Blackberry Upside-Down Cake with Red Wine Caramel

Red wine-infused caramel and blackberries are baked into a fluffy brown sugar-laced cake.

Caramel:
3/4 cup fruity red wine, such as Grenache or Zinfandel
3/4 cup sugar
2 Tbs butter

Cake:
2 1/2 cups blackberries
1/2 cup sour cream
2 Tbs half & half
1 tsp vanilla extract
1 1/2 cups all purpose flour
2/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 sticks unsalted butter, softened
2 eggs, beaten
vanilla ice cream, for serving

View the full recipe at Borrowed Salt →