In other words Apple and Blackberry Upside Down Cake – I couldn’t find anything that I really fancied baking for the letter ‘W’. It’s also been ages and ages since I’ve been on here publishing anything. I have been baking, but probably not quite so much, but I’m getting back into baking again.
I found some ripe blackberries the other day, well my dog did – he has a nose for sniffing them out and if I’m not quick, he’ll get to them before me and gobble them all up.
So having picked a good few blackberries and also found a couple of Bramley apple windfalls, I thought what sort of cake can I make. It would have been easy to incorporate them in a cake, but for something different, I decided to make them into an Upside Down Cake.
I’ll admit to you I did have a little accident when making this as for some reason I decided to use a spring release tin, which wasn’t a good idea as there was rather a lot of juice from the apples and blackberries when I had cooked them down. I should have either used an ordinary ‘all in one’ tin or I should have strained some of the juice off! Instead I ended up with a kitchen that looked as though a murder had been committed in it – dark red juice running along the worktops, down the cupboards and onto the floor – I only turned my back on it for a few seconds. Anyway I managed to strain some of the juice off and kept it back to pour over the cake at the end.
- 200g Caster Sugar
- 120g Butter/Margarine
- 2 Large Eggs
- 200g Plain Flour
- 2 tsp Baking Powder
- 60ml Milk
- 1 tsp Vanilla Extract
‘Upside Down Fruit’
- 250g Blackberries
- 250g Bramley Apples (approx 3 apples) peeled and cubed
- 30g Light Brown Muscovado Sugar
- 30g Butter
- Preheat oven to 180C/Gas 4. Line the bottom of a 23cm tin
- Melt the sugar and butter (for the ‘Upside Down Fruit’) in a small pan. Stir until the sugar has dissolved. Add the blackberries and apples and mix to coat all the fruit in the liquid. Cook for about 5 minutes and then pour the mixture into the cake tin. If there is a lot of juice, strain some of this off and keep to pour over the cake later.
- Put the sugar and butter into a mixer and mix until light and fluffy.
- Add the eggs a little at a time and beat in well. You may need to add a tbsp of flour at this stage to stop the mixture from curdling.
- Mix the flour and baking powder together and add a third to the mixture. Mix this in and then add half the milk (add the vanilla extract to the milk). Mix the milk in. Repeat the process with the flour and milk and then finally with the third of flour that you have left.
- Spoon the mixture over the fruit in the tin and spread it out evenly.
- Place in the oven for approximately 35-40 minutes.
- Let the cake cool in the pan for approximately 30 minutes and then turn it out onto a plate. If you kept any of the juice back from the fruit, pour this over the top of the cake or alternatively warm it up and serve it with the cake.