Sparkling Upside-Down Clementine and Blackberry Coffee Cake | PCC Natural Markets

Sparkling Upside-Down Clementine and Blackberry Coffee Cake

Serves: 6 to 8

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

This gorgeous and simple coffee cake is fragrant with winter citrus and glistening with blackberries. What an unexpected and delightful combination!



Preheat oven to 350° F.

In a 9-inch cake pan, lined with a circle of parchment, spread 4 tablespoons of butter thickly over the surface. Sprinkle with the brown sugar. Distribute the berries over the surface of the brown sugar mixture.

In a small pan, melt the remaining 8 tablespoons of butter. Remove from heat and stir in the 1/2 cup of Clementine juice, the zest, egg and vanilla extract. Beat well.

Mix the flour, baking powder, salt and granulated sugar in a bowl and add the butter-egg-citrus mixture. Beat until smooth. Pour the batter over the berries and bake for about 35 to 40 minutes, or until a toothpick comes out clean. Let the pan cool for 5 minutes then turn out onto a serving plate.

You may garnish it with slices of fresh Clementine and a sprinkling of powdered sugar if you so desire.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on January 1, 2011.

More about: blackberries, cakes, desserts, oranges


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This looks wonderful. I am going to try it out on my campus ministry group.

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