A sweet and flavorful apple blackberry upside down cake with a jammy, brown sugar caramel fruit topping and moist and tender-crumbed cake below. Not overly sweet, this everyday cake is easily adaptable and takes advantage of just about any seasonal fruit or berry. Best served with a dusting of powdered sugar or whipped cream alongside morning coffee or an an afternoon cup of tea.
This vibrant apple blackberry upside down cake falls into the category of weekday cake, if there is such a thing (and there should be!).
An unfussy and adaptable cake, it’s quick to come together, tames a sweet tooth without being overly saccharine, and can be made with almost any seasonal fruit or berry.
…it’s also the kind of cake that provoked our toddler to scream “more cake! more cake!” with tears in his eyes, on repeat, for longer than I’d like to admit, after he’d finished his little piece.
With a jammy, brown sugar caramel, apple-blackberry topping and moist, vanilla and cinnamon-flecked tender-crumbed center, can we really blame him? Mom tested, Henry approved.
Making an upside down cake (with just about any fruit):
This apple blackberry version of upside down cake is perfect for these last days of summer, but this is also a great base recipe for any number of flavor combinations.
You can make this upside down cake with just about any fruit you’d make a pie with. Berries, stone fruit, apples or pears, or of course, go for classic pineapple.
Mix and match fruit zest, spices, and fresh herbs. Rosemary and orange zest with peaches. Vanilla and lemon with blueberries. Cinnamon and cardamom with rosy pears. So many options!
And bonus points for weekday baking – this cake boasts a simple, flexible ingredients list so you’re less likely to have to make an extra trip to the store. The lack of eggs also makes it pretty easy to go vegan. Simply swap out the milk and butter for dairy-free versions and you’re good to go.
How long do you wait to flip an upside down cake?
An upside down cake needs to be flipped over and removed from the pan fairly quickly after it comes out of the oven or the caramelized fruit topping will stick, making it almost impossible to do so in one piece.
I like to wait about 15 minutes, letting the cake cool and set a bit. Using a 9-inch round cake pan with removable bottom makes this task much easier (though a parchment paper round can also help if you don’t have one).
The cake will still be really hot and steamy at this point so be careful! Use oven mitts, and invert onto a slightly large plate or cake stand.
The fruit and caramel topping will sink, ever-so-slowly, into the rest of the cake, adding moisture and flavor, and making for an oh, so delicious cake that’s hard to put down. Just ask Henry. 😂Print