BLACKBERRY-ALMOND UPSIDE-DOWN CAKE
Makes 1 (9-inch) cake
A finishing touch of sugar-coated sliced almonds gives this sweet berry-topped cake a tempting crunch.
½ cup (113 grams) unsalted butter, softened
1 cup plus 2 tablespoons (224 grams) granulated sugar
3 large eggs (150 grams)
½ teaspoon (2 grams) almond extract
1½ cups (187 grams) cake flour
1 teaspoon (5 grams) baking powder
¼ teaspoon kosher salt
½ cup plus 2 tablespoons (150 grams) whole buttermilk
1⅓ cups (150 grams) sliced toasted almonds, divided
½ cup (113 grams) unsalted butter, melted and divided
1¼ cups (275 grams) firmly packed light brown sugar, divided
4 to 5 cups (680 to 850 grams) fresh blackberries
1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in ⅔ cup (75 grams) almonds.
