Three Berry Upside-Down Cake |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees F.
2. Spray 9 x9 cake pan with cooking spray, then pour in melted butter.
3. Sprinkle brown sugar evenly over butter, then carefully scatter berries over sugar.
4. Place 1/4 cup softened butter, along with oil & sugar, in large bowl, then beat with mixer at medium speed until well blended.
5. Beat in egg & extracts.
6. In another bowl, sift or wisk together flour, baking powder, baking soda & salt.
7. To the butter mixture, add flour mixture & buttermilk alternately, beating at low speed until just combined.
8. Pour batter on top of berries.
9. Bake 30-35 mintes until top is golden brown & sides are bubbly.
10. Remove from oven & cool on wire rack 5 minutes, then invert onto serving plate.
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