Tuesday, July 20, 2021

Blackberry-Raspberry Upside Down Cake ~ #TheCakeSliceBakers

Who doesn't like a vanilla cake with berries? This one can easily be adapted to feature your
favorite berries, is oh-so-easy to make, and a little whipped cream on the side makes it perfection.


The Cake Slice Bakers are baking their way through Little Everyday Cakes by Candace Floyd in 2021. We are now just over half-way through this book, which focuses on recipes for smaller cakes. All of the recipes in this book are super easy to make, the ingredients are easy to find in a regular supermarket, the recipes call for a 20cm (8-inch) cake pan or smaller, and since the cakes are typically smaller they are more likely to be eaten in one sitting therefore avoiding the dreaded waste of something delicious.





The Cake Slice Bakers are are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Blackberry-Almond Cake, Vanilla Sponge with Pineapple Filling and Caramel Frosting, and Fudge Cake with Cherries & Pecans. I chose the Blackberry-Almond Cake, and added raspberries.






Fitting right in with the theme of the book, this cake was super easy to make and the ingredients easily accessible.  Since I love raspberries I wanted to add them to the cake, so I just halved the amount of blackberries and subbed in the raspberries. My cake did take a little longer the bake - about 55 minutes -  and I just kept testing it every five minutes until the cake tester came out with no batter on it. This cake definitely proved to be popular with my family.  I mean who doesn't like a vanilla cake with berries?  A little whipped cream and the side and it was gone in no time. The only change I wish I could have made was to have placed the berries with the pointed end down, because the cake does look a little strange before you put the powdered sugar on top, but that it pretty much impossible. It does not affect the yumminess of the cake at all, it is just not quite the same aesthetic you would get with, say, a pineapple upside down cake because you can place that fruit flat.


Blackberry-Raspberry Upside Down Cake

Ingredients
  • 85g (3 oz) fresh blackberries
  • 85g (3 oz) fresh raspberries
  • 200g + 20g (1 cup + 1½ tablespoons) sugar, divided
  • 200g (1⅔ cups) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 60ml (¼ cup) whole milk, room temperature
  • 110g (½ cup) plain yogurt, room temperature
  • 125g (9 tablespoons) butter, softened
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 55g (½ cup) finely ground slivered almonds
  • powdered sugar to decorate
Preparation
  1. Preheat the oven to 180℃ (350℉).
  2. Spray a 20cm (8-inch) round cake pan with baking spray, line with parchment paper, and spray baking spray on the parchment paper.
  3. Add the berries in a small bowl, sprinkle with 20g (1½ tablespoons), and toss gently to coat the berries.
  4. Place the berries in a single layer in the cake pan.
  5. In a medium bowl add the flour, baking powder, baking soda, and salt and whisk to combine.
  6. In a small bowl add the milk and the yogurt and whisk to combine.
  7. Add the butter to the bowl of a stand mixer and beat until creamy,
  8. Add the remaining 200g (1 cup) of sugar and beat until light and fluffy, about 4-5 minutes.
  9. Add the eggs and egg yolk one at a time, beating well after each addition.
  10. Reduce the speed to low and add the flour mixture and the milk mixture a little at a time, beginning and ending with the flour mixture and beating until just combined.
  11. Add the vanilla and almond extracts and beat for 30 seconds.
  12. Add the almonds and beat just until combined.
  13. Using a large spoon, dollop the batter over the berries, taking care not to move them too much, then smooth the top.
  14. Bake the cake for 40-45 minutes, or until a cake tester inserted in the center comes out clean.
  15. Place the cake on a wire rack and let the cake cool for 15 minutes.
  16. Place a large plate over the cake and invert the pan to release the cake.
  17. Place the plate on a wire rack and allow the cake to cool completely.
  18. Just before serving, dust the top with powdered sugar.





Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.





It is a new year and a new book - Little Everyday Cakes - and our choices for July 2021 were ~ 



Blackberry-Almond Upside Down Cake

Vanilla Sponge with Pineapple Filling and Caramel Frosting

Fudge Cake with Cherries & Pecans





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