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Picture of Cook the Book: Blackberry Upside-Down Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1601 kcal 80 %
  • Fat 55 g 85 %
  • Saturated 31 g 156 %
  • Carbs 254 g 85 %
  • Fiber 21 g 86 %
  • Protein 28 g 57 %
  • Cholesterol 313 mg 104 %
  • Sodium 1478 mg 62 %
  • Calcium 303 mg 30 %
  • Magnesium 117 mg 28 %
  • Potassium 961 mg 20 %
  • Iron 9 mg 50 %
  • Zinc 4 mg 36 %
  • Phosphorus 432 mg 62 %
  • Vitamin A 523 µg 58 %
  • Vitamin C 73 mg 81 %
  • Thiamin (B1) 1 mg 93 %
  • Riboflavin (B2) 1 mg 90 %
  • Niacin (B3) 10 mg 61 %
  • Vitamin B6 0 mg 22 %
  • Folate equivalent (total) 480 µg 120 %
  • Vitamin B12 1 µg 34 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 6 mg 41 %
  • Vitamin K 72 µg 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook the Book: Blackberry Upside-Down Cake

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

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