# Berry Upside-down Cake

## Ingredients

### Fruit Topping

- `56` g unsalted butter
- `71` g light brown sugar
- `1` TBSP lemon juice
- `1/4` tsp salt
- `3` cups mixed berries

### Cake Batter

- `113` g unsalted butter, melted and cooled
- `200` g sugar
- `1` TBSP vanilla extract
- `1` tsp lemon zest
- `2` eggs
- `114` g sour cream
- `1.5` tsp baking powder
- `3/4` tsp salt
- `1/4` tsp baking soda
- `195` g all-purpose flour

## Directions

### Prepare the topping

- Melt butter over medium heat
- Add the brown sugar, lemon juice and salt, and whisk until the brown sugar dissolves, 1 to 2 minutes
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly
- Add fruit, gently tossing to coat with the caramel
- Remove from heat and arrange fruit into an even layer on bottom of a pie tin

### Prepare the cake batter

- Preheat oven to 350 degrees.
- In a stand mixer with the whisk attachment, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined
- Whisk in eggs, one at a time
- Add sour cream and whisk until well mixed
- Sprinkle in baking powder, salt and baking soda into the batter, one at a time
- Using a rubber spatula, gently fold in flour until just incorporated


### Make the cake

- Scrape batter into the skillet over the fruit and spread evenly
- Bake for 45 minutes, toothpick test at the 35 minute mark
- Remove cake from the oven and cool on a wire rack for just 15 minutes
- Invert the slightly cooled cake onto a cake stand or serving plate

Link: https://cooking.nytimes.com/recipes/1023375-berry-upside-down-cake
Servings: 12
Category: Desserts
Tags: Vegetarian, Fruit