Berry Upside Down Cake
This fresh, delicious, homemade berry upside down cake is the perfect way to say I love you!
- 2 Tbsp. PLUS ¼ cup Brummel&Brown Organic Buttery Spread
- 1/3 cup firmly packed light brown sugar
- 2 cups fresh raspberries
- 1 cup blackberries
- 1 1/3 cups all-purpose flour
- 2 tsp. baking powder
- 2/3 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. grated lemon peel
- 2/3 cup milk
Preheat oven to 350°. Coat 9-inch round cake pan with non-stick cooking spray. Melt 2 Tbsp. Brummel & BrownTM Organic Buttery Spread and combine with brown sugar in small bowl.
Crumble mixture over bottom of prepared pan and pat into an even layer. Evenly top with berries; set aside.
Combine flour with baking powder in medium bowl; set aside. Beat sugar with remaining Spread in large bowl with electric mixer until creamy. Beat in egg, vanilla extract, and lemon peel. Alternately beat in flour mixture and milk until blended. Pour over berries.
Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; invert onto serving plate. Serve warm or at room temperature and dust with confectioners’ sugar if desired.
Calories: 199kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 45mg | Potassium: 214mg | Fiber: 3g | Sugar: 23g | Vitamin A: 195IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 1mg