Trial Recipes

Apple Blackberry Upside Down Cake

Name: Apple Blackberry Upside Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 9 servings
Cuisine: Cake
Ingredients: 3 Tbsp unsalted butter, at room-temperature; 3 Tbsp light brown sugar, packed; 1 medium apple, peeled and thinly sliced ¹; 1 cup blackberries, fresh or frozen ²; 4 Tbsp unsalted butter, melted and cooled; 1-1/2 cups all-purpose flour, spooned and leveled; 2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp Kosher salt, such as Diamond Crystal; 1/2 tsp ground cinnamon; 1/4 cup granulated sugar; 2 Tbsp light brown sugar, packed; 1/4 cup unsweetened applesauce; 3/4 cup whole milk, at room-temperature; 1 Tbsp fresh lemon juice; 1 tsp pure vanilla extract; optional: 1 tsp lemon zest

Cake

Dessert

9 servings

servings

20 minutes

active time

1 hour

total time

Start Cooking

Ingredients

3 Tbsp unsalted butter, at room-temperature

3 Tbsp light brown sugar, packed

1 medium apple, peeled and thinly sliced ¹

1 cup blackberries, fresh or frozen ²

4 Tbsp unsalted butter, melted and cooled

1-1/2 cups all-purpose flour, spooned and leveled

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp Kosher salt, such as Diamond Crystal

1/2 tsp ground cinnamon

1/4 cup granulated sugar

2 Tbsp light brown sugar, packed

1/4 cup unsweetened applesauce

3/4 cup whole milk, at room-temperature

1 Tbsp fresh lemon juice

1 tsp pure vanilla extract

optional: 1 tsp lemon zest

Directions

Preheat the oven to 350°F
Grease a 9-inch round cake pan (with at least 2-inch-tall sides) generously with butter, being especially generous with the base of the pan. Set aside.
Prep the topping
Sprinkle the brown sugar evenly over the base of the pan, then arrange the fruit on top in a tight, even layer.
Make the cake batter
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.
In another mixing bowl, whisk together the sugars, melted butter, applesauce, milk, lemon juice and zest (if using), and vanilla until smooth.
Use a spatula to gently fold the flour mixture into the wet ingredients until just mixed. Scrape the sides of the bowl to make sure the batter is evenly combined, but be careful not to overmix.
Use a large cookie scoop to add the batter over the fruit topping, being careful not to disturb the fruit. Use a butter knife or offset spatula to gently spread the top into an even layer. It will be very thick.
Bake for 35-40 minutes
, until a toothpick inserted into the cake comes out clean (or with a few moist crumbs).
Remove the cake from the oven and let cool in the pan on a wire baking rack for about 15 minutes. Place a large baking rack or cake plate over the top of the pan and turn it upside down to invert the cake. Let cool completely before slicing. Serve with a dusting of confectioners sugar or fresh whipped cream. Enjoy!!