Blackberry-Almond Upside Down Cake #TheCakeSliceBakers

 

Here we are the July 2021 edition of the Cake Slice Bakers. For 2021; we are baking from Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd.* I can't believe that we're already halfway through the year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time.

In this group, we are given a selection of three cake recipes. 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 links 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. Our choices for July 2021 were ~ 

Blackberry-Almond Upside Down Cake

• All That's Left Are The Crumbs
• Culinary Adventures with Camilla
• Camille Cooks
• A Little Bit of All Right
• Sweet Sensations

Vanilla Sponge with Pineapple Filling and Caramel Frosting

• My Recipe Reviews

Fudge Cake with Cherries & Pecans

• Making Miracles
• A Day in the Life on the Farm
• Karen's Kitchen Stories

Ingredients makes two 6" cakes

very slightly adapted from Floyd's cookbook

• 10 ounces fresh blackberries plus more for garnishing (optional)
• 2-1/3 cup flour
• 2/3 cup ground almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 Tablespoons butter, softened plus more for buttering the pans
• 1 cup organic granulated sugar
• 3 eggs + 2 egg yolks (reserve the white for a different purpose)
• 1/3 cup buttermilk (whole milk is fine, too, I just used what I had)
• 3/4 cup plain yogurt
• 1-1/2 teaspoon pure vanilla paste or extract
• 1/2 teaspoon pure almond extract
• organic powdered sugar for serving
• Also needed: two six-inch cake pans, parchment paper

Procedure

Preheat oven to 350 degrees Fahrenheit. Butter and line two six-inch cake pan with parchment paper. Divide the berries in half and arrange them in a single layer on the bottom of the pans. Set aside.

In a medium mixing bowl, whisk together the flour, almond flour, baking powder, and baking soda until well-combined.

In a large mixing bowl, place the butter and sugar and beat until lightened and fluffy, approximately 3 to 4 minutes. Beat in the eggs and egg yolks until well-mixed. Whisk in the buttermilk, yogurt, vanilla paste or extract, and almond extract. Once well-combined, divide the batter in half, pouring the batter over the berries. Try not to move the berries too much. Smooth the top of the batter with a spatula.

Place the cake in the oven and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove pans from the oven and let cook on a wire rack for 10 to 15 minutes. Invert cake onto wire rack and let cool completely.

Before serving, dust with powdered sugar. Garnish with more blackberries, if desired. Slice into wedges and serve immediately.

That's a wrap for July's The Cake Slice Bakers event. We'll be back next month with three more cakes for your to try!

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.