Easy Blackberry Almond Upside Down Cake: Your New Favorite Summer Dessert
This irresistible Blackberry Upside Down Cake, made effortlessly with almond meal, is incredibly easy to prepare and truly defines a delightful summer dessert! Sweet, juicy blackberries are baked to perfection under a light, buttery almond cake batter, creating a fresh, elegant, and absolutely delicious treat.
Note: This recipe was updated in June 2020 for improved clarity and deliciousness!
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Why You’ll Adore This Blackberry Upside Down Cake
Imagine this: It’s a beautiful afternoon, you’ve been busy all day, and suddenly, friends or family decide to pop over for dinner. You’re short on time but still want to whip up a fantastic dessert that feels special and homemade. Sound familiar? We’ve all been there, scrambling for a quick yet impressive sweet treat!
If you’re in that exact situation (or simply craving an effortlessly delicious bake), this Blackberry Upside Down Cake with Almond Meal is your perfect solution! Upside-down cakes are celebrated for their enchanting presentation and surprisingly simple preparation. They always look far more complex than they actually are, making them ideal for impressing guests without the stress. Whether crafted with seasonal plums, crisp apples, juicy strawberries, or vibrant blood oranges, the upside-down cake concept is always a brilliant idea. But there’s something truly magical about the rich, slightly tart burst of blackberries paired with a tender, moist almond cake that makes this particular recipe stand out as a true summer favorite.
The beauty of this cake lies in its simplicity and the delightful contrast of textures and flavors. The bottom layer of caramelized blackberries becomes a glistening, jewel-toned topping once flipped, while the almond meal in the cake batter adds a delicate nuttiness and a wonderfully soft, moist crumb. It’s a cake that embodies the essence of a relaxed summer evening, easy to make but utterly unforgettable to taste. Get ready to add this amazing blackberry almond cake to your regular baking rotation!
Key Ingredients for this Delightful Blackberry Almond Cake
Crafting this luscious Upside Down Cake with Blackberries requires two main sets of ingredients: the vibrant berry base that forms the stunning top layer, and the rich, tender almond cake batter that bakes over it. Each component plays a crucial role in the cake’s overall flavor and texture.
For the Blackberry Layer:
- Blackberries: The star of the show! You can use either fresh or frozen blackberries, depending on availability and season. Fresh berries offer a bright, firm texture, while frozen ones are convenient year-round and thaw beautifully during baking.
- Brown Sugar: Adds a deep, caramel-like sweetness that complements the tartness of the blackberries, creating a rich, glossy sauce.
- Lemon Juice: A splash of lemon juice brightens the berry flavor and provides a lovely counterpoint to the sweetness.
- Cornstarch: This is a critical ingredient! Blackberries release a significant amount of moisture as they bake. Cornstarch acts as a thickener, preventing the fruit layer from becoming watery and ensuring you have a beautifully set, juicy topping instead of a soggy cake bottom. Without it, your cake might be less appealing.
By tossing the berries with brown sugar, lemon juice, and cornstarch, you’re not just flavoring them; you’re also creating a protective layer that ensures a perfect, non-soggy, and wonderfully saucy blackberry topping for your cake.
For the Almond Cake Batter:
- Brown Sugar: Provides moisture and a subtle caramel note to the cake, contributing to its tender crumb.
- Unsalted Butter: Make sure it’s very soft, at room temperature. This is essential for creaming properly with the sugar, incorporating air for a light and fluffy cake texture.
- Eggs: Large eggs, also at room temperature, are crucial for emulsifying the batter, adding richness, and providing structure.
- Vanilla Extract: A classic flavor enhancer that complements both the almond and blackberry notes beautifully.
- Plain Flour: The primary structural component of the cake.
- Almond Meal (Ground Almonds): This is what gives the cake its distinctive, delicate almond flavor and incredibly moist, tender crumb. It also makes the cake slightly denser and richer than a purely flour-based cake, adding a wonderful complexity.
- Baking Powder: The leavening agent that helps the cake rise, creating a light and airy texture.
- Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors in the cake.
- Full Cream Milk: Adds moisture and richness to the batter, ensuring a soft and tender cake.
- Optional: Lemon Zest: If you desire an extra layer of brightness and aroma, a teaspoon of fresh lemon zest can elevate the cake’s flavor profile even further, beautifully complementing the blackberries.
Step-by-Step Guide: Making Your Blackberry Almond Upside Down Cake
This recipe is designed for simplicity, breaking down the process into easy-to-follow steps. With a little preparation, you’ll have a stunning and delicious cake ready to impress!
1. Prepare Your Blackberries:
- First, preheat your oven to 180°C/350°F. This ensures the oven is at the correct temperature when your cake is ready to bake, leading to even cooking.
- Next, line your chosen baking pan (see “Baking the Cake” section for pan suggestions) with baking paper. This is a crucial step for easy release, especially with upside-down cakes.
- In a medium mixing bowl, combine your Blackberries (fresh or frozen), Brown Sugar, Lemon Juice, and Cornstarch. Gently toss them together until the berries are evenly coated. The cornstarch will absorb excess moisture from the berries during baking, creating a luscious, thick sauce instead of a watery mess. Set this mixture aside while you prepare the cake batter.
