Published: · Modified: Aug 23, 2022 · Amy Casey · 26 Comments
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Double Berry Upside Down Cake. Part cake and part pie, this upside cake does not disappoint! Lots of caramelized blueberries and raspberries highlight this cinnamony, dense, and super moist single layer cake. This will be your go to cake of the spring and summer.
Spring has sprung and berries are popping up everywhere. Blueberries. Raspberries. Blackberries. Strawberries. I'm making my favorite berry recipes like Blueberry Drop Scones, Fresh Strawberry Crumb Cake, Blueberry Cobbler, and Raspberry Balsamic Glazed Chicken on repeat.
in the article/jump to
- what's to love about this cake?
- what is an upside cake?
- the ingredients for berry upside down cake
- how to make a berry upside down cake
- when should you flip an upside down cake?
- chef tips for making a berry upside down cake
- more dessert recipes
- just one more thing
- recipe
what's to love about this cake?
And I've added a NEW recipe that I just adore! DOUBLE BERRY UPSIDE DOWN CAKE! It is loaded with lots and lots of berries (just like a pie) along with a super moist and cinnamon spiced cake. You will just love this recipe! It is the best upside down cake recipe.
what is an upside cake?
So just what is an upside down cake? It's a single layer cake that has its toppings on the bottom of the pan. Typically, some sort of fruit such are pineapple, apples, or berries are spread in the bottom of the pan. Then a cake batter is spread that completely covers the fruit layer. After the cake is baked, it is inverted on a serving platter or footed cake stand, and the bottom of the cake becomes the top.
the ingredients for berry upside down cake
- salted butter
- granulated sugar
- cinnamon
- nutmeg
- blueberries
- raspberries
- egg
- vanilla extract
- all purpose flour
- kosher salt
- heavy cream
how to make a berry upside down cake
My Double Berry Upside Down Cake takes about 20 minutes to prep, 30 minutes to bake, and 15 minutes of cooling time.
- Prep the pan ~ Coat the pan with butter, sprinkle with sugar, cinnamon and nutmeg. Add a layer of blueberries and raspberries.
- Make the cake batter ~ Cream butter and sugar. Mix in an egg and vanilla extract. Combine flour, cinnamon, kosher salt, and baking soda. Add the flour mixture alternately with the heavy cream.
- Add the cake batter to the pan ~ Spread the batter evenly over the berries in the pan.
- Bake the cake ~ When a toothpick inserted in the center of the cake comes out clean, the cake is done baking.
- Cool the cake ~ Place the cake on a cooling rack to cool.
- Whip the heavy cream ~ Beat the heavy whipping cream until it just holds the shape of soft peaks.
- Unmold the cake ~ Run a knife around the edge of the cake and pan. Place a large plate on top of the cake. Flip both the pan and plate over. Remove the pan.
It's time to serve the berry cake! Cut it into wedges and top with a big dollop of whipped cream.
when should you flip an upside down cake?
An upside down cake has the top on the bottom. If the cake is completely cooled in the pan, the fruit on the bottom will cause it to stick. It needs to cool slightly ~ about 15 minutes ~ before flipping it over on to a serving plate.
Run a knife around the edge of the pan to loosen any cooked on cake pieces. Place a large plate on the pan. Carefully flip over both the plate and the pan. Give the bottom of the pan a tap and lift it off.
chef tips for making a berry upside down cake
Pick fresh berries ~ Choose the freshest blueberries and raspberries for the berry cake.
Bring the ingredients to room temperature ~ It will make mixing the cake easier if the butter and egg are taken out of the refrigerator about 30 to 60 minutes before preparing the upside cake.
Let the cake cool before unmolding ~ To ensure that the berry cake does not stick to the pan, cool it for about 15 minutes before unmolding .
Store the berry cake in the refrigerator ~ The cake will stay fresh for 2 to 3 days when lightly covered with plastic wrap and stored in the refrigerator. For optimal flavor, take the berry cake out of the the fridge about 15 minutes before serving.
more dessert recipes
- Apple Crumb Bars
- No Bake Strawberry Cheesecake with Berry Sauce
- Chocolate Covered Strawberry Brownies
- Cinnamon Caramel Apple Pie Donut Holes
just one more thing
If you make myDouble Berry Upside Down Cake, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post toInstagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out myFacebookandPinterestpages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
recipe
Double Berry Upside Down Cake
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 11 reviews
- Author: amycaseycooks
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Double Berry Upside Down Cake. Part cake and part pie, this upside cake does not disappoint! Lots of caramelized blueberries and raspberries highlight this cinnamony, dense, and super moist single layer cake. This will be your go to cake of the spring and summer.
Ingredients
UnitsScale
- 8 tablespoons salted butter, divided
- 1 cup granulated sugar, divided
- 1 teaspoon cinnamon, divided
- 1/4 teaspoon nutmeg
- 1 cup raspberries
- 1 cup blueberries
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups heavy cream, divided
Instructions
- Preheat oven to 350 degrees F. Coat the bottom and sides of an 8 inch round cake pan with 2 tablespoons of the butter. Use all the butter to thickly coat the pan.
- Evenly sprinkle 1/2 cup of granulated sugar on the bottom of the baking pan. Sprinkle 1/2 teaspoon of cinnamon and the nutmeg evenly over the sugar.
- Arrange the raspberries and blueberries in a single layer over the sugar. Set aside.
- Using and stand mixer or a hand mixer, beat the remaining 6 tablespoons of butter with the remaining 1/2 cup sugar for 2 to 3 minutes.
- Add the egg and vanilla extract and beat for 1 minute.
- In a small bowl, combine the all purpose flour, the remaining 1/2 teaspoon of cinnamon, baking powder, and kosher salt.
- With the mixer on low speed, alternately add the flour mixture and 1/2 cup heavy cream in 2 batches. Mix until just combined.
- Add the batter to the baking pan and carefully spread it evenly over the berries.
- Place the pan on a parchment paper lined baking sheet and bake for 30 to 40 minutes. The cake is done when a toothpick is inserted and comes our clean.
- Remove the cake from the oven and place on a cooling rack for 15 minutes.
- Loosen the cake by running a knife around the edges. Carefully flip the cake over on a serving dish or cake stand.
- Using a stand mixer or hand mixer, beat the remaining 1 cup of heavy cream until it has soft peaks.
- Cut the cake into wedges and serve with the whipped cream.
Notes
- Pick fresh berries ~ Choose the freshest blueberries and raspberries for the berry cake.
- Bring the ingredients to room temperature ~ It will make mixing the cake easier if the butter and egg are taken out of the refrigerator about 30 to 60 minutes before preparing the upside cake.
- Let the cake cool before unmolding ~ To ensure that the berry cake does not stick to the pan, cool it for about 15 minutes before unmolding .
- Store the berry cake in the refrigerator ~ The cake will stay fresh for 2 to 3 days when lightly covered with plastic wrap and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 366
- Sugar: 27.7 g
- Sodium: 239 mg
- Fat: 20.2 g
- Saturated Fat: 12.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45.8 g
- Fiber: 2.2 g
- Protein: 2.9 g
- Cholesterol: 61 mg
