This simple Almond Blackberry Upside-Down Cake is made using frozen Blackberries. So easy to make, this super light cake is a real crowd-pleasing dessert!
Preheat your oven on 180'C / 350'F and line your baking pan (*) with Baking Paper
Blackberries
Place the Blackberries in a large bowl and toss in the Brown Sugar, Cornstarch and Lemon Juice until the fruits are evenly covered. Set aside.
Cake Batter
Using a stand (or hand) mixer, Cream the Brown Sugar and very soft Butter on medium speed for about 5 minutes, or until very pale and fluffy.
Add the Eggs one at a time, mixing well between each egg. Mix in the Vanilla Extract and Lemon Zest (optional)
In a separate bowl, sift together all the dry ingredients: Plain Flour, Almond Meal, Baking Powder and Salt. Add about half of the Dry Ingredients to the wet ingredients and mix until combined.
Mix in the Milk, then add the rest of the dry ingredients and mix until fully combined (2)
Assembling the Cake
Put the Blackberry Mix (including any juices) at the bottom your baking pan and spread them evenly.
Cover the fruits with Cake Batter, and use an offset spatula or the back of a spoon to evenly (and carefully) spread it over the fruits.
Bake for about 25 minutes, or until the tip of a skewer comes out clean.
Leave the cake to cool down for at least 15 minutes (3), then place a plate over the top of the pan. Carefully holding both the plate and the pan, quickly flip it upside down to release the cake.
Notes
This recipe was updated in June 2020(*) For this recipe, I used a 9inch/22cm Quiche or Tart Pan. Alternatively, you can use a round Springform Pan that has the same size.
I lined my quiche pan with baking paper I had cut in a circle the size of the bottom of the pan. Even though the pan has a removable bottom, using additional baking paper is a great way to make sure none of the fruits are going to stick to the bottom of the pan when you flip it.
Stop as soon as all the ingredients are combined to avoid overworking the batter. You can stop to scrape the edges of the bowl with a spatula if needed.
It is important to leave the cake cool down a little bit before flipping it or it will be too soft and might break. If using a pan with removable bottom, the cake can be pushed out of the pan before flipping it.