Description
When berries are in season and you’ve got more than you know what to do with, this moist and flavorful upside-down cake is the perfect way to showcase them. Sweet, juicy, and beautifully rustic — it’s a showstopper that’s surprisingly simple.
Ingredients
Scale
- 2 tablespoons of butter
- ⅓ cup light brown sugar, packed
- 2 cups raspberries (fresh)
- 1 cup blackberries
- 1⅓ cups all-purpose flour
- 2 teaspoons baking powder
- ⅔ cup granulated sugar
- ¼ cup butter, softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- ⅔ cup milk
Instructions
- Step 1: Set your oven to 350°F and lightly grease a 9-inch round baking pan. You can also line the bottom with parchment paper to make flipping easier later.
- Step 2: In a small bowl, stir together the melted butter and brown sugar. Spread this sweet mixture over the bottom of the cake pan, smoothing it out evenly.
- Step 3: Scatter the raspberries and blackberries over the butter-sugar layer. Set aside.
- Step 4: In a separate bowl, whisk together the flour and baking powder.
- Step 5: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add in the egg, vanilla, and lemon zest, mixing until smooth.
- Step 6: Gradually mix in the dry ingredients, alternating with the milk. Stir just until everything is incorporated — don’t over-mix.
- Step 7: Carefully pour the cake batter over the berry layer, spreading it to the edges.
- Step 8: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9: Let the cake cool in the pan for 5 minutes, then place a plate over the top and flip it over to release the cake. Tap the bottom gently if needed. Serve it warm or let it cool completely. Dust with powdered sugar before serving, if you’d like.
Notes
Tips & Variations
- For easy removal, use a parchment circle on the bottom of the pan before adding the brown sugar mixture.
- This cake also works beautifully in a cast iron skillet or bundt pan.
- Add a dash of cinnamon to the butter and brown sugar mix for a cozy flavor twist.
- Be gentle with the batter — over-mixing will make the cake dense or chewy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
Nutrition
- Calories: 197kcal
- Sugar: 23g
- Sodium: 34mg
- Fat: 4g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 24mg