Three Berry Upside Down Cake

Delight your taste buds with the irresistible charm of a Three Berry Upside Down Cake, a show-stopping dessert that’s as gorgeous as it is delectable. This vibrant cake features a trio of juicy strawberries, blueberries, and raspberries nestled in a rich caramel layer, offering a perfect balance of sweet and tangy flavors. Topped with a fluffy, buttery vanilla cake, it’s baked to golden perfection and presented upside down for a stunning fruit-forward finish. With a short prep time of just 20 minutes, this easy yet elegant dessert is ideal for special occasions or a summer berry harvest. Serve it as-is or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat! Perfect for berry lovers, this cake is a fresh spin on the classic upside-down cake and guaranteed to steal the show.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 10 tablespoons Unsalted butter (divided)
• 0.75 cup Brown sugar (light or dark)
• 1 cup Strawberries (hulled and sliced)
• 1 cup Blueberries
• 1 cup Raspberries
• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.75 cup Granulated sugar
• 2 pieces Eggs (large)
• 2 teaspoons Vanilla extract
• 0.5 cup Whole milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2

In a small saucepan, melt 4 tablespoons of butter over low heat. Stir in the brown sugar and cook until it forms a smooth caramel sauce, about 2-3 minutes. Pour the caramel sauce evenly into the bottom of the prepared cake pan.

Step 3

Arrange the strawberries, blueberries, and raspberries over the caramel sauce to create an even layer. Set aside.

Step 4

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 5

In a large mixing bowl, cream together the remaining 6 tablespoons of butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.

Step 6

Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.

Step 7

Gradually add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix until just combined; do not overmix.

Step 8

Pour the cake batter evenly over the berry layer in the pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the cake to loosen it, then carefully turn the cake out onto a serving plate.

Step 11

Let the cake cool completely at room temperature before slicing and serving. Enjoy!

Nutrition Facts

Serving size	1311.6 grams (1311.6g)

Amount per serving	% Daily Value*
Calories	3280

Total Fat 134.80g	173%
Saturated Fat 78.60g	393%
Polyunsaturated Fat 0.70g
Cholesterol 699mg	233%
Sodium 2094mg	91%
Total Carbohydrate 495.70g	180%
Dietary Fiber 22.00g	79%
Total Sugars 335.10g
Protein 39.50g	79%

Vitamin D 225IU	1125%
Calcium 468mg	36%
Iron 12mg	68%
Potassium 1169mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 4.7%

Carbs: 59.1%