When it comes to upside-down cakes, I find myself often sticking with pineapples, but decided to branch out and use up the pile of summer berries that were hanging out in my fridge. I also went with a 9×13 pan instead of the usual round cake pan, and was happy with the results. The cake was delicious, with sweet-tart berries on top and yummy yellow birthday cake underneath. It was best the day made, but still tasted good chilled in the fridge the following day.
Note: If your berries are really tart, use 1/2 cup sugar in the topping. If they are on the sweeter side, use 1/3 cup sugar. The cake is already sweet, and too much sugar may make the topping overly sweet.
- 3 large eggs
- 2 egg yolks
- 1 tablespoon pure vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 cups (284g) all-purpose flour
- 1 1/2 cups (297g) sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 pound (2 sticks; 227g) unsalted butter, room temperature, cut into 1-inch pieces
- 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
- 1/3-1/2 cup granulated sugar (see note)
- Pinch salt
- 1 teaspoon pure vanilla extract
- 24 ounces mixed berries (I used a combination of raspberries, blueberries, and blackberries. If your blackberries are large, cut them in half)
- Confectioner’s sugar (for dusting)
For the cake
Adjust an oven rack to the middle position. Preheat the oven to 350F.
In a medium bowl or liquid measuring cup, whisk the eggs, egg yolks, vanilla, sour cream, and milk.
In a bowl of a stand mixer fitted with a paddle, mix flour, sugar, baking powder, baking soda, and salt on low until combined. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 seconds. With the mixer running on low, add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds (the batter may still look a little bumpy). Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times. Set aside while preparing the topping.
For the topping
Place the butter in the cake pan and place in the oven until almost melted, 1-2 minutes, swirling the pan a few times so the butter evenly coats the bottom of the pan, and doesn’t start to brown.
Carefully remove the hot pan from the oven and add the sugar and salt. Use a spatula to stir to combine, and place in the oven for another minute or two until the butter is completely melted and the sugar is completely wet.
Remove again from the oven and add the vanilla, stir to combine. Use a pan-spray to grease the sides of the pan (this will help ensure the cake to remove easily after being baked). Toss the mixed berries over the hot sugar, carefully pressing them into an even layer.
Carefully pour the cake batter over the berries, and use an offset spatula to spread the cake batter in an even layer.
Bake the cake for 35-50 minutes, until a wooden skewer inserted into the batter comes out clean (the cake will be very golden brown).
Move the pan to a wire rack, and let the cake sit for 10 minutes. After ten minutes, run a knife around the edge of the cake, and carefully flip the cake onto a serving platter. Dust the edges with confectioner’s sugar if desired.
Let the cake cool slightly, and then serve. This cake is best eaten the day it is made.