Delightful Berry Upside Down Cake Recipe for Any Occasion
Welcome to my kitchen and to this Berry Upside Down Cake recipe that will simply delight your taste buds! As a nutritionist and food blogger, it brings me joy to share a wholesome dessert recipe that is gluten-free, dairy-free, and packed with juicy berries.
As with any recipe I share, I believe that the key to making delicious dishes starts with quality ingredients. For this cake, we’ll be using fresh mixed berries that add not only sweetness but also vitamins and antioxidants. We’ll also be using gluten-free flour alternatives such as cornstarch and potato starch to replace wheat flour. And don’t worry, we won’t compromise on taste or texture!
Whether you’re entertaining friends or family members who have dietary restrictions, or just craving a satisfying dessert that harmoniously blends natural sweetness with tanginess, you won’t want to miss out on this Berry Upside Down Cake. It’s easy-to-make, looks impressive when served, and is sure to become your next favorite treat!
So roll up your sleeves and let’s dive into the deliciousness of this gluten-free berry upside-down cake!
Why You’ll Love This Recipe
Are you looking for a delightful dessert that’s both gluten-free and dairy-free? Look no further! This berry upside-down cake is the perfect recipe to add to your collection, and I can assure you that it will become a regular feature in your kitchen.
The mixed berries used in this recipe give the cake a burst of sweet and tangy flavors that will leave you wanting more. And with options for using fresh or frozen berries, you can make this cake all year round!
What sets this recipe apart from other gluten-free cakes is its texture. The combination of unflavored gelatin, xanthan gum and cornstarch gives the cake a surprisingly light and fluffy texture that will impress even non-gluten-free eaters. Plus, it’s not too sweet, so it will satisfy your sweet tooth without being overwhelming.
While most upside-down cakes use caramel or brown sugar as the base, this recipe uses a mixture of white sugar and margarine instead. The result is an airy sponge with the perfect balance between tart fruit and sweet syrup.
And if you’re still not convinced about why you’ll love this recipe, let me point out another thing: it’s incredibly versatile! You can easily substitute the mixed berries with other fruits like plums, apples or even pineapple for an impressive twist on this classic dessert.
So give this delicious berry upside-down cake a try – it’s guaranteed to be a crowd-pleaser and might just become your new favorite dessert!
Ingredient List
- 2 cups of mixed berries (fresh or frozen)
- 1/2 cup of white sugar
- 2 tablespoons of margarine
- 1 egg
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of lemon zest
- 1 tablespoon of lemon juice
Gluten-Free Flour Mix
Ingredients:
- 1 cup of white rice flour
- 1/2 cup of tapioca starch
- 1/2 cup of cornstarch
- 3 teaspoons of baking powder
- 1 teaspoon of xanthan gum (or unflavored gelatin for egg substitute)
- 1/4 teaspoon of baking soda
- 4 teaspoons of granulated sugar
- 4 teaspoons of salt
Cake Ingredients:
- 2 tablespoons of margarine (for greasing the baking pan)
- Additional white sugar (for sprinkling on top)
- 1 and 1/2 cups Gluten-Free Flour Mix
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup margarine (room temperature)
- 3/4 cup white sugar (divided)
- 1 egg (room temperature, separated into yolk and white)
- 1/2 cup almond milk (or dairy-free milk alternative)
- Whipped cream or vanilla ice cream for serving (optional)
Tips on Choosing the Right Ingredients:
When choosing your ingredients, make sure that they are all gluten-free and dairy-free if you have any dietary restrictions. Also, try to choose berries that are in season for the best flavor. If using frozen berries, defrost them before incorporating them into the recipe. It’s also important to use room temperature ingredients for optimal results.
The Recipe How-To
Now let’s get into the fun part! Follow these instructions to create your very own delicious Berry Upside Down Cake.
Ingredients:
- 2 cups of mixed berries
- 1/2 cup of white sugar
- 2 tablespoons of margarine
- 1/2 tsp of vanilla
- 1/4 tsp of salt
- 1 1/4 cups of gluten-free flour (you can make your own using cornstarch, tapioca starch, and potato starch)
- 1 tsp of baking powder
- 1/4 tsp of baking soda
- Lemon zest and lemon juice from half a lemon
Step 1: Preparing the Berries
The first step is to prepare your mixed berries. Rinse them thoroughly with cold water and remove any stems or leaves. Pat them dry with a paper towel or let them air-dry for a few minutes.
