ACTIVE 15 MIN. - TOTAL 1 HOUR, 15 MIN.
SERVES 8
⅓ cup light brown sugar
4 Tbsp. unsalted butter
1 tsp. kosher salt, divided
3 cups mixed fresh berries (such as blueberries, blackberries, and raspberries)
2 large eggs, at room temperature
1 cup granulated sugar
½ cup sour cream, at room temperature
½ cup vegetable oil
1 tsp. vanilla extract
1 ½ cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Stir together brown sugar, butter, 1 tablespoon water, and ¼ teaspoon of the salt in a small saucepan; cook over medium until sugar is dissolved, 1 to 2 minutes. Transfer mixture to prepared pan; spread in an even layer. Top evenly with berries. Set aside.
2. Whisk together eggs, granulated sugar, sour cream, oil, vanilla, and remaining ¾ teaspoon 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.
3. Bake in preheated oven until top is golden brown and a wooden pick inserted into center of cake comes out mostly clean, 45 to 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.
______ Spiced Plum Upside-Down Cake Prepare the recipe as directed, substituting 2 cups sliced plums (from 3 to 4 whole plums, cut ½ inch thick) for the mixed berries in Step 1. In Step 2, substitute ½ tsp. ground cardamom for the cinnamon. Proceed with recipe as directed.
Peanut Butter-Banana Upside-Down Cake Prepare the recipe as directed, substituting dark brown sugar for the light brown sugar and 3 medium bananas (sliced lengthwise) for the mixed berries in Step 1. Place bananas in pan cut sides down; sprinkle with ¼ cup chopped salted roasted peanuts.
In Step 2, whisk ⅓ cup smooth peanut butter into egg mixture.
Proceed with recipe as directed. Top with additional peanuts.
photographs by GREG DUPREE
RECIPES: ALANA AL-HATLANI; FOOD STYLING: JULIAN HENSARLING; PROP STYLING: CHRISTINE KEELY