2. Prepare the Almond Cake Batter:
- In the bowl of your stand mixer (or using a hand mixer), cream together the very soft Unsalted Butter and Brown Sugar. Beat them on medium speed for about 5 minutes until the mixture is visibly very pale and fluffy. This creaming process incorporates air into the butter and sugar, which is key to achieving a light and tender cake crumb.
- Add the Eggs one at a time, mixing well after each addition. This ensures the eggs are fully incorporated and prevents the batter from curdling. Once all eggs are mixed in, stir in the Vanilla Extract and, if you’re using it, the optional Lemon Zest for an extra burst of fresh flavor.
- In a separate bowl, sift all the dry ingredients together: Plain Flour, Almond Meal, Baking Powder, and Salt. Sifting helps to remove any lumps and ensures these ingredients are evenly distributed, leading to a smoother batter and consistent rise.
- Now, it’s time to combine wet and dry. Add about half of the dry ingredients to the wet mixture in your stand mixer. Mix on low speed just until they are incorporated – do not overmix.
- Pour in the Full Cream Milk and mix briefly until combined. Then, add the remaining Dry Ingredients. Mix quickly and gently until just incorporated. Be careful not to overwork the batter at this stage, as overmixing can develop the gluten in the flour, resulting in a tough, dense cake. A few small lumps are perfectly fine.
3. Assemble and Bake the Cake:
- Carefully spread the prepared Blackberry Mixture (including any juices that have accumulated) evenly over the bottom of your lined baking pan. This will be the beautiful top layer of your upside-down cake.
- Next, gently spoon the Almond Cake Batter over the blackberries. Use an offset spatula or the back of a spoon to spread the batter evenly and carefully, ensuring you don’t disturb the fruit layer too much. The goal is to create a smooth, consistent layer on top.
- Transfer the pan to your preheated oven and bake for approximately 25 minutes. Baking time can vary slightly depending on your oven, so keep an eye on it. The cake is ready when a wooden skewer or toothpick inserted into the center (making sure it goes into the cake batter, not just the fruit layer) comes out clean. The cake should also be golden brown and pulling slightly away from the edges of the pan.
Tips for Perfect Baking and Flipping Your Upside Down Cake
Achieving that perfectly golden, fruit-topped finish on an upside-down cake is all about the right tools and a little bit of technique. Here’s what you need to know to make your Blackberry Almond Cake a showstopper.
For this recipe, I highly recommend using a Quiche Pan with a removable Bottom. This type of pan is similar to a tart pan but features higher sides, which is ideal for a cake that will rise a bit more than a tart. The higher sides prevent overflow and give your cake a beautiful, uniform shape. The removable bottom is an absolute game-changer for upside-down cakes, as it allows for incredibly easy removal and flawless flipping, ensuring the delicate fruit topping remains intact and beautiful.
While a removable bottom pan is immensely helpful, I’ve found an extra trick to guarantee a perfect flip every time: adding an additional layer of baking paper cut to the size of the pan’s bottom. This simple step creates an extra non-stick barrier, making it even easier to lift the cake away from the pan and preventing any sticky fruits from adhering. It’s an optional but highly recommended safeguard for peace of mind!
Note: If you don’t have a quiche pan, a standard 9-inch / 22 cm Round Springform Pan can also be used. While it might not offer the wavy edges of a quiche pan, its removable sides still make flipping an upside-down cake much simpler than a regular cake pan. Just make sure to properly grease and flour the sides, and line the bottom for best results.
Cooling is Key: After baking, resist the urge to flip the cake immediately. It’s crucial to let the cake cool in the pan for at least 15-20 minutes. During this time, the cake structure will set, and the warm fruit juices will slightly thicken and caramelize, preventing them from running everywhere when you invert it. Flipping too soon can cause the cake to break apart or the fruit layer to slide off. Once cooled slightly, place a flat serving plate over the top of the pan, and with a swift, confident motion, carefully flip the cake upside down. Gently lift the pan away, and marvel at your perfectly topped creation!
Serving Suggestions & Delightful Variations
This Blackberry Almond Upside Down Cake is absolutely divine on its own, but a few simple additions can elevate it to an even more luxurious dessert experience. Serve it slightly warm or at room temperature for the best flavor and texture.
- Classic Pairings: A scoop of creamy vanilla ice cream is a timeless choice, melting into the warm berry juices and cake. Alternatively, a dollop of freshly whipped cream or a spoonful of tangy crème fraîche provides a beautiful contrast to the cake’s sweetness.
- Seasonal Swaps: While blackberries are fantastic, this recipe is incredibly versatile. Feel free to experiment with other fruits like raspberries, blueberries, cherries, sliced plums, peaches, or even a mix of berries. Adjust the sugar slightly based on the sweetness of your chosen fruit.
- Nutty Notes: If you’re a fan of nuts, a sprinkle of toasted slivered almonds over the fruit layer before adding the batter can add extra crunch and enhance the almond flavor.
