Bumbleberry Buttermilk Upside-Down Cake

Name: Bumbleberry Buttermilk Upside-Down Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 170 g Unsalted Butter (cubed, at room temperature and divided); 1 tbsp Lemon juice; 300 g Caster Sugar; 1 tsp kosher Salt (divided); 300 g mixed fresh Berries (such as blueberries , raspberries , and blackberries – blackberries halved if large); 4 tsp Lemon zest (divided); 2 large Eggs; 1.5 tsp Vanilla Extract; 165 g Plain Flour; 1.5 tsp Baking Powder; 0.5 tsp Baking Soda; 120 ml Buttermilk; Icing Sugar, for dusting; Whipped cream or vanilla Ice Cream, for serving (optional)

Gail Simmons

Gail Simmonsʼ Bumbleberry Buttermilk Upside-Down Cake recipe tastes incredible. See ingredients & method below.

This nostalgic mixed berry upside-down cake takes advantage of my favourite summer berries, but is just as good with peaches or apricots, or can be made with apples, pears or bananas all year round.

In Canada, where I grew up, “bumbleberry” refers to a mix of berries — usually blueberries, raspberries, and blackberries. Here, I layer the fruit in a wide
skillet over a thin layer of sugar that caramelizes while the cake bakes. The tender, lemony buttermilk cake is the perfect canvas for the berries and totally
irresistible. ... More

Pairs with

Pinot Noir

Tempranillo

CW0302_Bumbleberry Buttermilk Upside-Down Cake_Gail Simmons_MASTER_V1.mp4

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Cooking time

1h 15m

Serves

Difficulty

Medium

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Ingredients

170 g Unsalted Butter (cubed, at room temperature and divided)

1 tbsp Lemon juice

300 g Caster Sugar

1 tsp kosher Salt (divided)

300 g mixed fresh Berries (such as blueberries, raspberries, and blackberries – blackberries halved if large)

4 tsp Lemon zest (divided)

2 large Eggs

1.5 tsp Vanilla Extract

165 g Plain Flour

1.5 tsp Baking Powder

0.5 tsp Baking Soda

120 ml Buttermilk

Icing Sugar, for dusting

Whipped cream or vanilla Ice Cream, for serving (optional)

Method

Preheat oven to 160ºC fan-forced (180ºC conventional). Grease and line a 22cm cake pan with baking paper.

Melt 85g butter in a pan over medium. Stir in 1 Tbsp lemon juice, 100 g sugar, and ½ tsp salt; cook, stirring, until mixture is bubbly and sugar is mostly dissolved, about 2 minutes. Remove from heat.

Toss berries and 2 tsp lemon zest in a medium bowl until combined. Arrange berries evenly over sugar mixture in the lined pan. (If using halved large blackberries, place cut sides up.) Set aside.

Place the remaining 85 g butter and remaining 200 g sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the mixture is light and fluffy, about 3 to 5 minutes. Reduce speed to medium. Add 2 eggs, one at a time, beating well after each addition. Beat in 1½ tsp vanilla extract and remaining 2 tsp of lemon zest.

Whisk together 165 g plain flour, 1½ tsp baking powder, ½ tsp baking soda, and remaining ½ teaspoon salt in a medium bowl. Add flour mixture one-third at a time to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just combined after each addition.

Spoon batter over berry mixture in the cake pan, and spread gently over berries.

Place the cake on a baking tray. Bake in the preheated oven until the cake is lightly browned and a wooden pick inserted in the centre of the cake comes out clean, 40 to 45 minutes.

Remove from oven, and let cool for 30 minutes.

Run a butter knife around the edge of the cake then invert onto a plate.

Serve cake lightly dusted with powdered sugar and, if desired, with whipped cream or ice cream on the side and some extra berries if you like.

...And that's it, enjoy!