Gateau de Mure or Blackberry Upside Down Cake

I came across this recipe one night while shopping at, of all places, William Sonoma. ( What was I doing there? Go figure...lol) I actually bought this book, mistaking it for another French cookbook that I wanted which had a lovely steak recipe in it. Needless to say I should of bought that first book when I found it, because I have been unable to find it since. However, this cookbook "Savoring France" turned out to be a gem after all. I was heavily into making Tart Tatin at the time I stumbled upon this recipe, because I wanted to do a variation. I adore blackberries, I think they are my number one favorite fruit of all time! This comes out somewhere between a Tart Tatin and an upside down cake. But however you define it, one thing is for certain, it is melt in your mouth delicious, best served warm or at room temperature with a dollop of freshly made whipped cream!


Brennan, Georgeanne. "Gateau de Mure" Savoring France.
(California): Oxmoor House, 2006, pp. 217


Gateau de Mure

1/3 cup ( 3 oz/ 90 g) unsalted butter plus 1 tablespoon, melted and cooled

2 cups ( 1 pound/ 500 g) granulated sugar

1 pint (8 ounces/ 250 g) blackberries

4 eggs

1 cup (5 oz/155 g) all-purpose (plain) flour

1 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees F. (180 degrees Celsius). Put the 1/3 cup ( 3 oz/ 90g) butter in a 9- or 10 -inch ( 23- or 25-cm) round baking dish with 2 1/2 inch (6-cm) sides. Place in the oven to melt, about 5 minutes. Remove from the oven and add 1 cup ( 8 oz/ 250 g) o the sugar. Stir and return to the oven for 5 minutes, stirring once or twice, then remove from the oven. Spread berries in a single layer on the sugar.

Separate the eggs, putting the whites into a large bowl and the yolks into a smaller one. Whisk the 1 tablespoon melted butter into the yolks and set aside. In another bowl, sift together the flour, baking powder and salt. Set aside. With an electric beater set on medium speed or with a whisk, beat the egg whites just until they form firm peaks. do not over beat. Fold the remaining 1 cup ( 8 oz/ 250 g) sugar into the egg whites, about one-fourth at a time. Then fold in the egg yolk mixture about one-fourth at a time. Finally, fold in the flour mixture about 1/4 cup ( 1 1/2 oz / 45 g) at a time. Pour the batter over the berries and spread to cover evenly.

Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let stand for at least 10 minutes before unmolding, then slide a knife along the inside edge of the dish. Invert a large plate over the top. Holding the plate and dish firmly together, turn them over and lift off the dish. Serve the cake warm, cut into wedges.