Cake of the Day: Raspberry and Blackberry Upside-Down Cake
The upside-down cake gets a berry makeover. (Photo: Circa Happy)
Pang from Circa Happy is back again, but this time with a miniature cake that will turn your world upside down. The pineapple upside-down cake gets a berry makeover with fresh raspberries and blackberries. What makes these small treats extra special and easy to make is they don’t require any frosting. The natural color of the fruit leave these cakes stained bright pink and purple. Pang baked the cakes in celebration of her birthday and it took her three times to get it just right.
“It was amusing to see those cakes flopped the first two times I made them, but it was even more fun when I saw them turn out right on the third time,” she writes. “I can’t help but think that my life is the same way, which is about laughing all the way through the good and bad.”
To create the berry cake layer on top, Pang tightly arranges berries on two 6-inch cake pans, one with blackberries and the other with raspberries. She then assembles the batter by creaming together butter, sugar, and lemon zest in a mixer. In order for the cake to bake properly, she folds in the remaining ingredients by hand so as not to over beat. She spoons the batter over each of the berry-lined pans and bakes them for an hour. Once it reaches a golden brown it’s ready to flip! She takes the pans and carefully inverts them onto plates and drizzles honey on top for a simple berry dessert you’ll want to eat all summer long.
Get the recipe: Raspberry and Blackberry Upside-Down Cake
(Photo: Circa Happy)
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