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Blackberry Upside-Down Cake Recipe | Cook the Book
Ingredients (11)
- 2 1/2 cups (12 ounces) blackberries
- 1/2 cup plus 1 1/2 tablespoons sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick (4 tablespoons) unsalted butter, softened
- 1 large egg, left at room temperature for 30 minutes
- 1 teaspoon vanilla extract
- 1/2 cup well-shaken buttermilk
- Accompaniment: vanilla ice cream
- Special Equipment: an 8-by-2-inch round cake pan; parchment paper
Directions
Learn how to make this recipe at Serious Eats