Chosen Bites: Blackberry upside cake

Chef Laura Frankel introduces a modern version of the classic upside-down cake which tastes and looks amazing with fresh summer berries.

By LAURA FRANKEL
blackberries 311 (photo credit: Courtesy)
blackberries 311
(photo credit: Courtesy)
I like dessert all year round but do not always want a heavy rich cake in the summer.
I prowl the Farmer’s market scouting out the plumpest and freshest berries. The cake is brightly colored and flavored with dark, rich cabernet scented berries, lemon and tart buttermilk and sour cream. Do not even think of trying to make this parve. It simply will not taste the same or have the delicate texture.
Blackberry Upside Cake
2.5 cups fresh blackberries½ cup plus 1 ½ tablespoons sugar1 cup flour½ teaspoon baking sodaPinch of salt¼ cup unsalted butter1 egg at room temperature2 teaspoons vanilla extract¼ cup sour cream¼ cup buttermilk2 tablespoons lemon zest
Preheat oven to 400
Line a spring form pan with parchment paper and butter and flour the parchment and sides of the pan.
Arrange the berries in the pan and lightly sprinkle with 1 ½ tablespoons sugar.
Whisk together the flour, baking soda and salt in a bowl and set aside.
Beat the butter until it is light and fluffy. Add the sugar and cream together until the mixture resembles whipped cream. Add the egg, lemon zest, sour cream and buttermilk.
Fold in the dry ingredients and spoon the batter over the blackberries.
Bake in the preheated oven for 30 minutes or until a toothpick inserted comes out clean.
Cool the cake on a rack for 15 minutes. Run a knife around the edge of the cake. Remove the ring from the pan. Peel off the parchment, invert the cake on to a plate and serve with freshly whipped cream.