Description
A beautiful, cozy cake made with mixed berries that turns upside down to reveal its glossy topping. Perfect for any occasion with minimal effort.
Ingredients
Scale
- 2 cups mixed berries, fresh or frozen (no need to thaw)
- 4 tablespoons unsalted butter for the pan topping
- 1/2 cup light brown sugar for the pan topping
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or buttermilk
- Optional: zest of 1 lemon for brightness
Instructions
- Heat oven to 350°F. Grease a 9 inch round cake pan and, if available, line the bottom with parchment.
- Melt 4 tablespoons butter and pour it into the pan. Sprinkle brown sugar evenly over it and scatter berries on top.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat 1/2 cup butter and granulated sugar until fluffy. Add eggs one at a time, mixing in vanilla and lemon zest if using.
- Stir in half the dry mix, then the milk, and finally the rest of the dry mix, being careful not to overmix.
- Gently spread the batter over the berries, smoothing the top.
- Bake for 35 to 42 minutes until golden and a tester comes out clean.
- Cool in the pan for 10 minutes, then run a knife around the edge, place a plate over the pan, and flip carefully.
- Let it sit for an additional 10 minutes before slicing to allow the juices to settle.
Notes
Use fresh or frozen berries; if tart, toss them with a teaspoon of sugar before adding. Room temperature butter helps the batter whip up light. Allow cake to cool 10 minutes before flipping.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg