Berry Upside-Down Cake
Robyn Brown
ingredients
- Cooking Spray
- 2 tablespoons butter,melted
- 1/3 cup firmly packed brown sugar
- 1 cup blackberries
- 1 cup blueberries
- 1 cup raspberries
- 1/4 cup butter, softened
- 2 tablespoons vegetable oil
- 1/2 cup 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
directions
- 1
1. Preheat oven to 375F
- 2
2. Spray a 9-inch pan with cooking spray. Pour in melted butter. Sprinkle brown sugar evenly over butter. Scatter berries over sugar.
- 3
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
4. Sift together flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to butter mixture, beating low speed until just combined.
- 5
5. Pour batter on top of the berries. Bake 30 to 35 minutes, until top is golden brown and the sides are bubbly.
- 6
6. Remove from oven, cool 5 minutes, and invert onto a serving plate. Serves 8
Source: Robyn
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