Berry Best Upside-Down Cake
Source of Recipe
Betty Crocker website
Berry Best Upside-Down Cake
Turn the flavor upside-down and use berries instead of pineapple in a
classic dessert.
1/3 cup butter or margarine
1/2 cup sugar
1 bag (12 oz) frozen mixed berries (blackberries, strawberries, blueberries
and raspberries), thawed, drained
1 1/3 cups Gold Medal® all-purpose flour
1 cup sugar
2/3 cup milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
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. Sprinkle 1/2 cup sugar
evenly
over melted butter. Spoon berries evenly over sugar mixture.
In medium bowl, beat remaining ingredients with electric mixer on low speed
30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour
batter
over berries.
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. Serve warm.
Store
cake loosely covered.
High Altitude (3500-6500 ft):
No change.
Serve With
Sweetened whipped cream is a natural topper for this berry best cake.
Makes 9 servings
www.bettycrocker.com
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