Berry Upside-Down Cake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/29/2020

This colorful cake is full of flavor, but don't let its elegant presentation fool you! It's deceptively simple to put together using a medley of fresh berries.

55 min Prep: 10 min Cook: 45 min
Serves: 8 Save

Ingredients (17)

  • Cooking spray
  • 2 tablespoon butter, melted
  • 1/3 cup firmly packed brown sugar
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/4 cup butter, softened
  • 2 tablespoon vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/3 cup reduced-fat buttermilk

Directions

  1. Preheat oven to 375F.
  2. Spray a 9-inch cake pan with cooking spray. Pour in melted butter. Sprinkle brown sugar evenly over butter. Scatter berries over sugar.
  3. Place butter, oil and sugar in a large bowl; beat with a mixer at medium speed until well blended. Beat in egg and extracts.
  4. 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.
  5. Pour batter on top of the berries. Bake 45 to 50 minutes, until top is golden brown and the sides are bubbly.
  6. Remove from oven, cool 5 minutes, and invert onto a serving plate.