Cook the Book: Blackberry Upside-Down Cake

Cook the Book: Blackberry Upside-Down Cake
11 Ingredients
  • 2 1/2 cups (12 ounces) blackberries
  • 1/2 cup plus 1 1/2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1 large egg, left at room temperature for 30 minutes
  • 1 teaspoon vanilla extract
  • 1/2 cup well-shaken buttermilk
  • Accompaniment: vanilla ice cream
  • Special Equipment: an 8-by-2-inch round cake pan; parchment paper
Nutrition
266
13% daily value
6 servings
                                       
                                            vegetarian
     

Fat

14% 9

Saturated

26% 5

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

14% 42

Carbs (net)

- 39

Fiber

14% 4

Sugars

- 24

Sugars, added

- 20

Protein

9% 5

Cholesterol

17% 52

Sodium

11% 255

Calcium

5% 51

Magnesium

5% 19

Potassium

3% 160

Iron

8% 1

Zinc

6% 1

Phosphorus

10% 72

Vitamin A

10% 87

Vitamin C

13% 12

Thiamin (B1)

15% 0

Riboflavin (B2)

15% 0

Niacin (B3)

10% 2

Vitamin B6

4% 0

Folate equivalent (total)

20% 80

Folate (food)

- 25

Folic acid

- 32

Vitamin B12

6% 0

Vitamin D

2% 0

Vitamin E

7% 1

Vitamin K

10% 12
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