This is a cake that is good no matter what the season. Serve it with some sweetened whipped cream or vanilla ice cream. It is a simple recipe so it can be perfect for a beginner baker.
Directions
- 1Heat 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.
- 2In 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.
- 3Bake 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.
Ingredients
- 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 all-purpose flour
- 1
- cup sugar
- 2/3
- cup milk
- 1
- teaspoon baking powder
- 1
- teaspoon vanilla
- 1/2
- teaspoon salt
- 1
- egg
- lol....get it...upside down cake...upside down recipe. This is a Super Moist Cake.
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