Berry Basket Upside-Down Cake

Cooking spray

1/3 c. light brown sugar

4 T. unsalted butter

1 T. water

1 t. kosher salt, divided

3 c. mixed fresh berries (such as blueberries, blackberries, and raspberries)

2 large eggs, at room temperature

1 c. granulated sugar

1/2 c. sour cream, at room temperature

1/2 c. vegetable oil

1 t. vanilla extract

1-1/2 c. all-purpose flour

2 t. baking powder

1 t. ground cinnamon

Preheat oven to 350 degrees. Coat a 9" round cake pan with cooking spray.  

Stir together brown sugar, butter, water, and 1/4 t. of the salt in a small saucepan; cook over medium heat until sugar is dissolved, 1-2 minutes. Transfer mixture to prepared pan; spread in an even layer. Top evenly with berries. Set aside.

Whisk together eggs, granulated sugar, sour cream, oil, vanilla, and remaining 3/4 t. salt in a large bowl. Sift in the flour, baking powder, and cinnamon. Gently fold flour mixture into sour cream mixture using a spatula until just combined. Spread batter over berries in an even layer.

Bake in preheated oven until top is golden brown and a wooden pick inserted into center of cake comes out mostly clean, 45-50 minutes. Let cool in pan on a wire rack for 15 minutes. Place a cake plate on top of pan; invert cake onto plate. Serve warm or at room temperature.

Serves 8. 

Adapted from Southern Living magazine, May 2024, p. 113.