Berry Upside-Down Cake

Berry Upside Down Cake
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 45 mins


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


  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.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 9
  • Calories 330
  • Fat 14g
  • Saturated Fat 6g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 3.5g
  • Cholesterol 50mg
  • Sodium 340mg
  • Potassium 180mg
  • Carbohydrate 48g
  • Fiber 3g
  • Sugars 27g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 10%