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Berry Upside Down Cake
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Homemade berry upside down cake is bursting with fresh, juicy berries on top of a moist and tender cake. This old-fashioned dessert is a sweet treat for your friends and family.
MORE RECIPES: Strawberry Cake Roll | Easy Cinnamon Rolls | Banana Upside Down Cake
Berry Upside Down Cake
Making berry upside down cake from scratch is easier than you think with a handful of simple ingredients. This light and fruity dessert is perfect for summer picnics and barbecues, but is also delicious to be enjoyed all year long.
Pineapple might be the most famous upside down cake, but using fresh raspberries and blackberries instead is a tasty way to enjoy a traditional Southern upside-down cake. Heavenly all on its own, you can also serve your berry upside down cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream.
You’ll want to make this summery dessert anytime you have spot fresh berries at the store. A delight for dessert, you may even want to sneak a slice of this berry treat for breakfast, too.
Berry Upside Down Cake Ingredients
- Sugar - light brown sugar
- Raspberries - fresh raspberries
- Blackberries - fresh blackberries
- Flour - all-purpose flour
- Baking powder
- Sugar - granulated sugar
- Vanilla extract
- Lemon - grated lemon peel
Prefer blueberries to raspberries? This classic dessert can be made with a huge variety of fresh fruit including blueberry, strawberry, cranberry, pear, plum, apple, peach, apricot, mango, banana, rhubarb, or pumpkin.
To help prevent the cake from sticking when it comes time to flip it over you can line the pan with parchment paper. In addition to a cake pan, you could also bake your upside down cake in a cast-iron skillet or a bundt cake pan.
For some added flavor try adding ½ teaspoon ground cinnamon to the butter/brown sugar mixture. You can also add flavor with toppings. In addition to ice cream or whipped cream, you could drizzle your cake with chocolate sauce or caramel sauce. You could also sprinkle the cake with a bit of powdered sugar or coconut flakes.
How to Make Berry Upside Down Cake
FIRST STEP: Preheat oven to 350°F. Coat 9-inch round cake pan with non-stick cooking spray. Melt 2 tablespoons butter and combine with brown sugar in a small bowl.
SECOND STEP: Crumble the mixture over the bottom of the prepared pan and pat it into an even layer. Evenly top with berries; set aside.
THIRD STEP: Combine flour with baking powder in a medium bowl; set aside. Beat sugar with remaining butter in a large bowl with an electric mixer until creamy. Beat in egg, vanilla extract, and lemon peel. Alternately beat in flour mixture and milk until blended. Pour over berries.
FOURTH STEP: Bake 40 to 45 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes on a wire rack; invert onto a serving plate. Serve warm or at room temperature and dust with confectioners’ sugar if desired.
What is upside down cake?
Upside down cake is a cake that is baked with the fruit on the bottom. Then after baking it is flipped upside down onto a serving plate so that the fruit is now on top.
How do you flip an upside-down cake?
Let your cake cook on a wire rack for about 10 minutes and then run a knife around the outside edges to loosen any cake that has stuck to the pan. Lay a plate or serving platter on top of the cake pan and then carefully, and quickly, flip the cake and plate together. Remove the pan and you have your upside down cake.
Can I freeze upside down cake?
Individual slices of this berry cake can be wrapped in plastic wrap and then stored in an airtight container in the freezer for up to 3 months.
How to Store Berry Upside Down Cake
IN THE FRIDGE: Store leftover berry upside down cake in an airtight container in the refrigerator for up to 3 days. The cake can then be eaten cold or can be reheated in the microwave for 30 seconds.
IN THE FREEZER: To freeze upside down cake, individual slices of cake can be wrapped in plastic wrap or foil and then placed into an airtight container. Cake can be stored in the freezer for up to three months. Thaw the cake overnight in the fridge before warming it in the microwave.
Berry Upside Down Cake
- 2 tbsp butter PLUS ¼ cup butter
- ⅓ cup firmly packed light brown sugar
- 2 cups fresh raspberries
- 1 cup blackberries
- 1⅓ cups all-purpose flour
- 2 tsp baking powder
- ⅔ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp grated lemon peel
- ⅔ cup milk
- Preheat oven to 350°F. Coat 9-inch round cake pan with non-stick cooking spray. Melt 2 tablespoons butter and combine with brown sugar in a small bowl.
- Crumble the mixture over the bottom of the prepared pan and pat it into an even layer. Evenly top with berries; set aside.
- Combine flour with baking powder in a medium bowl; set aside. Beat sugar with remaining butter in a large bowl with an electric mixer until creamy. Beat in egg, vanilla extract, and lemon peel. Alternately beat in flour mixture and milk until blended. Pour over berries.
- Bake 40 to 45 minutes until a toothpick inserted in the center comes out clean. Cool 5 minutes on a wire rack; invert onto a serving plate. Serve warm or at room temperature and dust with confectioners’ sugar if desired.
All good delicious deserts!
Can I use frozen berries?
Layne Henderson says
Hi, Lorraine - if you use frozen, you'll want to thaw the berries first. Enjoy!