Berry Upside Down Cake

Berry Upside Down Cake

Recipe and Images Provided by 2 Cookin’ Mamas

Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.

The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.

You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.

Be sure to keep up with our latest creations through our Facebook, Pinterest, or Instagram pages.

So, without further ado, here’s our recipe for Berry Upside Down Cake:


Prep Time: 70 Minutes
Servings: 10

Ingredients:

TOPPING:

  • 2 Tablespoons butter melted
  • 1/3 cup light brown sugar
  • 1 cup blueberries
  • 1 cup strawberries diced

CAKE:

  • 1/3 cup Minerva Dairy unsalted butter
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup vanilla yogurt or sour cream (I used a vanilla cinnamon yogurt which was excellent)
  • 1/3 cup vanilla coffee creamer
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt




directions:

  1. Preheat oven to 350 degrees.  Grease a 10″ round cake pan with butter or nonstick spray.  Cut parchment paper to fit bottom and place in pan.

TOPPING:

  1. Melt butter and pour into bottom of cake pan.
  2. Sprinkle light brown sugar over butter evenly.
  3. Place berries in your preferred design.  I did a spiral with the blueberries and filled it in with the diced strawberries.  You could also do it in rows or pie slices and make a nice red and blue pattern.  Set aside.

CAKE BATTER:

  1. In a mixing bowl, cream butter and both sugars for about 2 minutes.
  2. Add egg and extract and mix well.
  3. Continue beating as you add yogurt/sour cream and creamer.
  4. Combine flour, baking powder and salt in a small bowl.  Add to batter and mix just until blended.
  5. Spoon batter gently over fruit so as not to dislodge them.  You want to keep that nice pattern.  Smooth carefully.
  6. Bake for 50 minutes.  Check at the 35 or 40 minute mark to see if the cake is getting too brown.  If it is, cover with aluminum foil for remainder of baking time.
  7. Note:  Don’t worry if it sticks to the cake a little as the top will become the bottom when it is done.
  8. Test to make sure the cake is done by inserting a toothpick in center.  If it comes out mostly clean with just a few crumbs the cake is done.
  9. Remove from oven and place on wire rack to cool for 10-15 minutes.
  10. Place serving plate on top of pan and, holding sides of cake pan and dish, flip over so fruit is on top.
  11. Gently lift off cake pan and allow to cool.
  12. Prior to serving decorate with whipped cream.  You can also add some additional berries and sprig of mint if desired.
  13. Note:  This cake is best served 1-2 hours after baking and before refrigerating.

RECIPE NOTES:

  1. This cake will keep 3 days in the refrigerator.  Freezing is not recommended.

2 Cookin’ mamas

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