Berry Upside Down Cake

June  7, 2017
2 Ratings
Photo by James Ransom
  • Serves 10
Author Notes

Swap out pineapple for berries in this upside down cake. Since it has a little tang, we used Brummel & Brown™ Organic Buttery Spread" to beat with the sugar. —Food52

What You'll Need
  • 2 tablespoons yogurt spread
  • 1/3 cup firmly-packed light brown sugar
  • 2 cups fresh raspberries
  • 1 cup blackberries
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 2/3 cup milk
  1. Preheat oven to 350°F. Grease a 9-inch round cake pan. Melt 2 tablespoons yogurt spread and combine with brown sugar in small bowl. Crumble mixture over bottom of prepared pan and pat into an even layer. Evenly top with berries; set aside.
  2. In a medium bowl, combine flour with baking powder and set aside. Beat sugar with remaining spread in large bowl with electric mixer until creamy. Beat in egg. Alternately beat in flour mixture and milk until blended. Pour over berries.
  3. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes on wire rack; invert onto serving plate. Serve warm or at room temperature and dust with confectioners sugar if desired.

See what other Food52ers are saying.

4 Reviews

Gabrielle June 16, 2017
Right in the middle of making this and used the 2tbl of spread with the brown sugar. Nothing left to cream in the sugar. Now what?
S June 17, 2017
1/4 cup more of the spread, found the recipe on Brummel and Brown website
S June 15, 2017
How much remaining "spread" is there supposed to be? And when do vanilla and lemon get mixed in??
Abbey June 15, 2017
How much yogurt spread (butter?) is supposed to be in the actual cake?