Berry Upside Down Cake
I got this fantastic yellow cake recipe from, of course, The Cake Bible. It’s very fluffy and combines the texture of white cake with the flavor of yellow cake. I turned it into a berry upside down cake by just putting mixed berries and a brown sugar glaze in the bottom of each cake pan. This layer cake pairs perfectly with the whipped cream.
Ingredients: Brown Sugar Glaze (from here)
6 tablespoons unsalted butter
1/2 cup brown sugar
3 cups mixed berries, frozen
Cake (from The Cake Bible)
6 large egg yolks
1 cup whole milk (separated into 1/4 and 3/4)
2 and 1/4 teaspoons vanilla
3 cups pre-sifted cake flour
1 and 1/2 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 and 1/2 cups heavy whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
Melt butter in skillet over low heat. Add brown sugar and stir occasionally until melted. When brown sugar is melted turn off the heat but leave the glaze on the stove. When cake batter is done pour the glaze into the cake pans and dump the fruit over it.
Preheat oven to 350F.
In a small bowl lightly combine the egg yolks, 1/4 cup of milk, and vanilla.
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
Add the butter and remaining 3/4 cup of milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed for 1 and 1/2 minutes to aerate the cake’s structure.
Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.
Pour into pans, over the fruit, and smooth the surface with a spatula. Bake for 25-35 minutes or until a toothpick comes out clean.
Let cool in pan for ten minutes and then invert onto a wire rack to completely cool.
Chill bowl and whisks in the freezer for 15-30 minutes.
Whip cream, sugar, and vanilla until thick and fluffy.
Pipe or frost onto cake.