Back in August I wrote about a cake that came out just like the picture in the magazine (at least in the dough part), but I didn’t have a way to upload the images. I finally found them, so here’s the report. The original recipe is a Blackberry Buttermilk Cake from Bon Appetit. I followed it almost to a T, with the exception of the berries and the sugar quantities for the topping of the berries. I found that 1/4 cup was too much sugar, so I just eyeballed it, using less than 1/4, but certainly more than 1/8.
BLUEBERRY UPSIDE-DOWN CAKE
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
- 2 1/3 cups cake flour (sifted, then measured) plus more for pan
- 2 cups fresh blueberries
- about 1/4 cup sugar for coating the berries in the pan, PLUS
- 1 1/3 cups sugar for the batter
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons finely grated orange zest
- 1 cup buttermilk*
- Powdered sugar (for dusting the finished cake)
You will need a 9 or 10 inch springform pan for this recipe
- Preheat oven to 350°. Butter pan; line bottom with a round of parchment paper*. Butter parchment. Dust with flour; tap out excess.
- Arrange berries in a single layer in bottom of pan; sprinkle evenly with a little less than 1/4 cup sugar.
- Mix the flour, baking powder, salt, and baking soda into a medium bowl; using a sifter. Set aside.
- With an electric mixer, beat 3/4 cup butter and 1 1/3 cups sugar in a large bowl at medium-high speed until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and zest. Reduce speed to low and add the flour slowly, alternating with buttermilk, beginning and ending with flour mixture and beating just until blended. The batter will be thick. Pour batter over berries in pan; smooth top.
- Bake until cake is golden brown and/or a knife inserted in the center comes out clean, about 1 hour 25 minutes for a 9″ pan and about 1 hour for a 10″ pan.
- Let cool in pan for about 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment.
- Let it cool completely and then dust the top with powdered sugar. I find that dusting after complete cooling allows for the sugar to stand out. If you dust too soon, the powder sugar will melt and there won’t be any white effect on top of the berries.
If you don’t have buttermilk, use regular milk and add, per each cup of milk, one spoonful of vinegar and stir. You will get buttermilk.
As evidenced by my substitution, I’m pretty sure this recipe works well with pretty much any berry. Substitute away!
To get the parchment lining to fit the pan, cut a square of parchment , the size of the pan and fold in four. Take the bottom of the springform pan and place the folded parchment, with the folded corner in the center of the circle. This will leave you with part of the parchment flowing over bottom. Using a pen or pencil mark that edge, then cut it off with scissors. WHen you open the square, you will have a circle that perfectly fits the pan.