Blackberry Upside Down Cake

[nverland]

Blackberry Upside Down Cake
Prep: 15 mins Cook: 45 mins Additional: 30 mins Total: 1 hr 30 mins Servings: 10

Ingredients

Topping:
¼ cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
¾ cup white sugar

Cake:
1 cup white sugar
½ cup butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract

Directions

Step 1 - Preheat oven to 350 degrees F (175 degrees C).
Step 2 - Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
Step 3 - Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
Step 4 - Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
Step 5 - Pour batter over blackberry mixture in the 9-inch cake pan.
Step 6 - Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.