Berry Upside Down Cake Food

BERRY UPSIDE-DOWN CAKE

Steps:

• Use an electric mixer or stand mixer to cream together the softened butter and 1 cup of sugar. Add the milk and stir until smooth. Then add the flour, baking powder, and salt, and stir until combined.
• Pour the batter into the bottom of a 9x11" baking dish, and spread it out to form an even layer.
• Pour the berries (including any liquid) over the top of the batter layer.
• Finally, sprinkle the remaining cup of sugar over the top of the berries. Bake at 350°F for 30 minutes.
• Allow the cake to cool for 15-30 minutes to help it set up, then serve with a generous scoop of vanilla ice cream (or my personal favorite, a splash of half and half!)

MIXED BERRY UPSIDE DOWN CHOCOLATE CAKE {GLUTEN FREE}

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans and line each with a circle of parchment paper, just to cover the bottom of the pan. Melt the 2 tablespoons of butter and evenly distribute between the two pans. Sprinkle 1 tablespoon sugar over the melted butter and then distribute 2 1/2 cups mixed berries into the bottom of each pan. Set cake pans aside.
• In a medium sized bowl, mix together the flour, cocoa powered, salt, baking soda and baking powder. In a large bowl, cream together the butter and sugars. Add the eggs one at a time and then add the vanilla and mix again. Finally add the milk and mix one last time. The wet mixture might look a little strange at this point, but that is ok!
• Add the flour mixture and the Greek yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.
• Equally distribute the batter on top of the berries in each cake pan and spread out to make sure the berries are completely covered with cake batter. Bake cakes for about 50-55 minutes or until an inserted toothpick comes out clean. Let cakes cool for at least 30 minutes before flipping. It is even better if you can allow cake to cool in the refrigerator for some time. Carefully, place a plate on top of the cake and flip cake over. Peel parchment paper off, if it sticks and enjoy! Top with whipped cream and mixed berries, if desired.

UPSIDE-DOWN BERRY CAKE

Steps:

• In a well-greased 13x9-in. baking pan, layer the walnuts and berries; sprinkle with sugar and gelatin. In a large bowl, combine the cake mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in marshmallows. Pour over top., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate leftovers.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

BERRY BEST UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.

BERRY UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350°. Coat 9-inch round cake pan with non-stick cooking spray. Melt 2 Tbsp. Brummel & BrownTM Organic Buttery Spread and combine with brown sugar in small bowl.
• Pour mixture over bottom of prepared pan and pat into an even layer. Evenly top with berries; set aside.
• Combine flour with baking powder in medium bowl; set aside.
• Beat sugar with remaining Spread in large bowl with 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 toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; invert onto serving plate. Serve warm or at room temperature and dust with confectioners' sugar if desired.

UPSIDE-DOWN BERRY CAKE

Steps:

• Heat the oven to 180c/fan 160c/gas 4. Line a deep 20cm springform cake tin with paper and grease it. Beat the butter and sugar together until light and fluffy. Beat in the eggs and then fold in the flour and almonds. Fold in enough water to make the mixture spoonable.
• Drain any excess juice off the berries and tip them into the base of the tin. Add the golden syrup, then spoon the cake mixture on top. Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper.

THREE BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375 degrees F.
• Spray 9"x9" cake pan with cooking spray, then pour in melted butter.
• Sprinkle brown sugar evenly over butter, then carefully scatter berries over sugar.
• Place 1/4 cup softened butter, along with oil & sugar, in large bowl, then beat with mixer at medium speed until well blended.
• Beat in egg & extracts.
• In another bowl, sift or wisk together flour, baking powder, baking soda & salt.
• To the butter mixture, add flour mixture & buttermilk alternately, beating at low speed until just combined.
• Pour batter on top of berries.
• Bake 30-35 mintes until top is golden brown & sides are bubbly.
• Remove from oven & cool on wire rack 5 minutes, then invert onto serving plate.

