Pick Your Own Berry Upside Down Cake
Indulge in the delightful flavors of summer with this customizable 'Pick Your Own Berry Upside Down Cake,' a dessert that’s as versatile as it is delicious. Featuring a layer of caramelized mixed berries—think juicy blueberries, raspberries, blackberries, or strawberries—topped with a golden, buttery vanilla cake, this treat is perfect for showcasing your favorite seasonal fruits. With a prep time of only 20 minutes, this easy upside-down cake combines the richness of brown sugar and butter with the fluffiness of a perfectly balanced batter. Ideal for gatherings or casual weeknight desserts, serve it warm with a dollop of whipped cream or a creamy scoop of vanilla ice cream. Whether you’re using fresh-picked berries or a mix from your market haul, this recipe is guaranteed to impress with its vibrant flavors and stunning presentation.
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Ingredients
- 300 grams Fresh mixed berries (e.g., blueberries, raspberries, blackberries, or strawberries)
- 50 grams Unsalted butter (for the topping)
- 75 grams Brown sugar
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter (for the batter)
- 150 grams Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Milk
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
Step 2
In a small saucepan, melt 50 grams of unsalted butter over low heat. Stir in the brown sugar and cook until the sugar is dissolved and the mixture is smooth, about 2-3 minutes. Pour this mixture evenly into the prepared cake pan.
Step 3
Arrange the mixed berries over the butter-sugar mixture in an even layer. Set aside while you prepare the cake batter.
Step 4
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 5
In a large mixing bowl, cream 115 grams of unsalted butter with the granulated sugar until light and fluffy, about 2-3 minutes. Use a hand or stand mixer for best results.
Step 6
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 7
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Step 8
Pour the batter over the berry layer in the prepared pan and spread evenly.
Step 9
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10
Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Remove the parchment paper and allow to cool slightly before serving.
Step 11
Serve warm or at room temperature. Optionally, add a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
Nutrition Facts
| Serving size | (1134.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3185.8 |
| Total Fat 149.4g | 0% |
| Saturated Fat 90.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 741.1mg | 0% |
| Sodium 2312.4mg | 0% |
| Total Carbohydrate 430.2g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 259.8g | |
| Protein 40.8g | 0% |
| Vitamin D 237.6IU | 0% |
| Calcium 405.7mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1061.5mg | 0% |
Source of Calories