Three Berry Upside Down Cake
Delight your taste buds with the irresistible charm of a Three Berry Upside Down Cake, a show-stopping dessert that’s as gorgeous as it is delectable. This vibrant cake features a trio of juicy strawberries, blueberries, and raspberries nestled in a rich caramel layer, offering a perfect balance of sweet and tangy flavors. Topped with a fluffy, buttery vanilla cake, it’s baked to golden perfection and presented upside down for a stunning fruit-forward finish. With a short prep time of just 20 minutes, this easy yet elegant dessert is ideal for special occasions or a summer berry harvest. Serve it as-is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat! Perfect for berry lovers, this cake is a fresh spin on the classic upside-down cake and guaranteed to steal the show.
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Recipe Information
Ingredients
- 10 tablespoons Unsalted butter (divided)
- 0.75 cup Brown sugar (light or dark)
- 1 cup Strawberries (hulled and sliced)
- 1 cup Blueberries
- 1 cup Raspberries
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 2 pieces Eggs (large)
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a small saucepan, melt 4 tablespoons of butter over low heat. Stir in the brown sugar and cook until it forms a smooth caramel sauce, about 2-3 minutes. Pour the caramel sauce evenly into the bottom of the prepared cake pan.
Arrange the strawberries, blueberries, and raspberries over the caramel sauce to create an even layer. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the remaining 6 tablespoons of butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Pour the cake batter evenly over the berry layer in the pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the cake to loosen it, then carefully turn the cake out onto a serving plate.
Let the cake cool completely at room temperature before slicing and serving. Enjoy!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 41.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 137 mg | 3% | |
*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.
