Step 1

Preheat your oven to 350°F and spray a 10-inch skillet with nonstick spray with flour.

Step 2

Beat the butter until creamy. Add the sugar and beat until fluffy. Add the eggs and almond extract and beat to combine. Gradually blend in 1/2 cup of the cake flour, the baking powder, and the salt, then stir in half of the buttermilk. Mix in another 1/2 cup of the flour and the remaining buttermilk, then blend in the remaining flour until just combined. Stir in the almonds by hand.

Step 3

Pour the melted butter into the skillet and stir in the brown sugar. Arrange the blackberries over the butter/brown sugar mixture and then pour the batter over the blackberries. Bake for 40 to 45 minutes or until the cake tests done with a toothpick.

Step 4

When the cake comes out off the oven, run a knife or thin spatula around the edges of the skillet to loosen the cake. Allow to cool in the skillet for 10 to 15 minutes. Run the knife around the edges again, lay a plate on top of the cake, and quickly invert. Allow to sit for a minute before carefully lifting off the skillet, replacing any berries that may have stuck to the pan. Allow the cake to cool completely before slicing and serving.