Berry Best Upside-Down Cake

Health score
1%
Berry Best Upside-Down Cake
65 min.
9
295kcal

Suggestions


Indulge in the delightful flavors of our Berry Best Upside-Down Cake, a dessert that promises to be the star of any gathering! This scrumptious cake combines the natural sweetness of mixed berries with a buttery, moist cake base, creating a perfect harmony of taste and texture. With just 65 minutes of preparation and baking time, you can easily whip up this treat for family and friends, making it an ideal choice for both casual get-togethers and special occasions.

The vibrant colors of the thawed berries, including blackberries, strawberries, blueberries, and raspberries, not only make this cake visually appealing but also pack it with antioxidants and flavor. As the cake bakes, the sugar and butter create a luscious caramel-like sauce that seeps into the cake, ensuring every bite is a burst of berry goodness. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this dessert is sure to impress.

Perfectly portioned for nine servings, the Berry Best Upside-Down Cake is a delightful way to satisfy your sweet tooth without overwhelming your calorie count, coming in at just 295 calories per slice. So, gather your ingredients, preheat your oven, and get ready to treat yourself and your loved ones to a slice of berry bliss!

Ingredients

  • 0.3 cup butter 
  • 0.5 cup sugar 
  • 12 oz berries mixed frozen thawed drained (blackberries, strawberries, blueberries and raspberries)
  • 1.3 cups flour all-purpose
  • cup sugar 
  • 0.7 cup milk 
  • teaspoon double-acting baking powder 
  • teaspoon vanilla 
  • 0.5 teaspoon salt 
  •  eggs 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks

Directions

  1. 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.
  2. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
  3. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently.
  4. Pour batter over berries.
  5. 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.
  6. Serve warm. Store cake loosely covered.

Nutrition Facts

Calories295kcal
Protein4.46%
Fat24.96%
Carbs70.58%

Properties

Glycemic Index
38.35
Glycemic Load
33.93
Inflammation Score
-4
Nutrition Score
5.2021738394447%

Flavonoids

Cyanidin
1.65mg
Petunidin
6.86mg
Delphinidin
8.16mg
Malvidin
18.77mg
Pelargonidin
0.01mg
Peonidin
0.18mg
Luteolin
0.68mg
Kaempferol
0.42mg
Myricetin
0.67mg
Quercetin
1.75mg

Nutrients percent of daily need

Calories:294.82kcal
14.74%
Fat:8.34g
12.83%
Saturated Fat:1.94g
12.14%
Carbohydrates:53.08g
17.69%
Net Carbohydrates:51.56g
18.75%
Sugar:37.45g
41.62%
Cholesterol:20.36mg
6.79%
Sodium:270.52mg
11.76%
Alcohol:0.15g
100%
Alcohol %:0.16%
100%
Protein:3.36g
6.71%
Selenium:8.36µg
11.94%
Vitamin B1:0.17mg
11.36%
Folate:38.92µg
9.73%
Vitamin B2:0.16mg
9.57%
Manganese:0.19mg
9.33%
Vitamin A:373.8IU
7.48%
Vitamin B3:1.32mg
6.58%
Phosphorus:63.79mg
6.38%
Fiber:1.52g
6.09%
Vitamin K:6.32µg
6.02%
Iron:1.08mg
6%
Calcium:59.87mg
5.99%
Vitamin E:0.51mg
3.42%
Vitamin B5:0.28mg
2.78%
Vitamin B6:0.05mg
2.53%
Vitamin B12:0.15µg
2.49%
Magnesium:9.15mg
2.29%
Copper:0.05mg
2.28%
Potassium:79.06mg
2.26%
Vitamin D:0.3µg
1.98%
Zinc:0.3mg
1.98%
Vitamin C:0.96mg
1.17%