Step 2: Creating the Berry Topping
In a skillet over medium heat, melt 2 tablespoons of margarine. Stir in 1/2 cup of white sugar, 1/4 tsp of salt, and 1/2 tsp of vanilla extract. Cook this mixture for about a minute until the sugar has fully dissolved. Add your prepared mixed berries and sauté for about two minutes until they are coated in the sweet and sticky mixture. Remove from heat and set aside.
Step 3: Preparing the Cake Batter
In a mixing bowl, add 1 1/4 cups of gluten-free flour along with 1 tsp of baking powder, 1/4 tsp of baking soda, and the zest from half a lemon. Whisk these dry ingredients together.
In another mixing bowl, cream together 2 tablespoons of margarine and 1/2 cup of granulated sugar until light and fluffy. Add in 2 large eggs (or your preferred egg substitute for a vegan option) and continue to mix. Add in the dry mixture alternating with 1/2 cup of greek yogurt and 1 tablespoon of lemon juice from that same half a lemon. Mix well.
Step 4: Assembling the Cake
Preheat your oven to 350°F. Grease a 9-inch cake pan and pour in your berry topping, spreading it evenly across the bottom of the pan. Pour the cake batter over the top, smoothing it out as best you can.
Step 5: Baking and Cooling the Cake
Place your cake pan into the preheated oven and bake for approximately 30-35 minutes until the cake has turned golden brown on top, and a toothpick inserted in the center comes out clean.
Remove your cake from the oven, allow it to cool for 10 minutes, then run a knife carefully around the edge of your pan to loosen any stuck bits. Place a plate over the top of the
Substitutions and Variations
Are you looking to put a unique spin on this delicious berry upside down cake recipe? Fortunately, there are plenty of substitutions and variations you can make to make it truly your own!
For starters, you can try using different fruits instead of berries. Apples, pineapples, plums, and cherries are all great options that will give your cake a different flavor profile. Alternatively, try using frozen blueberries or mixed berries if fresh ones aren’t available – just be sure to thaw them out first.
If you prefer a low-carb or keto-friendly option, consider using almond flour instead of regular flour and swapping the white sugar for a natural sweetener like stevia or erythritol. You can also replace the margarine with coconut oil or ghee to make it dairy-free.
For those who are gluten-free or have celiac disease, there are several flour alternatives that work great in this recipe. Instead of wheat flour, try using a gluten-free flour blend made from cornstarch, tapioca starch, potato starch, or xanthan gum. You can also use almond flour or coconut flour for a grain-free option.
Finally, if you’re looking for a vegan version of this recipe, you can use an egg substitute like unflavored gelatin or aquafaba (the liquid from canned chickpeas) in place of eggs. Swap out dairy butter for vegan butter spread and use Greek yogurt made from coconut milk instead of regular Greek yogurt.
There are so many ways to customize this berry upside down cake recipe to suit your dietary preferences and taste buds. Get creative and have fun with it!
Serving and Pairing
As a food lover, I always enjoy experimenting with different recipes and exploring new flavors. And when it comes to serving and pairing your Berry Upside Down Cake (Gluten Free), you have just as much room for creativity!
First off, let’s talk about the presentation. This cake is a total showstopper with its vibrant colors and beautiful layers – so make sure to serve it on a pretty platter or cake stand to really wow your guests. Adding some fresh berries or whipped cream on top will give it an extra touch of elegance.
Now, when it comes to pairing, there are so many possibilities depending on your personal taste as well as the occasion. This cake is perfect for a summer afternoon tea party, a family brunch or a weekend bbq with friends. You can complement its tangy sweetness with a cup of hot tea, iced coffee or even a glass of white wine.
For me, there’s nothing better than pairing this cake with a scoop of homemade vanilla ice cream. The creamy richness of the ice cream perfectly balances out the acidity of the berries and adds an extra depth of flavor. You can also try mixing in some lemon zest or juices with the ice cream for a more refreshing twist.
If you’re looking for other dessert options to complement this dish, you can try serving it alongside some fruity sorbet or a simple fruit salad made with mixed berries and some fresh mint leaves.
