Make the most of seasonal berries with this delicious Berry Upside Down Cake. A light and spongy vanilla cake with a moist and decadent berry topping. Perfect served with vanilla ice cream on the side.

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Today, I’m bringing you your must make summer dessert. This cake is perfect to bring to a potluck or to share at a dinner party. It’s an easy homemade vanilla cake with a berry topping. If you love my Lime Drizzle Berry Cake or the Summer Peach Cake, this is the next cake for you.

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What’s This Upside Down Cake Like

• Difficulty – Although this cake is relatively easy to make, be sure to follow the instructions and measurements exactly to achieve the desired results
• Taste – This cake has a muffin like texture and a decadent caramelized berry topping. The cake is sweet, moist and so flavorsome.
• Serving – This is an 8 inch one layer cake and it makes eight good size pieces.

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Ingredients

*Ingredients are always listed in the order in which they are used in the recipe and not by main ingredient, etc.

• Brown sugar – Brown sugar is combined with melted butter to make a caramelized layer at the bottom of the pan to add your berries.
• Berries – I used a mix of fresh blueberries and fresh raspberries for a perfect summer cake.
• Flour – All purpose or plain flour is used in this cake. It’s the most common type of flour used for baking cakes.
• Baking powder – Baking powder is the rising agent used in this cake.
• Salt – A small amount of regular table salt is used to enhance flavours.
• Butter – Room temperature unsalted butter is used for this peach cake.
• Sugar – This recipe uses granulated white sugar.
• Eggs – Large eggs at room temperature.
• Vanilla extract – This is a common extract used in baking to enhance flavours.
• Milk – This cake uses buttermilk which is high in fat content and keeps the cake moist.

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Instructions

1. Preheat oven – Preheat oven to 350 f/180 c. Grease and line with parchment paper an 8-inch round spring form pan.
2. Make berry topping – In a small skillet set over medium heat add the butter and allow it to melt, this will take about 1 minute. Add the brown sugar and water. Give a quick stir and combine the brown sugar with the melted butter. Remove from heat and pour into the prepared baking pan. Evenly spread over the berries and set aside.
3. Combine dry ingredients – In a medium sized bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
4. Whisk butter, sugar and eggs – In the bowl of your electric mixer, add the butter and sugar. Mix on high speed between 3 – 5 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract.
5. Finish cake batter – Stir in half of the flour mixture. Add all of the milk and then stir in remaining flour.
6. Bake cake – Pour the cake batter over the berries in the prepared baking pan. Bake between 45 – 55 minutes or until a toothpick comes out with a few crumbs.
7. Invert and cool cake – Remove from oven and place on a wire rack to cool for about 10 minutes. Release the cake from the springform. Gently turn the cake upside down onto another wire cooling rack. Peel off the parchment paper and allow the cake to cool down before erving.

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Recipe Tips

• Measure ingredients correctly – To ensure the cake comes out correctly, I recommend weighing the ingredients. You get exact measurements every single time.
• Mix batter well – Creaming the butter until it’s light and fluffy will ensure you get a light and spongy cake.
• Prevent cake from over browning – If you cake is over browning too quickly, simply place a sheet of aluminium foil over the top and allow the cake to finish baking.
• Flipping the cake – Run a knife around the edge of the pan so the cake doesn’t stick to the sides of the pan.

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Substitutions

• Berries – You can use strawberries or blackberries for a different flavour.
• Cake batter – I don’t recommend making any changes to the cake batter to achieve the same results.

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Serving & Storage

• Serving – Serve this cake up with vanilla ice cream, fresh whipped cream, Homemade Caramel Sauce or Lemon Curd.
• Storage – Store this cake at room temperature up to two days. In the fridge it will keep up to five days.

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Thanks For Stopping By & Hope To See You Soon!