Berry Best Upside-Down Cake
By tori420d
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Ingredients
- 2 30 2 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.
Details
Servings 9
Adapted from bettycrocker.com
Preparation
Step 1
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bag (12 oz) frozen mixed berries (blackberries, strawberries, blueberries and raspberries), thawed, drained
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.
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YUM! + EASY = my favorite way to bake! All of these berries were on sale at my local market so I used fresh berries. I also added 1/2 cup chopped toasted almonds (unsalted)to the berry mixture and 1 tsp. almond extract to the batter. Delicious!
This is a good treat to make, it does remind me of up side down pineapple cake but this version is much better.
This dessert is so quick and easy. I made it for my small group and they loved it! I used the mixed berries and had Cool Whip to pass. It was very tasty. Once it cools the sugar topping starts to harden up so it is best when warm although very easy to heat in the microwave for later. I will definitely make it again.
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