In conclusion, this berry upside down cake (gluten-free) recipe is versatile enough to be served for any occasion and paired with just about anything. So go ahead and get creative with your servings and pairings, and most importantly – enjoy those delicious flavors!
Make-Ahead, Storing and Reheating
I know how important it is to have a recipe that is both delicious and convenient. This berry upside down cake fits the bill perfectly. It can be made ahead of time and stored for up to several days. Once you have finished baking it, let it cool completely before wrapping it tightly in plastic wrap, then refrigerate.
When it comes to reheating the cake, there are a few ways to go about it. One of the easiest methods is simply to remove your cake from the fridge and let it come back to room temperature on your countertop. Alternatively, you can place it in a preheated oven at 350°F (180°C) for around 10-15 minutes or until heated through.
If you’re planning on making this cake for a special occasion, it can be made entirely ahead of time, frozen and then reheated when needed. Simply wrap it tightly in plastic wrap and foil before placing in the freezer. On the day of serving, you can simply thaw your cake at room temperature before reheating using one of the methods mentioned above.
Whether you’re making this cake in advance or serving it fresh, storing leftovers is a must. To keep your cake fresh for as long as possible, store leftovers in an airtight container and keep them in your fridge for up to five days. However, if you’re anything like me, leftovers will be gone way before then!
Tips for Perfect Results
If you want to make the perfect Berry Upside Down Cake, there are certain tips you should keep in mind. Here they are:
1) Make sure all ingredients are at room temperature before mixing them together. This will ensure even mixing.
2) Start with melted butter and brown sugar on the bottom of the pan. Then put mixed berries on top of the mixture, which will contribute to a moist and flavorful cake.
3) Use gluten-free flour with baking powder, baking soda, xanthan gum and salt for optimal texture and flavor. You can also use a combination of cornstarch, tapioca starch, and potato starch as well.
4) Try different types of fruit or berries. Apple, plum or pineapple can be great substitutions or additions to this recipe.
5) Don’t overmix the batter. Overmixing can cause the cake to become tough and dense.
6) Bake at 350°F for 30-35 minutes. Be careful not to over-bake.
7) After removing from the oven, let it cool for at least 10 minutes before flipping onto a serving plate. This allows the cake to settle and avoids breakage.
8) Serve the cake with Greek yogurt on top or a sprinkle of powdered sugar for an elegant touch.
By following these tips, your berry upside down cake will come out perfectly every time. Don’t be afraid to experiment with different variations and flavors!
Bottom Line
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In conclusion, this Berry Upside Down Cake (Gluten Free) recipe is an absolute must-try for anyone looking to indulge in a wholesome and healthy dessert. It’s loaded with fresh and juicy berries, gluten-free ingredients, and is free of dairy – making it perfect for those with dietary restrictions. This recipe doesn’t compromise on taste or texture, and you’ll absolutely fall in love with each bite.
With its simple ingredient list and easy-to-follow instructions, this cake is perfect for beginner bakers or those who don’t want to spend hours in the kitchen. Not to mention, with its vibrant color and beautiful presentation, it’s perfect for impressing guests at any gathering.
So why not give this recipe a try? With its delicious blend of flavors from the lemon zest, vanilla, and mixed berries, your taste buds won’t be disappointed. Plus, the satisfaction of knowing that you’re indulging in a healthy dessert will make each bite all the more enjoyable.
So go on and bake up a storm – your sweet tooth will thank you.
Berry Upside Down Cake (Gluten Free) Recipe
Ingredients
- 2/3 cup margarine
- 1 cup white sugar
- 4 cups berries, frozen
- 1/4 cup cornstarch
- 1 1/3 cups rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/2 cup cornstarch
- 1 1/2 teaspoons xanthan gum
- 2 teaspoons egg substitute
- 2 teaspoons unflavored gelatin
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup margarine
- 1 1/2 cups white sugar
- 4 eggs
- 4 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons vanilla
- 2/3 cup Sprite (any citrus soda works) or 2/3 cup 7-Up soda (any citrus soda works)
Instructions
- Preheat the oven to 375°F
- Add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
- Sprinkle with 1 cup white sugar.
- In a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. Toss to coat and sprinkle over margarine sugar mixture. Set pan aside.
- In a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
- Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
- Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
- Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
- Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.