Berry Upside-Down Cake
This fresh, delicious, homemade berry upside-down cake is the perfect dessert to make any time you have an abundance of fresh fruit.
Servings: 10
Calories: 197kcal
Ingredients
- 2 tablespoons butter,
- ⅓ cup light brown sugar, firmly packed
- 2 cups fresh raspberries
- 1 cup blackberries
- 1⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ⅔ cup sugar
- ¼ cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon peel, grated
- ⅔ cup milk
Instructions
- Preheat the oven to 350°F. Coat a 9-inch round cake pan with non-stick cooking spray. Melt 2 tablespoons butter and combine with brown sugar in a small bowl.
- Crumble the mixture over the bottom of the prepared pan and pat it into an even layer. Evenly top with berries; set aside.
- Combine flour with baking powder in a medium bowl; set aside. Beat sugar with remaining butter in a large bowl with an electric mixer until creamy. Beat in the egg, vanilla extract, and lemon peel. Alternately beat in flour mixture and milk until blended. Pour over berries.
- Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Cool for 5 minutes on a wire rack; invert onto a serving plate. Serve warm or at room temperature and dust with confectioner's sugar if desired.
Video
Notes
- You can also use parchment paper to help prevent the cake from sticking when it comes time to flip it over. You can buy pre-cut parchment paper rounds to make lining the pan even easier.
- You could also bake your cake in a cast iron skillet or a bundt cake pan.
- You can add ½ teaspoon of ground cinnamon to the butter/brown sugar mixture for some added flavor.
- Don’t over-mix the batter, or your cake will be tough and rubbery.
Nutrition
Calories: 197kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 34mg | Potassium: 200mg | Fiber: 3g | Sugar: 23g | Vitamin A: 159IU | Vitamin C: 10mg | Calcium: 77mg | Iron: 1mg