Berry Upside Down Cake
Recipe by Jen Bates for Wyman’s
- 3 cups (400g) Wyman’s Triple Berry Blend, thawed
- 4 tbsp (57g) butter
- 1⁄2 cup (99g) sugar
- 1 tbsp cornstarch
- 1 1⁄2 cups (213g) all purpose flour
- 2 tsp baking powder
- 1⁄2 tsp salt
- 3⁄4 cups (150g) sugar
- 1 stick (113g) butter, room temperature
- 2 eggs, room temperature
- 1 tsp vanilla
- 1⁄2 cup (110g) milk of choice
Preheat the oven to 350°F. Prepare a 9” round cake pan with nonstick spray.
In a saute pan melt the 1⁄2 stick of butter. Once melted add the Wyman’s Triple Berry Blend, sugar, and cornstarch. Cook 2-5 minutes till fruit is no longer cold and liquid in pan is bubbly and thick. Remove from heat and set aside.
In a large bowl, mix the flour, baking powder, salt, and sugar. Add butter and beat until mixture resembles coarse sand. Add eggs one at a time, followed by vanilla, and milk. Mix until just combined.
Add the cooled berry mixture to the prepared pan. With a large spoon or spatula, plop globs of the cake batter all over the berry mixture, trying not to mix too much of the berry mixture into the cake batter. Gently smooth the top of the cake batter.
Bake in the oven for approximately 45 minutes, or until a temperature probe reads 200°F, or a toothpick comes out clean. Allow the cake to cool on a cooling rack for 10 minutes before turning onto a serving plate. Allow the cake to cool fully before cutting and serving.