You are here: Home » Recipes » Berry Upside-Down Cake Berry Upside-Down Cake Kitchen Tested Yield 8 servings Prep 10 mins Cook 45 mins This fruit-topped cake looks like it takes much more work than it actually does. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients Cooking spray2 tablespoons butter, melted1/3 cup firmly packed brown sugar1 cup blackberries1 cup blueberries1 cup raspberries1/4 cup butter, softened2 tablespoons vegetable oil1/2 cup sugar1 egg1 1/2 teaspoons vanilla extract1/2 teaspoon almond extract1 1/2 cups all purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 1/3 cups reduced-fat buttermilk Instructions Preheat oven to 375F. Spray a 9-inch cake pan with cooking spray. Pour in melted butter. Sprinkle brown sugar evenly over butter. Scatter berries over sugar. Place butter, oil and sugar in a large bowl; beat with a mixer at medium speed until well blended. Beat in egg and extracts. Sift together flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to butter mixture, beating at low speed until just combined. Pour batter on top of the berries. Bake 45 to 50 minutes, until top is golden brown and the sides are bubbly. Remove from oven, cool 5 minutes, and invert onto a serving plate. Recipe by Crescent Dragonwagon.