This delightful upside-down cake showcases the simple beauty of ripe blackberries (or olallieberries) baked into a golden, airy sponge cake. The berries caramelize in buttery sugar as the cake bakes, creating a glossy, jewel-toned topping that bursts with flavor. Light yet indulgent, this cake is perfect for summer gatherings, afternoon tea, or as a showstopping dessert served warm with a dollop of whipped cream. A true festival favorite — rustic, nostalgic, and absolutely delicious.
INGREDIENTS:
1/2 cup butter
2 cups sugar
2 cups blackberries or olallieberries
4 eggs, separated
1 tablespoon melted butter, cooled
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
METHOD:
Preheat oven to 350°F.
Place the butter in a 9- or 10-inch round baking pan (at least 2 1/2 inches deep). Place in the oven just until the butter melts. Remove from the oven, stir in 1 cup of the sugar, and return to bake for 5 minutes, stirring once or twice until bubbly and slightly caramelized. Remove from oven and spread the blackberries evenly in a single layer over the sugar mixture.
In a small bowl, beat the egg yolks with 1 tablespoon melted butter; set aside. In another bowl, sift together the flour, baking powder, and salt.
In a large mixing bowl, beat the egg whites until firm peaks form (but not dry). Gradually fold in the remaining 1 cup sugar, 1/4 cup at a time, using a spatula to keep the mixture light and airy.
Gently fold the yolk mixture into the whipped egg whites, followed by the flour mixture, mixing just until incorporated. Pour the batter over the blackberries and spread evenly with a spatula.
Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and let cool in the pan for at least 10 minutes.
Run a knife around the edges of the pan. Place a large plate over the top, hold both tightly, and carefully invert while still warm (use oven mitts). Lift the pan away to reveal the glossy berry topping.
Serve warm or at room temperature, plain or with whipped cream.
SOURCE: Third Place Winner, Chaise Lathrop, Berry Festival 2007