- A Citrus Twist: For an even brighter flavor, a little extra lemon zest grated directly into the batter or a squeeze of fresh lemon juice over the cooked fruit just before serving can awaken the palate.
Recipe FAQs
You absolutely can use frozen blackberries instead of fresh ones. I personally love using frozen berries in my cakes for two main reasons: they are typically more affordable than fresh fruit, and they are readily available all year round, allowing you to enjoy this delicious cake anytime!
If you opt for frozen blackberries, there’s no need to thaw them beforehand. Use them straight out of the freezer. They will naturally release some moisture as they bake, which is why the addition of cornstarch to thicken those juices is incredibly important to prevent a soggy cake and ensure a perfectly luscious fruit topping.
Since this recipe already incorporates almond meal, which is naturally gluten-free, it’s quite easy to adapt! You would need to replace the plain flour with a good quality 1:1 gluten-free all-purpose flour blend. Ensure your baking powder is also gluten-free. The almond meal contributes significantly to the texture, so the conversion is generally very successful, resulting in a wonderfully moist gluten-free blackberry almond cake.
Leftover Blackberry Upside Down Cake can be stored at room temperature, covered tightly, for up to 2 days. For longer storage, or if your kitchen is particularly warm, it’s best to keep it in an airtight container in the refrigerator for up to 4-5 days. Allow it to come to room temperature or gently warm a slice in the microwave before serving for the best experience.
While you can prepare some components in advance, it’s generally best to mix the cake batter just before baking. The leavening agents (baking powder) start to activate once wet ingredients are introduced, so for the best rise and texture, it’s ideal to get the batter into the oven soon after mixing. You can prepare the blackberry mixture a few hours ahead and keep it covered in the fridge, assembling the cake when ready to bake.
More Delicious Berry Dessert Recipes:
If you love the fruity goodness of this blackberry almond cake, you’ll surely enjoy these other berry-filled treats:
- Easy Cherry Clafoutis
- Strawberry Custard Tartlets
- Double Raspberry Mousse Cups
- Super Fluffy Blueberry Pancakes
- Easy Raspberry Coulis
- Mixed Berry Compote
- Lemon & Raspberry Muffins
- Chocolate and Raspberry Brownies
Recipe Card: Blackberry Upside Down Cake
Blackberry Upside-Down Cake
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Ingredients
Blackberry Layer
- 2 1/2 cup (350gr) Blackberries, fresh or frozen
- 2 tbsp. Brown Sugar
- 1 tbsp. Lemon Juice
- 1 tbsp. Cornstarch
Almond Cake Batter
- 1/4 cup (50gr) Brown Sugar
- 1/2 cup (120gr) Unsalted Butter, very soft
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup (150gr) Plain Flour
- 1 cup (100gr) Almond Meal
- 1 1/2 tsp. Baking Powder
- 1 pinch Salt
- 1/3 cup (90ml) Full Cream Milk
- 1 Lemon, Zested, optional, for extra brightness
Instructions
- Preheat your oven to 180°C / 350°F. Line your baking pan (*) with baking paper, ensuring it covers the bottom for easy release.
Prepare Blackberries
- In a large bowl, combine the Blackberries, Brown Sugar, Cornstarch, and Lemon Juice. Toss gently until the fruits are evenly coated. Set aside to allow juices to form.
Make Cake Batter
- Using a stand mixer (or hand mixer), cream the Brown Sugar and very soft Butter on medium speed for about 5 minutes, until the mixture is very pale and fluffy.
- Add the Eggs one at a time, mixing well after each egg. Stir in the Vanilla Extract and Lemon Zest (if using).
- 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 on low speed until just combined.
- Mix in the Milk, then add the remaining dry ingredients. Mix gently and quickly until just combined, being careful not to overwork the batter (2).
Assemble & Bake
- Place the Blackberry Mixture (including any accumulated juices) evenly at the bottom of your prepared baking pan.
- Carefully spoon the Cake Batter over the fruits. Use an offset spatula or the back of a spoon to gently and evenly spread the batter to cover the blackberries.
- Bake for about 25 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
- Leave the cake to cool in the pan for at least 15-20 minutes (3) to allow it to set. Then, place a serving plate over the top of the pan. Carefully holding both the plate and the pan, quickly flip it upside down to release the cake onto the plate. Gently remove the pan and baking paper. Serve warm or at room temperature.
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Notes
(*) For this recipe, I used a 9-inch / 22 cm Quiche or Tart Pan with a removable bottom. Alternatively, you can use a round Springform Pan of the same size.
- I lined my quiche pan with baking paper 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, ensuring a clean release.
- Stop mixing as soon as all the ingredients are combined to avoid overworking the batter. Overmixing develops gluten, which can lead to a tough, less tender cake. You can stop to scrape the edges of the bowl with a spatula if needed.
- It is very important to leave the cake to cool down a little bit (at least 15-20 minutes) before flipping it. If you flip it too soon, the cake will be too soft and might break, and the fruit topping might stick or slide off. If using a pan with a removable bottom, you can carefully push the cake out of the pan before the final flip onto your serving plate.