Berry Upside Down Cake
This fresh delicious homemade berry upside down cake is the perfect way to say I love you
This fresh delicious homemade berry upside down cake is the perfect way to say I love you
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350°.
- Coat 9-inch round cake pan with non-stick cooking spray.
- Melt 2 Tbsp. Brummel & BrownTM Organic Buttery 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.
- Combine flour with baking powder in medium bowl; 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.
- Bake 40 to 45 minutes until toothpick inserted in 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.
Ingredient lists rarely indicate how specific fats behave under high heat or how moisture content shifts when replacing traditional dairy and eggs. Baking upside down requires careful management of fruit juices released during heating to prevent a soggy crumb.
- When substituting plant-based spreads for dairy butter, choose solid block varieties rather than tub margaritas containing high water percentages. Excess moisture will pool beneath the fruit layer and prevent proper browning.
- Pat the brown sugar and spread mixture firmly into the bottom of the nine-inch round pan to create a dense caramel base that holds the fruit securely during the inversion process.
- Monitor the oven temperature closely at 350 degrees Fahrenheit, ensuring the center sets fully before removal. Inserting a wooden toothpick into the middle should yield clean results without wet batter clinging to the surface.
- Allow the baked dessert to rest on a wire rack for exactly five minutes before attempting to invert the pan. Waiting longer allows the caramel to reharden and bond permanently to the metal.
- Dust the final confectioners’ sugar topping immediately before serving rather than ahead of time. Moisture absorption will dissolve the sugar crystals if applied too early.
Common errors during preparation usually involve under-mixing the batter or removing the pan from the heat source before the structure solidifies. Precise timing ensures structural integrity while maintaining the distinct fruit topping.
