Upside-Down Berry Cake Recipe
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Nothing beats the smell of a homemade cake baking in the oven, especially one with a glossy, jammy topping that’s as pretty as it is delicious. This Upside-Down Cake with Homemade Blackberry Jam is my go-to for special family dinners, impromptu coffee catch-ups, or even just because. It’s a twist on the classic pineapple version we all grew up with but elevated with the rich, tart sweetness of blackberries. Trust me, once you make this, it’ll be hard to go back to the canned fruit versions!
Why You’ll Love This Recipe
What makes this cake a showstopper isn’t just its flavor (although, wow—it’s incredible). It’s how the cake flips, revealing a stunning blackberry-glazed top that looks like something out of a bakery window. Bonus? It’s made with pantry staples and a jar of your homemade blackberry jam. And if you don’t have homemade jam yet, don’t worry—I’ll share tips for a quick jam below.
Tips for the Perfect Upside-Down Cake
- Use a Lightly Greased Pan: Too much grease can cause the jam to slide off when you flip the cake. A light layer of butter or baking spray works best.
- Room-Temperature Ingredients: Let your eggs and butter come to room temp before starting. This ensures a smoother batter and better texture.
- Layer Evenly: Spread the jam in a thin, even layer at the bottom of your pan for consistent sweetness in every bite.
- Don’t Rush the Flip: Let the cake rest for 10 minutes after baking. This allows the jam to set slightly and avoids a sticky mess.
Upside-Down Cake with Homemade Blackberry Jam Recipe
Ingredients
For the Jam Topping:
- 1 cup homemade blackberry jam (store-bought works too)
- 1–2 tbsp unsalted butter (optional, for extra gloss)
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
- Prepare the Jam Layer: Spread the blackberry jam evenly across the bottom of the pan. If desired, dot with small chunks of butter for extra shine.
- Make the Batter: In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry mix.
- Bake: Pour the batter over the jam layer and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Flip: Let the cake cool in the pan for 10 minutes. Run a knife along the edges, place a serving plate over the pan, and flip it carefully. Gently lift the pan to reveal the jammy top!
- Serve: Slice and serve warm, maybe with a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling indulgent.
Common Questions About This Recipe
Q: Can I use store-bought blackberry jam?
Absolutely! While homemade jam adds a special touch, any high-quality store-bought jam will work beautifully.
Q: What if I don’t have buttermilk?
No problem! Make your own by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: Can I make this ahead of time?
Yes! This cake tastes even better the next day as the flavors meld. Store it in an airtight container at room temperature for up to two days or in the fridge for up to five.
Q: Can I use other types of jam?
Of course! Raspberry, apricot, or even mixed berry jams are great alternatives. The method stays the same.
Final Thoughts
This Upside-Down Cake with Homemade Blackberry Jam is proof that you don’t need fancy ingredients to create something unforgettable. It’s simple enough for everyday baking yet elegant enough for a celebration. Plus, that moment when you flip the cake and see the glossy, blackberry-studded surface? Pure magic!
If you try this recipe, I’d love to hear how it turned out for you! Drop a comment below or share your pics on social media and tag me. 🍰
Happy baking,
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