4 to 5 cups (680 to 850 grams) fresh blackberries
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
  3. In a medium bowl, whisk together flour, baking powder and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in ⅔ cup (75 grams) almonds.
  4. Pour ¼ cup (57 grams) melted butter into prepared pan. Sprinkle with ¾ cup (165 grams) brown sugar. Arrange enough blackberries in a single layer over brown sugar to completely cover bottom of pan. Pour batter over blackberries, smoothing top with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake; carefully invert onto a flat serving plate.
  6. In a medium bowl, stir together remaining ¼ cup (57 grams) melted butter, remaining ½ cup (110 grams) brown sugar, and remaining ⅔ cup (76 grams) almonds. Sprinkle over top of cake. Top with remaining blackberries. Serve warm or at room temperature.

 

14 COMMENTS

  1. I tried this recipe today….it came out with an amazing taste! I had a small problem with it not being completely baked in the middle, and I added 10 minutes to the bake time…the wooden skewers came out clean too! I will attempt it again though….too good a recipe not to make again.

  2. This recipe is amazing….I’ve made it several times now and it always delivers. Delicious, beautiful and easy to make. Five stars!

  3. I made this for some dinner guests and it was a huge hit. It’s moist, delicious and the sliced almonds mixed into the batter give it a little crunch that really adds to the mouth feel. I will definitely make this again and again.

  4. Served this tonight and it was perfect. I made it a day ahead it was incredibly moist when I served it. The cake itself is so delicious, I don’t think it even needs the brown sugar almond crumble on top, but it does add a nice texture. Next time I will decrease the sugar in the crumble as it was a bit overpowering and this cake is truly beautiful. Thank you for a great recipe!

    • Hey Divya,

      Yes it’s fine to use blueberries, just try to stick to the weight of the berry rather than the volume when measuring it to add to the cake. It’ll make sure it bakes roughly the same.

    • Hi Jenifer!

      Thanks for reaching out! Yes, you can use low-fat interchangeably, but you may notice a slight difference in texture and color. The difference should be minute enough, however. Happy baking!

  5. Delicious recipe! The cake was perfectly moist. Similar to others, I did need an extra 10 minutes, and I put foil over the top to keep the top from burning. Otherwise, it was amazing! Thank you for the great recipe.

    • Hi Joanne,

      Thank you so much for your question! The 3 large eggs are 150 grams without shells (about 50 grams each).

      Happy Baking!

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