Introduction: Berry Upside Down Cake Recipe | How to Make | Cooking With Benji
There are so many options when it comes to making the classic upside down cake and everyone has their own favourite the great thing with this sort of cake is that you can use nearly what ever you like as your topping.
Here I am using frozen mixed berries, you could use just one type of berry if you prefer. Using frozen is great because it means you can rustle this recipe up any time of the year even when the fruit is not in season.
And why not have this with my custard recipe, you can find it on instructables and youtube.
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Step 1: Ingredients
To make this dessert you will need the following:
225g self raising flour
225g unsalted butter
225g caster sugar
4 large eggs
2 tsp of vanilla extract Some milk to loosen, how much will depend on your mixture
200g mixed frozen berries or enough to cover the base of your tin
Step 2: Getting Started
This is your standard cake mix and super easy to make, start by blending the sugar and butter together, you can use a machine to do this and honestly you may get better results but i just like the old fashioned way with muscle power.
Once the sugar and eggs are fluffy or until your arms are too tired, add the the eggs and whisk together, once that is together add the vanilla extract.
Your mix may look a little lumpy but don;t worry too much, it will come together better once we add the rest of the ingredients.
Step 3: Flour and Loosen
Sieve about half of the flour into the mix and whisk in, try not to over whisk, just enough to make sure it is mixed together.
Then Sieve the rest of the flour, and whisk that in, you may need to milk to loosen, how much depends on how stiff the mixture is. There is no way to easily explain how the mixture should look but you want a nice smooth consistency so it just runs off the whisk. you can add the milk at any point really but have a little fun and use your instinct, unleash your inner cook.
Step 4: Berry Time
Grease and line a baking tin.
Now it is time to add the berries to the tin, use frozen berries, you don't have to use a mixture like here but it is completely up to you, you can use whatever you have or en fact what ever you enjoy most. You just want a single layer on the bottom of the tin. If you are feeling particularly adventurous you could go for more than one layer or mix some defrosted/ fresh berries into the mix. Use your imagination :)
Step 5: Baking Time
Bake at 180 degrees celsius for 35-40 minutes on a middle shelf or until a skewer inserted into the centre of the cake comes out clean. Your oven may vary and this is quite a big cake so keep an eye on it. I have trimmed the burnt bit off many a cake. Shhhh, don't tell anyone.
Step 6: Turning Out
Let the cake cool in the tin for around 30 mins or until cool enough to handle. Place a plate on top of the tin and turn upside down. Release the spring tin if you are using one and remove the tin from the cake.
Step 7: Reveal
This is my favourite part, sometimes more than eating the cake. Peel back the grease proof paper to reveal the bright coloured baked fruit. To give a lovely shine, sprinkle with icing sugar which will melt/ dissolve a little for the shine.
Serve with some custard, preferably homemade of course and enjoy all to yourself of if you feel generous with your friends and family.
You can learn how to your own custard in my instructable here.
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