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"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 is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking spray
2 Tbsp butter, melted
1/3 cup firmly packed brown sugar
1 cup blackberries
1 cup blueberries
1 cup raspberries
1/4 cup butter, softened
2 Tbsp vegetable oil
1/2 cup sugar
1 egg
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups reduced-fat buttermilk
Directions:
Directions:
Preheat over to 375º F
Spray a 9-inch cake pan with cooking spray. Pour in melted butter. Sprinkle brown sugar evenly over butter. Scatter berries over sugar.
Place butter, oil and sugar in a large bowl; beat with a mixer at medium speed until well blended. Beat in egg and extracts.
Sift together flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to butter mixture, beating at low speed until just combined.
Pour batter on top of the berries. Bake 30 to 35 minutes, until top is golden brown and the sides are bubbly. Remove from oven, cool 5 minutes, and invert onto a serving plate.
Number Of Servings:
Number Of Servings:
8

 

 

 

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