Berry Upside Down Cake

I love upside down cake.  There is something so homey and comforting about those carmelized fruits waiting to be popped out of the pan that just is so right!  I like pineapple upside down cake A LOT, but the hubby doesn't share my enthusiasm so I make do with other fruits.  It's not that he'll not eat the pineapple cake, but it really isn't his favorite.  This one, however, is WAY up there on the list of his favorites.  It's a versatile, forgiving recipe and it's a nice go-to for any season.  I used a frozen fruit blend and didn't even thaw it, but fresh works well too.

[caption id="attachment_623" align="aligncenter" width="1024" caption="Piping hot out of the oven! Almost ready to flip..."][/caption]

Berry Upside Down Cake

• 2 T butter


• 1/3 c brown sugar


• 2 cups or so of fresh or frozen berries, canned may be too wet for this


• 1/4 c butter, room temp


• 1/3 c sugar


• 1 large egg


• 1 1/2 t vanilla


• 1 1/2 c flour


• 1 t baking powder


• 1/2 t baking soda


• 1/4 t salt


• 1 1/2 c buttermilk, or curdled milk, or even plain milk would work, just cut back to 1 1/3 if using fresh milk

1. Preheat oven to 375


2. Put butter and brown sugar in a round or square 9" pan and put in oven to let butter melt.


3. As butter is melting, cream remaining 1/4 c butter and sugar.  Add in egg and vanilla.


4. Take pan out of oven, spread brown sugar around pan, and put berries on top of the melted butter and brown sugar.


5. In separate bowl, mix flour, baking powder, baking soda and salt.  Once combined, add to butter mixture along with the buttermilk.  Mix until smooth but not overmixed.


6. Spread batter over berries carefully and place in oven.  Cook for 35 minutes or until top is set and browned slightly.


7. Let cool for a few minutes and then invert onto serving dish.

[caption id="attachment_624" align="aligncenter" width="1024" caption="Let's Eat!"][/caption]