"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Berry Upside-Down Cake Recipe

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This recipe for Berry Upside-Down Cake, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue White
Added: Sunday, April 20, 2008


Cooking Spray
2 tablespoons melted butter
1/3 cup firmly packed brown sugar
1 cup blackberries
1 cup blueberries
1 cup raspberries
1/4 cup softened butter
2 tablespoons oil
1/2 cups sugar
1 egg
1-1/2 teaspoons vanilla
1/2 teaspoon almond extract
1-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cup buttermilk

Preheat oven to 375. Spray 9 inch cake pan with cooking spray. Pour in melted butter. Sprinkle brown sugar over butter. Scatter berries over sugar. Mix butter, oil and sugar at medium speed. Beat in egg and extracts. Add dry ingredients and buttermilk alternately to mixture, beating at low speed until combined. Pour batter on top of berries. Bake at 375 for 30-35 minutes until top is golden brown and sides are bubbly. Remove from oven. Cool 5 minutes and invert onto a serving plate.

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