Cinnamon Apple and Blackberry Upside-Down Buttermilk Cake

The best thing about living in Costa Rica is the abundance of fruit year-round. And in this zone, more so than in other parts of Costa Rica. Apples, peaches, plums, blackberries, avocados, tomatoes – you name it, they’re almost always available.

As I was out tromping around my property this morning, I came across a previously undiscovered blackberry bush, chock full of large, plump, juicy blackberries just waiting to be picked – screaming to be picked, in fact. And so I did. The thorns poked my hands and arms as I reached in deeper to get the hidden ones, and I came away with violet-stained fingers. But I didn’t mind. It was worth it.

On the way in I quickly grabbed a few ‘limón acidas‘ or limes to garnish a salad.

Earlier that morning I passed by my neighbors’ house who own Las Manzanas Cabins to purchase a bag of organic apples, some avocados, and some anonas all for only two dollars.

Upon returning home, it wasn’t too long before I was enjoying this cinnamon apple and blackberry upside down buttermilk cake.

Pure goodness with fresh, local ingredients.

Happy 2010 to you all! May many healthy meals come your way!

Cinnamon Apple and Blackberry Upside Down Cake

* 1 cup fresh blackberries
* 2-3 small apples, thinly sliced
* 1/2 cup sugar
* 1 1/2 tablespoons of sugar and cinnamon mixture
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 stick (1/4 cup) unsalted butter, softened
* 1 large egg
* 1 teaspoon vanilla
* 1/2 cup well-shaken buttermilk

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange blackberries and apples in 1 layer in cake pan. Sprinkle fruit with 1 1/2 tablespoons sugar/cinnamon mixture and shake pan to help distribute sugar.

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake warm and/or with ice cream.

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4 Comments on “Cinnamon Apple and Blackberry Upside-Down Buttermilk Cake”

  1. Lindsay Koth says:

    yuuuum! happy baking in the new place, in a new year 🙂

  2. Katie says:

    holy moley, this looks so ridiculously amazing. i had lunch just an hour ago but looking at these photos made my tummy rumble!!!

  3. marian says:

    Oh, I wish I had been there to taste this delicious feast!

  4. Katie says:

    Finally got to make this and just want to tell you that it was as delicious as it looks in your pictures! Keep the recipes coming, cuz I’m loving them!


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