Triple Berry Upside Down Cake

Triple Berry Upside Down Cake cooks in a cast iron skillet with a caramel sauce and summer berries such as blackberry, raspberry, and blueberry.

Upside down cakes are either the work of a genius or  a good mistake. If the result is from a good mistake, I have to wonder how it happened. As I remove this Triple Berry Upside-down Cake from the oven, it’s not hard for me to imaging that  a cook might have baked a skillet cake and dropped it as they were taking it out of the wood cook stove.  The cake could have landed upside down and the cook got the surprise of their life as they lifted the skillet off the floor to find a perfectly formed caked with the bottom on the top.

Upside down cakes go far beyond the  familiar pineapple cake made with canned pineapple and maraschino cherries.  Practically any fruit will work  as a substitute. The basics remain the same: a caramel sauce that includes fruit and a cake batter that will fit into a 9 inch skillet.

I always have berries on my mind as soon as summer hits. For us in the deep Deep South, summer comes early which means I’ve had berries on  my mind for a long time. My grandchildren love to pick blueberries off our bush. We’ve got a few more weeks of those left. Blackberries are starting to come in and will be ready about the time the blueberries have played out.  We don’t grow strawberries but the Florida strawberry season is long gone. I’m glad we can buy frozen berries anytime we’d like.

 The frozen berry mix I used to make the cake  includes  blueberries, blackberries and raspberries.  While the colors did mix a little during baking and red and blue isn’t distinctive, I think the color of the cake on a white platter suggests a patriotic theme that should warrant an invitation to a Memorial Day party.

It’s a pretty cake. It has a vintage look which always appeals to me. Sometimes I think I was born in the wrong era.

I foresee this cake, and the many variations thereof, in my future. It fits perfectly in my pretty white lacy platter.   Grilled peaches might be on the block next.  It’s almost peach time, you know!

Y’all come see us!

Triple Berry Upside Down Cake

yield: a 9 inch cake

Preheat oven to 350 degrees

This cake had a longer cook time than I expected. It took 55 minutes for the center to cook. I used a generous amount of frozen  berries: 3 cups. You can’t accuse me of being stingy with my berries. Bake until the top is golden, the center is set and springs back when touched.

1/2 cup butter, unsalted (one stick)

1 cup firmly packed brown sugar

1/2 teaspoon cinnamon

1 tablespoon fresh lemon juice

5 tablespoons butter

3/4 cups granulated sugar

1 1/2 cup self-rising flour, unsifted

1 tablespoon lemon zest, minced

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

3 cups frozen berries (keep frozen)

Place a 9 inch cast iron skillet over medium heat.  Add one stick of butter, brown sugar , cinnamon and lemon juice. Stir. Let it cook, stirring occasionally, until mixture has melted and starts to bubble.  Remove from heat.

Cream five tablespoons butter and granulated sugar with an electric mixer.

Mix flour and lemon zest in a bowl.

Lightly stir together buttermilk, eggs and vanilla.

Alternate adding dry ingredients and wet ingredients to the creamed mixture. Mix well after each addition. Start and end with dry mixture.

Evenly scatter frozen  berries over caramel mixture in cast iron skillet.

Carefully spread batter evenly over berries.

Place skillet on a baking sheet covered in foil to protect from spills.

Bake in a 350 degree preheated oven for 55 minutes or until top in browned, center is set and springs back when touched.

Remove from oven and let cook for 5 minutes.

Gently run a knife along the edges of the cake to loosen.

Carefully place a serving plate on top of the skillet.  Be careful, it’s still hot!

Flip the skillet  and plate over. All the contents magically come out of the skillet and wind up looking perfect on the serving platter.  AND….you don’t get burned.

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4.25 from 8 votes

Triple Berry Upside Down Cake

Author: Jackie Garvin

Ingredients

• Triple Berry Upside Down Cake
• yield: a 9 inch cake
• Preheat oven to 350 degrees
• This cake had a longer cook time than I expected. It took 55 minutes for the center to cook. I used a generous amount of frozen berries: 3 cups. You can’t accuse me of being stingy with my berries. Bake until the top is golden the center is set and springs back when touched.
• 1/2 cup butter unsalted (one stick)
• 1 cup firmly packed sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon fresh lemon juice
• 5 tablespoons butter
• 3/4 cups granulated sugar
• 1 1/2 cup self-rising flour unsifted
• 1 tablespoon lemon zest minced
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 3 cups frozen berries keep frozen

Instructions

• Place a 9 inch cast iron skillet over medium heat. Add one stick of butter, brown sugar and cinnamon. Stir. Let it cook, stirring occasionally, until mixture has melted and starts to bubble. Remove from heat.
• Cream five tablespoons butter and granulated sugar with an electric mixer.
• Mix flour and lemon zest in a bowl.
• Lightly stir together buttermilk, eggs and vanilla.
• Alternate adding dry ingredients and wet ingredients to the creamed mixture. Mix well after each addition. Start and end with dry mixture.
• Evenly scatter frozen berries over caramel mixture in cast iron skillet.
• Carefully spread batter evenly over berries.
• Place skillet on a baking sheet covered in foil to protect from spills.
• Bake in a 350 degree preheated oven for 55 minutes or until top in browned, center is set and springs back when touched.
• Remove from oven and let cook for 5 minutes.
• Gently run a knife along the edges of the cake to loosen.
• Carefully place a serving plate on top of the skillet. Be careful, it’s still hot!
• Flip the skillet and plate over. All the contents magically come out of the skillet and wind up looking perfect on the serving platter. AND….you don’t get burned.

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