The long 4th of July weekend is a great time to get out of the city and get your hands on some berries. Strawberries are at their peak while blueberries and raspberries are just starting to pick up, and it is usually pretty easy to find a few u-pick organic farms within a reasonable distance. Kids love roaming the bushes, snacking and picking the sun-ripened sweets. You can keep them involved when you get those berries home; this Triple Berry Upside Down Cake is a fabulous recipe to get little hands in on – they can help with measuring ingredients, cracking eggs, stirring and putting on the finishing touches. They’ll love to see the fruits of their labor turn into such a delicious and beautiful cake.
- 1/2 C butter, melted
- 1 C Hain Pure Foods® Organic Brown Sugar
- 4 C blueberries, strawberries and raspberries
- 3/4 C Spectrum Naturals® Organic Coconut Oil
- 1 1/2 C Hain Pure Foods® Organic Sugar
- 3 organic eggs
- 2 tsp pure vanilla extract
- 3 1/3 C Arrowhead Mills® Organic Enriched Unbleached White Flour
- 1 Tbsp Hain Pure Foods® Featherweight Baking Powder
- 1/4 tsp kosher salt
- 1 1/2 C Soy Dream® Vanilla Soymilk
- Preheat oven to 350. Pour melted butter into 9” x 13” baking dish.
- Using a pastry brush, evenly spread butter up the sides of the dish. Sprinkle brown sugar and then berries over melted butter.
- In the bowl of an electric mixer, cream coconut oil and sugar until well combined.
- Crack eggs into bowl, mixing thoroughly after each addition. Mix in vanilla.
- In a medium bowl, combine flour, baking powder, and salt. Whisk to combine.
- Add about one third of the flour mixture to the egg mixture. Beat until combined. Add half the soy milk and beat to combine. Continue with remaining flour mixture and soy milk, alternating and thoroughly mixing after each addition.
- Transfer batter to prepared pan and spread evenly over berries with a rubber spatula.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 45 to 50 minutes.
- Allow cake to cool for 15 minutes then run a knife around the edge of the cake to loosen and slowly invert onto a serving plate.