Dessert Recipe

Berry Upside Down Cake


  • 2 Tbsp. PLUS 1/4 cup Brummel & Brown Organic Buttery Spread

  • 1/3 cup firmly packed light brown sugar

  • 2 cups raspberries

  • 1 cup blackberries

  • 1 1/3 cups all-purpose flour

  • 2 tsp. baking powder

  • 2/3 cup sugar

  • 1 egg

  • 1 tsp. vanilla extract

  • 1 tsp. grated lemon peel

  • 2/3 cup milk


  • Preheat oven to 350°. Thoroughly wash berries and set aside to dry. Coat 9-inch round cake pan with non-stick cooking spray. Melt 2 Tbsp. Brummel & Brown Organic Buttery Spread and combine with brown sugar in small bowl. Crumble mixture over bottom of prepared pan and pat into an even layer. Evenly top with berries; set aside.

  • Combine flour with baking powder in medium bowl; set aside. Beat sugar with remaining ¼ cup spread in large bowl with electric mixer until creamy. Beat in egg. Alternately beat in flour mixture and milk until blended. Pour over berries.

  • Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack; invert onto serving plate. Serve warm or at room temperature and dust with confectioners’ sugar if desired right before serving.

Nutrition Facts

Serving Size1 slice
  • Calories230
  • Calories from Fat60
  • Total Fat7g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol20mg
  • Sodium160mg
  • Total Carbohydrates39g
  • Dietary Fiber2g
  • Sugars23g
  • Added Sugars0g
  • Protein3g

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