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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Recipe Information
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
Instructions
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.
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.
Arrange the mixed berries over the butter-sugar mixture in an even layer. Set aside while you prepare the cake batter.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
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.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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.
Pour the batter over the berry layer in the prepared pan and spread evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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.
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
Calories |
3186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 430.2 g | 156% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 259.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 406 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
