Luscious upside down berry cake

Make the most of summer berries with this luscious upside down berry cake.

2 tbsp brown sugar
800g mixed berries* such as blueberries, raspberries, blackberries 
100g unsalted butter, melted and cooled slightly 
150g almond meal
1/4 cup caster sugar
1/3 cup self raising flour
2 eggs
2 tsp vanilla bean paste or vanilla extract
60 mls of milk at room temp (warm in the microwave for 30 seconds if it's straight from the fridge)

To serve - natural yoghurt or creme fraiche

* When using berries it is best to use fresh berries as they do not hold water as opposed to frozen berries. This will make a more dense cake, if you do not have access to fresh ones though, frozen are still fine.


  • Preheat oven to 180degrees 
  • Grease a 23cm round cake tin
  • Spread the brown sugar evenly on the case of the tin. Push the mixed berries over the base, making sure the base is covered with the berries
  • Beat the remaining ingredients except the natural yoghurt/ creme fraiche, using an electric mixer
  • Ensure all the ingredients are combined well
  • Pour the mix over the berries, ensuring the base is completely covered with the batter
  • Bake for 30-35 minutes or until firm to the touch and golden
  • Once cooked leave the cake to cool in the tin for 10 minutes
  • Turn out onto a plate and serve with the natural yoghurt or creme fraiche

Voila! This fruity treat will leave your guests  and family definitely wanting more!

Recipe shared by


Copyright © 2017 All Rights reserved.