I don’t think anyone would argue with the fact that right now, in March 2020, we in the world are living in some very interesting times. Here in the UK as I write this, we are on complete lockdown due to the Virus Pandemic. Nobody is allowed out of the house except to shop for essentials and once a day for exercise, and many of us are working from home.
There are a huge number of us as well, in vulnerable health groups, that are self-isolating. We have been told that we may need to be self-isolating ourselves for up to three months. Our grocery shelves are pretty bare and are being stripped almost as soon as they are stocked.
This is a time when we are having to rely on foods that we have been prudent enough to store in our homes and freezers, and any fresh items we might be able to get a hold of. This is something that has never happened before in my lifetime.
I wanted to end this month by sharing a lovely dessert recipe for a cake that can be easily made with ingredients that you all probably have in your store-cupboard, refrigerator and freezer right now. Upside down Berry Cake is a simple recipe, using simple ingredients and I can guarantee it is also a great family pleaser. It is simple, delicious and thrifty.
In order to make this cake, you only need a few basic ingredients. Sugar, flour, butter, one egg, some vanilla, baking powder, salt, and some frozen mixed berries.
Today I used a mix of blueberries and blackberries, but feel free to use whatever berries you might have in the freezer. All work very well. I would hazard a guess also that you can use just about any frozen fruit in this easy upside down berry cake.
Cherries, blueberries, blackberries, strawberries, peaches, apples etc. The only thing you need to remember is that you will need to thaw the fruit out first and then make sure it is well-drained. If you are lucky enough to have fresh fruit that you need to use, you are one step ahead of the game!
The batter for this upside down berry cake is a pretty basic one. It uses the all-in-one method. You simply need to measure all of the ingredients into a bowl, whisking them together with an electric hand mixer until they are well mixed, and the batter is smooth and lump-free. I usually make the batter before I do anything else so that it is ready to go.
Once you have the batter mixed it is a simple matter of putting things together. A quantity of butter is melted in a nine-inch square baking dish. You could also use a skillet with an ovenproof handle if that is all you have. I would use a 10-inch non-stick skillet in this case.
The butter is put into the pan and then popped into the preheated oven to melt it. Once the butter has melted, you can sprinkle the sugar that has not used for the batter evenly over top.
Next, sprinkle your berries evenly over top of the butter and sugar. Finally, pour the beaten cake batter evenly over top of the berries and then pop the whole thing into the oven.
The cake is done when it has risen, is golden brown in color, and a toothpick inserted in the center of the cake comes out clean. It should also spring back when lightly touched. You will see also that the juices from the fruit are bubbling up around the edges of the pan.
The trickiest part of this recipe is turning the cake out of the tin. You do need to do this when it is warm and fresh out of the oven. Be very careful when you are turning it out, as the syrup and fruit will be very hot.
The first thing to make sure is that you have a plate or platter large enough to tip the cake out onto. Place the plate over the top of the baking tin and then, using some potholders and holding it in place, carefully flip the cake over.
Place the plate onto a flat surface and let it sit for several minutes before carefully lifting the pan off of the cake.
Leaving the pan on the cake for a few minutes ensures that the cake loosens properly and that the juices can drip down the sides of the cake.
Once you remove the pan you may find that some of the berries and sugar mixture stick in the pan. Simply use a spatula to scrape them out and spread them back onto the hot cake.
Doesn’t that look good? But I’m not finished yet. Let it cool for a few minutes, as the berries and syrup will be quite hot. You don’t want anyone getting burnt. Once it has cooled to a manageable level you can cut it into squares for serving.
This cake cuts very easily into 9 servings. If the worst has happened, and your cake has stuck to the pan, never fear. You can simply spoon it into bowls, and it will taste just as delicious and will look absolutely fine!
I can assure you that nobody will be turning their noses up at this. It is quite simply a fabulous dessert. You can serve it as is of course, but if you have it in the house, I highly recommend serving it with scoops of vanilla ice cream, or whipped cream, or in my case (as that is all I had) with some pouring cream spooned or poured over top.
Here in the UK, we often serve our desserts (or puddings as they are loving referred to) along with cream for pouring over the top. It is a very British thing. We also enjoy desserts like this with a Custard Sauce or Crème Anglaise. I can promise you it will be totally delicious no matter what you choose to accompany it with!
Doesn’t this upside down berry cake look tasty? Warm rich cake, topped with a sweet and tart berries, served with something lush, cold and creamy for the ultimate in enjoyment! Basic ingredients put together simply and in a most delicious way! You just can’t go wrong!
- 1/3 cup of butter
- 1 ½ cup sugar, divided
- 1 bag (12 ounces) frozen mixed berries, thawed, drained
- 1 1/3 cups all-purpose flour
- 2/3 cup milk
- 1 tsp baking powder
- 1 tsp vanilla
- ½ tsp salt
- 1 large free range egg
Preheat the oven to 350*F. Melt the butter in the bottom of a 9-inch square pan by placing it into the oven for two or three minutes. Sprinkle ½ cup of the sugar over the melted butter. Spoon the thawed and drained berries over top of the sugar. Set aside.
Cream all of the remaining ingredients together using an electric mixer on low speed to combine. Increase speed to medium and beat for a further 2 minutes, scraping down the bowl frequently. Pour the batter over the berries in the baking pan.
Bake in the oven for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Immediately place a large heatproof serving plate upside down onto the cake pan. Carefully flip the cake tin and plate over so that the tin is on top. Leave for several minutes so that the sauce can drizzle over the cake. Remove the tin and serve warm, cut into squares
You May Also Be Interested In:
- Broccoli Salad Recipe
- Big Mac Sliders Recipe
- Campfire Mac & Cheese Recipe
- Baked Spaghetti Recipe
- Red Beans And Rice Recipe
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.