Best Three Berry Upside Down Cake Recipes

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BERRY BEST UPSIDE-DOWN CAKE



Berry Best Upside-Down Cake image

Turn the flavor upside-down and use berries instead of pineapple in a classic dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 9

Number Of Ingredients 10

1/3 cup butter or margarine
1/2 cup sugar
1 bag (12 oz) frozen mixed berries (blackberries, strawberries, blueberries and raspberries), thawed, drained
1 1/3 cups Gold Medal™ all-purpose flour
1 cup sugar
2/3 cup milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
  • In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.

Nutrition Facts : Calories 300, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 39 g, TransFat 0 g

BLACKBERRY UPSIDE DOWN CAKE



Blackberry Upside Down Cake image

Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!

Provided by PamelaP

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

¼ cup brown sugar
2 tablespoons butter
2 cups fresh blackberries
¾ cup white sugar
1 cup white sugar
½ cup butter, softened
2 eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
  • Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
  • Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
  • Pour batter over blackberry mixture in the 9-inch cake pan.
  • Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g

UPSIDE-DOWN BERRY CAKE



Upside-Down Berry Cake image

This cake is good warm or cold and served with whipped topping or ice cream. It's very moist with loads of flavor and can be whipped up in just minutes. Enjoy! -Candy Scholl, West Sunbury, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 11

1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
1/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size)
2 large eggs
1-1/4 cups water
2 tablespoons canola oil
1-1/2 cups miniature marshmallows

Steps:

  • In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 249mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

BERRY UPSIDE-DOWN CAKE



Berry Upside-Down Cake image

You can use any kind of berries - fresh or frozen - for this jammy twist on the classic pineapple upside-down cake. Just note that adding all or mostly blueberries and strawberries will create a sweeter topping than mixing in more acidic blackberries and raspberries. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. You want the surface to be well browned all over, with dark brown edges that yield a slight crunch. Underbaked cake will be soggy, and apt to fall apart.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h

Yield 1 (10-inch) cake

Number Of Ingredients 15

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
1 tablespoon freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups fresh or frozen mixed berries (about 1 pound), quarter the strawberries, if using
1/2 cup unsalted butter, melted and cooled, plus more for greasing
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

Steps:

  • Heat oven to 350 degrees.
  • Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
  • Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
  • Add fruit, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
  • Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
  • Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
  • Bake until the surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
  • Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some berries stick to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

Provided by Janet C Belanger

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 cups fresh blueberries
½ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
¾ cup milk
2 cups all-purpose flour
4 teaspoons baking powder
½ cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g

BOOZY BERRY UPSIDE-DOWN CAKE



Boozy Berry Upside-Down Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 15

2 cups all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups whole milk
1/3 cup sweetened coconut
2 teaspoons baking powder
1 teaspoon coconut extract
1/2 teaspoon kosher salt
1 large egg
10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
2/3 cup brown sugar
2 tablespoons tequila
1 cup blackberries
1 cup blueberries
1 cup chopped strawberries
Canned whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
  • Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
  • Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
  • Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

THREE BERRY UPSIDE-DOWN CAKE



Three Berry Upside-Down Cake image

A friend of mine clipped this recipe out of some magazine last week & passed it on to me thinking (correctly!) that I'd be interested in it! Love those kinds of friends! The first time I made this I used a combination of frozen blueberries, raspberries & marionberries!

Provided by Sydney Mike

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

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

Steps:

  • Preheat oven to 375 degrees F.
  • Spray 9"x9" cake pan with cooking spray, then pour in melted butter.
  • Sprinkle brown sugar evenly over butter, then carefully scatter berries over sugar.
  • Place 1/4 cup softened butter, along with oil & sugar, in large bowl, then beat with mixer at medium speed until well blended.
  • Beat in egg & extracts.
  • In another bowl, sift or wisk together flour, baking powder, baking soda & salt.
  • To the butter mixture, add flour mixture & buttermilk alternately, beating at low speed until just combined.
  • Pour batter on top of berries.
  • Bake 30-35 mintes until top is golden brown & sides are bubbly.
  • Remove from oven & cool on wire rack 5 minutes, then invert onto serving plate.

Nutrition Facts : Calories 313.1, Fat 13.1, SaturatedFat 6.2, Cholesterol 49.3, Sodium 211.3, Carbohydrate 45.8, Fiber 3, Sugar 24.9, Protein 3.9

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