My little sister just became a Doctor! Talk about a milestone!
To celebrate, most of the family got together for a grilling afternoon, which was a lot of fun. I wanted to make a dessert for her, but knowing we were going to be having grilled steaks,I didn’t want a heavy dessert. I didn’t want anything too sweet, either. When I think about grilling, berries or ice cream come to mind as good alternatives and upside-down cakes always look pretty.
I had no problems with this recipe, and I was able to carry it to my brother’s house without a hassle.
Don’t forget the whipped cream! The tartness of the berries with the sweetness of the whipped cream make this a real treat, especially if you drink a good cup of coffee with it.
Congratulations on your achievement, Petra. We’re proud of you!
Mixed Berries Upside-Down Cake
Recipe adapted from For The Love of Yum
5 tablespoons unsalted butter,
at room temperature (2 tablespoons for the pan)
4 tablespoons canola oil
1/4 cup light brown sugar
2 pints strawberries*
1 pint blackberries*
1 1/2 cups all purpose flour
1/2 teaspoon ground cinnamon
a pinch of nutmeg
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup sugar
2 eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1/2 cup plain yogurt
*use any fruits you like and are in season
- Preheat your oven to 375 degrees. Spread 1/2 tablespoon of butter over the bottom of a springform pan (8 1/2″ by 2 1/2″). Line the bottom of the pan with parchment paper spread the remaining 1 1/2 tablespoons of butter over the parchment paper.
- In a bowl, mix the berries with the brown sugar. Arrange the berries on the bottom of the pan. Set aside.
- Next, in a bowl, sift together the flour, cinnamon, nutmeg, baking soda, baking powder, salt.
- Using an electric mixer with the paddle attachment, cream together the remaining butter, canola oil, and sugar for about 3 minutes. Combine the eggs, honey, and vanilla in a bowl and combine in two batches into the butter, oil, and sugar mixture on medium speed. Mix until combined and add in the yogurt and mix until incorporated.
- Turn your mixer to low speed and gradually pour in the flour until it is combined. Do not overmix.
- Pour the batter evenly over the berries. Bake for 20 minutes at 375. Then turn down the heat to 325 and bake for an additional 40 minutes. After the full hour of baking, make sure the cake is done by inserting a knife and making sure it comes out clean. Allow to cool.
- Using a knife, go around the edges of the cake to make sure it does not stick to the pan. Unlock the springform pan and invert it over your serving dish, so that the berries are on top (remove the parchment paper). Dust with powdered sugar and serve with fresh vanilla whipped cream.
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