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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fruit 'n Berry Upside Down Cake Recipe

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This recipe for Fruit 'n Berry Upside Down Cake is from Friends and 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:  
10 tbsp. butter (room temperature)
1/2 c. dark brown sugar
4 c.fresh fruit and/or berries (or as much as you can fit)
1 1/2 c. all purpose flour (sifted)
1 1/2 tsp. baking powder
1/2 tsp. coarse salt
1/2 tsp. baking soda
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 c. Plain Greek Yogurt
Directions:
Directions:
Preheat oven to 325º.
Place 4 tbsp. of butter in 9-inch round cake pan (2 inches deep) and melt in the oven. Remove pan from oven and sprinkle brown sugar evenly over the butter. Arrange fruit/berries cleverly in an even layer in the pan.
In medium bowl, stir together flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixture, beat 6 tbsp. butter on high until light and fluffy. Add granulated sugar and beat until well combined.
Beat in the eggs one at a time, scraping down bowl as needed. Beat in vanilla, and with mixer on low, add flour mixture 1/2 cup at a time, alternating with yogurt - beat to combine.
With a spatula, spread batter over fruit/berries. Bake until cake is dark golden brown and a toothpick inserted into the center comes out clean, about 1 hour, 10 minutes.
Let cake cool in pan on a wire rack, 15 minutes. Run a knife around the edge of the pan and invert cake onto a serving plate. Serve warm or at room temperature.

 

 

 

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