Recipe Details
Ingredients
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¼cupbrown sugar
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2tablespoonsbutter
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2cupsfresh blackberries
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¾cupwhite sugar
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1cupwhite sugar
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½cupbutter, softened
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2largeeggs
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1 ½cupsall-purpose flour
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2teaspoonsbaking powder
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½teaspoonsalt
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¼cupmilk
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1teaspoonvanilla extract
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
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Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
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Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
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Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
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Pour batter over blackberry mixture in the 9-inch cake pan. Place cake on prepared baking sheet in case of spillage as it bakes.
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Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.
Cook’s Note
Instead of heating the brown sugar, butter, and blackberries in a saucepan, I heat them directly in the cake pan on the stove.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories351 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 8g |
39% |
Cholesterol 68mg |
23% |
Sodium 314mg |
14% |
Total Carbohydrate 56g |
20% |
Dietary Fiber 2g |
7% |
Total Sugars 40g |
|
Protein 4g |
8% |
Vitamin C 6mg |
7% |
Calcium 85mg |
7% |
Iron 1mg |
8% |
Potassium 99mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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