My Mixed-Berry Upside-Down Cake: From Scratch, Oh-So-Easy & Simply Delicious

Dragonwagon

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Ingredients

Cooking spray

2 tablespoons butter, melted

1/3 cup firmly packed brown sugar

3 cups mixed fresh berries (I like a cup each of blackberries, blueberries and raspberries, but use any combination that’s fresh, in season, and on hand)

1/4 cup butter, softened

2 tablespoons vegetable oil

1/2 cup sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups reduced-fat buttermilk

Directions

Preheat oven to 375F.

Spray a 9-inch cake pan or cast-iron skillet with cooking spray. Pour in melted butter. Sprinkle brown sugar evenly over butter. Scatter berries over sugar.

Place butter, oil and sugar in a large bowl; beat with a mixer at medium speed until well blended. Beat in egg and extracts.

Sift together flour, baking powder, baking soda and salt. Add flour mixture and buttermilk alternately to butter mixture, beating at low speed until just combined.

Pour batter on top of the berries. Bake 45 to 50 minutes, until top is golden brown and the sides are bubbly.

Remove from oven, cool 5 minutes, and invert onto a serving plate.Makes 8 servings; 6 if you want more generous slices (and you might).