Imagine a dessert that combines the perfect balance of sweet, tangy berries and a moist, golden cake that literally turns your expectations upside down - literally and figuratively! This Double Berry Upside Down Cake is not just a recipe, it's a culinary experience that transforms simple ingredients into a stunning masterpiece that will have your family and friends begging for seconds. With a luxurious caramelized berry topping and a tender, vanilla-infused cake base, this dessert is about to become your new go-to crowd-pleaser.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup mixed berries (blueberries, raspberries)
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the center of the oven for even baking.
- In a 9-inch cast-iron skillet or round cake pan, melt 1/2 cup butter over medium heat. Sprinkle brown sugar evenly across the bottom of the pan and cook for 2-3 minutes until the sugar begins to caramelize and bubble.
- Arrange the mixed berries in a single, decorative layer over the caramelized sugar, creating an even distribution of blueberries and raspberries.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and vanilla extract until light and frothy. Gradually fold the egg mixture into the dry ingredients, stirring until a smooth batter forms.
- Carefully pour the cake batter over the arranged berries, ensuring an even coverage and gently spreading with a spatula to create a level surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes. This resting period allows the caramel to set slightly and makes inverting easier.
- Place a large serving plate over the skillet and carefully invert the cake, allowing the berries and caramel to create a beautiful topping. Lift the skillet slowly to ensure all caramel drips onto the cake.
- Allow the cake to cool completely for another 15-20 minutes before slicing. Serve at room temperature, optionally garnished with a dusting of powdered sugar or a dollop of whipped cream.
Tips
- Berry Selection: Use fresh, ripe berries for the most vibrant flavor. If using frozen berries, thaw and pat them dry to prevent excess moisture.
- Caramel Technique: Watch the caramel carefully when cooking - it should bubble and turn a rich amber color, but not burn.
- Even Distribution: Arrange berries carefully for a stunning presentation when the cake is inverted.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother, more consistent batter.
- Skillet Recommendation: A cast-iron skillet works best for even heat distribution and a beautiful rustic look.
- Cooling is Key: Let the cake rest for the specified time to ensure the caramel sets and the cake releases cleanly from the pan.
- Serving Suggestion: A dollop of whipped cream or vanilla ice cream can elevate this dessert from great to absolutely irresistible!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