BERRY UPSIDE DOWN CAKE

Steps:

• 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 small bowl.
• Crumble mixture over bottom of prepared pan and pat into an even layer. Evenly top with berries; set aside.
• Combine flour with baking powder in medium bowl; set aside. Beat sugar with remaining butter in large bowl with 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 toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; invert onto serving plate. Serve warm or at room temperature and dust with confectioners' sugar if desired.

BERRY UPSIDE DOWN CAKE

Steps:

• 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.

KETO BLUEBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325F and grease a 9" x 9" square baking pan.
• In a small bowl, whisk together the brown sugar substitute and melted butter until well combined. Spread over the bottom of the prepared pan. Sprinkle with the blueberries and set aside.
• In a large bowl, whisk together the almond flour, granular sweetener, coconut flour, protein powder, baking powder, and salt. Stir in the eggs, melted butter, water, and vanilla extract until well combined.
• Spread the batter over the blueberry topping as evenly as possible. Bake 30-40 minutes, until the edges are nicely browned and the center is firm to the touch. Remove and let cool 10 minutes, then place a serving platter over the baking pan and invert the cake. Immediately remove pan to avoid any sticking.
• Let cake cool completely before cutting into squares. Serve with lightly sweetened whipped cream, if desired.

STICKY ORANGE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 160C.
• For the sticky orange topping:
• Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
• For the cake:
• Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
• Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
• Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
• Turn out on a platter to serve.

BERRY UPSIDE DOWN CAKE (GLUTEN FREE)

Steps:

• Preheat the oven to 375°F
• Add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
• Sprinkle with 1 cup white sugar.
• In a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. Toss to coat and sprinkle over margarine sugar mixture. Set pan aside.
• In a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
• Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
• Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
• Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
• Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

RHUBARB BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Place 2 tablespoons butter in an 11x7-in. baking dish. Place in oven 5-6 minutes or until butter is melted; carefully swirl to coat evenly., Place rhubarb, blueberries and cranberries in a bowl; sprinkle with sugar and toss to combine. Transfer to baking dish., In a large bowl, beat softened butter and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in jam and vanilla. In a small bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk and orange juice, beating well after each addition. Pour over fruit, spreading evenly., Bake 35-45 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes., Loosen edges of cake from pan with a knife; invert onto a serving plate. Serve warm or at room temperature.

BLACKBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 400°F.
• Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
• Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
• Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
• Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
• Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.

PEAR UPSIDE-DOWN CAKE

Steps:

• Cut out a circle of baking paper that is roughly 2cm/¾in larger than the base of a 20cm/8in springform or loose-based round cake tin. Grease the sides of the tin and place the paper circle in the base, pressing up the sides slightly. This will help hold the caramel.
• For the pears, make a caramel by melting the sugar in small, deep saucepan over a low heat until golden brown, stirring only once most of the sugar has melted. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Add the butter and stir with a long-handled wooden spoon very gently until melted. Take the pan off the heat and stir in the rum and ginger syrup until the sauce is smooth. Leave the caramel to stand for 15-20 minutes, or until it cools enough to coat the back of a spoon, stirring occasionally. Place a baking tray on the bottom of the oven to catch any caramel that leaks out of the cake tin and preheat the oven to 180C/160C Fan/Gas 4.
• While the caramel is cooling, peel the pears, cut into quarters and remove the cores. Cut each pear quarter into 3-4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin.
• For the cake mixture, add all of the ingredients to a food processor and mix until smooth. Alternatively, place all of the ingredients in a large mixing bowl and beat with a wooden spoon until a smooth mixture is formed. Gently spoon the mixture over the pears and smooth the surface. Bake for 35-40 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle.
• Using oven gloves to protect your hands, carefully loosen and remove the sides of the cake tin. Place a serving plate over the cake and carefully turn over. Remove the tin base and baking paper. This needs to be done while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove.
• Slice and serve the cake warm with ice cream as a dessert or by itself as a teatime treat.

BOOZY BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
• Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
• Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

BERRY UPSIDE DOWN CAKE

Steps:

• Find the complete instructions on Krusteaz website.