Thursday, October 21, 2010

Recipe Thursday #26: Blackberry Apple Upside Down Cake

I saw this recipe in the September issue of Southern Living and I knew I had to try it! I just had to wait for the weather to be correct. There's something about 100+ temperatures that makes fall/winter desserts seem totally out of place. I finally made this today (it came out of the over about an hour ago) and I already took a fork to it! It is soooo good! We are having this for dessert tonight with some vanilla ice cream. Yum!!

*As usual, I've made some modifications to the original recipe

Before spooning in the batter

All done!

Blackberry Apple Upside Down Cake


  • 1/4 cup butter, melted
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup honey
  • 2 large Granny Smith apples, peeled and cut into 1/4 inch thick slices
  • 1 cup fresh or frozen blackberries
  • 1/2 cup butter, softened
  • 1 cup organic sugar
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 cup milk
  • 1 tsp. vanilla extract


  1. Preheat oven to 350 degrees
  2. Lightly grease 9 inch round cake pan (make sure sides are at least 2 inches high)
  3. Pour melted butter into prepared pan
  4. Sprinkle brown sugar evenly over butter
  5. Pour honey over sugar/butter mixture
  6. Add apple slices, arranging them in a circle around pan with each slice overlapping the previous
  7. Add blackberries
  8. In medium mixing bowl, beat softened butter with sugar over medium speed until creamy
  9. Add eggs, one at a time, blending well after each
  10. In separate bowl, stir together all purpose flour, wheat flour, and baking powder
  11. While beating at low speed, add half of flour mixture to batter, then all of the milk, then the other half of the flour mixture
  12. Add vanilla and continue to beat over low speed until well-combined
  13. Spoon batter over apples and blackberries and smooth out
  14. Bake 45 minutes or until it passes the toothpick test
  15. Cool in pan on wire rack for about 10 minutes
  16. Run a knife around the edges to loosen, then invert cake onto plate, spoon remaining topping over cake, and serve

No comments:

Post a Comment

Share This

Related Posts with Thumbnails