Recipe
May 7, 2024
Berry Upside-down Cake
“One of the things I love most about it is that I can make it with berries and then move on to plums and peaches as they come into season. The fruit caramelizes on the bottom or top (depending on which way you want to look at it), making for a flavourful, soft, moist cake. This doubles as a coffee cake for breakfast if there’s any left!” – Sandee Krause
Directions
Yield: Makes one, 9-inch cake
- Preheat oven to 350°F.
- In 9-inch round pan, melt ⅓ cup of the butter in oven, approximately 2 to 3 minutes.
- Sprinkle brown sugar evenly over melted butter. Arrange berries or fruit over sugar mixture.
- In medium bowl, mix together the flour, baking powder and salt. Set aside.
- With an electric mixer, cream sugar and rest of butter together. Add eggs and vanilla, mixing until creamed.
- Add about half flour mixture and mix to incorporate. Add about half milk and mix to incorporate. Repeat with remaining flour mixture and milk.
- Pour the batter over the berries or fruit.
- Bake until cake is golden brown and knife inserted into centre comes out clean, approximately 65 minutes. Immediately invert onto serving plate by putting serving plate upside down on top of cake pan, carefully flipping both pan and plate over, and gently removing cake pan.
- This is best served immediately, but you can store wrapped in plastic wrap at room temperature or in refrigerator for up to 3 days, or in freezer for up to 3 months.
Source:
Excerpted from The Krause Berry Farms Cookbook by Sandee Krause. ©2024 Sandee Krause. Photographs by Heather Cameron. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved