Triple Berry Upside Down Cake

July 2, 2015  |   Brooks Halliday
Close up of a bowl of blueberries and raspberries.
SERVING
10
DISH TYPE
Dessert
SKILL LEVEL
Intermediate
TIME
90 min

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.

Ingredients

Instructions

  1. Preheat oven to 350. Pour melted butter into 9” x 13” baking dish.
  2. Using a pastry brush, evenly spread butter up the sides of the dish. Sprinkle brown sugar and then berries over melted butter.
  3. In the bowl of an electric mixer, cream coconut oil and sugar until well combined.
  4. Crack eggs into bowl, mixing thoroughly after each addition. Mix in vanilla.
  5. In a medium bowl, combine flour, baking powder, and salt. Whisk to combine.
  6. 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.
  7. Transfer batter to prepared pan and spread evenly over berries with a rubber spatula.
  8. Bake until a toothpick inserted in the center of the cake comes out clean, about 45 to 50 minutes.
  9. 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.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.