Blackberry Cake (EASY Upside-Down Skillet Cake) Recipe
This easy Blackberry Upside-Down Skillet Cake is a delightful dessert combining juicy fresh blackberries with a tender almond-flavored cake base baked to golden perfection. The cake employs a simple one-bowl batter mixed with buttermilk and sliced almonds for a nutty texture. After baking in a skillet lined with a buttery brown sugar topping, the cake is inverted to showcase a beautifully caramelized fruit topping. Perfect for an effortless, crowd-pleasing treat, this fresh and fruity cake pairs well with tea or dessert wine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Batter Ingredients
- ¼ cup butter, at room temperature
- 1 cup + 2 tablespoons sugar
- 3 eggs, at room temperature
- ½ teaspoon almond extract
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup + 2 tablespoons buttermilk
- ⅔ cup sliced almonds
Topping Ingredients
- ¼ cup butter, melted
- ⅓ cup light brown sugar
- 1 pint fresh blackberries
Instructions
- Prepare Skillet: Preheat the oven to 350°F (175°C). Spray the sides of a 10-inch oven-safe skillet generously with nonstick spray and dust with flour to prevent sticking or alternatively grease and flour the skillet thoroughly.
- Make Batter Base: In a mixing bowl, beat ¼ cup softened butter until creamy. Gradually add 1 cup plus 2 tablespoons of sugar and beat until the mixture is fluffy and light in color. Add the 3 eggs and ½ teaspoon almond extract and continue beating until fully combined.
- Combine Dry and Wet Ingredients: Gradually blend in ½ cup of cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Stir in half of the buttermilk (from the ½ cup + 2 tablespoons). Continue by mixing in another ½ cup of cake flour and the remaining buttermilk. Finally, fold in the remaining flour until the batter is just combined without overmixing.
- Add Almonds: Gently stir ⅔ cup sliced almonds into the batter by hand to evenly distribute.
- Prepare Skillet Base: Pour the ¼ cup melted butter into the prepared skillet. Sprinkle ⅓ cup light brown sugar over the butter and stir gently to coat the bottom evenly, creating the caramelized base for the cake.
- Arrange Blackberries and Add Batter: Evenly arrange 1 pint of fresh blackberries over the butter and brown sugar mixture in the skillet. Pour the prepared cake batter carefully over the blackberries, smoothing out the top evenly with a spatula.
- Bake: Place the skillet in the preheated oven and bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Invert: Remove the skillet from the oven. Run a knife or thin spatula around the edges to loosen the cake. Allow it to cool in the skillet for 10 to 15 minutes. Run the knife around the edges again, place a serving plate on top of the skillet, and carefully invert the cake onto the plate. Allow the cake to sit for 1 minute, then carefully lift off the skillet. Replace any blackberries that stuck to the pan back onto the cake surface.
- Serve: Let the cake cool completely before slicing and serving to allow the flavors to set and the caramel to thicken slightly.
Notes
- If almond extract is not preferred, substitute with 1 teaspoon vanilla extract for a balanced flavor.
- To make homemade cake flour: measure 1 ½ cups all-purpose flour, remove 3 tablespoons, then mix in 3 tablespoons cornstarch; whisk well before use.
- To make homemade buttermilk: mix ⅔ cup milk with 2 teaspoons lemon juice or white vinegar and let sit for 10 minutes to thicken.
- You can toast the sliced almonds before adding by baking them at 350°F for 4 to 7 minutes until fragrant and golden for added nuttiness.
- If a skillet is unavailable, substitute with a 10-inch round cake pan, adjusting greasing accordingly.
