Blackberry Cornmeal Upside Down Cake
This cornmeal cake is a little like a skillet cornbread with an extra special touch. Sometimes I want to bake something that’s not too sweet but satisfies a sweet tooth. Blackberry cornmeal upside-down cake is my go-to. I’ve made this cake with fresh figs too and it’s delicious with a cup of coffee in the morning. This is a great way to use up sub-par berries or substitute blueberries or raspberries for a similar cake.
It’s best to use a springform pan for this so it’s easy to serve. But you can also cook it in a Pyrex 8″ square pan, a metal cake pan or a ceramic baker. If you use one of the latter, don’t worry about removing the cake from the pan, just slice and serve with the berries at the bottom.
Serve this as a lighter dessert option or a brunch cake!
Looking for other dessert ideas?
Lemon Olive Oil Cake with Lemon Crème Fraiche
Gluten-Free Berry Crisp
Eton Mess
Mango and Blueberry Eton Mess
Blackberry Cornmeal Upside Down Cake
Equipment
- 1 springform pan 8" or 9"
Ingredients
- 2 tbsp turbinado sugar or granulated sugar if you don’t have turbinado
- 2 1/2-3 cups fresh blackberries about 12 ounces
- 1/2 cup sugar plus 1 tablespoon
- 1 cup all-purpose flour plus more for dusting the pan
- 1 cup cornmeal medium or fine grain
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter at room temperature
- 2 large eggs
- 1 tsp vanilla
- 1 cup buttermilk well-shaken
- vanilla whipped cream or powdered sugar optional for serving
Instructions
- Preheat oven to 350 degrees. Butter an 8” or 9” springform pan, then butter a parchment paper round that you place at the bottom of the pan. Use flour to dust the inside ofthe cake pan and tap out any excess.
- Layer the bottom of the pan with the turbinado sugar and then add the blackberries.
- In a medium bowl, add together the dry ingredients (flour, corn meal, baking soda and salt) and whisk until combined.
- In another large bowl, use an electric handheld mixer or standing mixer with paddle attachment to beat the sugar and butter togetheruntil they are light and fluffy and well creamed (beat for about 4-5 minutes).
- Add the eggs one at a time and beat well until incorporated,then add the vanilla.
- Add the flour mixture and the buttermilk to the bowl inthree batches until combined. Mix until just combined, but don’t overwork thebatter.
- Pour the batter over the berries and gently smooth the top without pushing down on the batter.
- Bake in the middle of the oven for 40 minutes,or until a cake tester inserted in the top portion of the cake comes out clean. Be careful if it touches the berries, it will come out blue! Just test the cake portion.
- Remove the cake from the oven and let cool for about 15 to 20 minutes.
- Run a paring knife around the edge of the cake pan and remove the outside of the cake pan. Invert the cake onto a plate or cutting board and carefully peel off the parchment paper. Serve warm or at roomtemperature.
Nutrition
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