Description
A delightful twist on a classic dessert, this Mixed Berry Upside-Down Bundt Cake features a luscious berry topping and a moist cake batter.
Ingredients
Scale
- 2 cups mixed berries (raspberries, blueberries, blackberries, cherries, etc.)
- ½ cup granulated sugar (for berry topping)
- 2 tbsp unsalted butter (for berry topping)
- 1 tbsp lemon juice (for berry topping)
- 1 ½ cups all-purpose flour (for cake batter)
- 1 ½ tsp baking powder (for cake batter)
- ½ tsp baking soda (for cake batter)
- ¼ tsp salt (for cake batter)
- ½ cup (1 stick) unsalted butter, softened (for cake batter)
- 1 cup granulated sugar (for cake batter)
- 2 large eggs (for cake batter)
- 1 tsp vanilla extract (for cake batter)
- ½ cup sour cream (or Greek yogurt) (for cake batter)
- ½ cup milk (for cake batter)
Instructions
- Preheat oven to 175°C (350°F).
- Grease a 10-cup Bundt pan generously with butter.
- In a saucepan, melt butter with sugar and lemon juice.
- Stir in mixed berries and cook for 2–3 minutes until just softened and syrupy.
- Pour the berry mixture into the bottom of the prepared Bundt pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in sour cream.
- Alternate adding dry ingredients and milk until just combined.
- Gently spoon cake batter over the berries in the Bundt pan. Spread evenly.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Let cake rest in the pan for 10 minutes before inverting onto a serving plate.
- Dust with powdered sugar if desired.
- Slice and serve warm or at room temperature.
Notes
- For a richer flavor, use a mix of berries.
- Ensure the Bundt pan is well-greased to prevent sticking.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg