Boozy Berry Upside-Down Cake
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 365
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 40
- Protein
- 4
- Cholesterol
- 49
- Sodium
- 237
- Total: 1 hr 15 min (includes cooling time)
- Active: 20 min
Ingredients
2 cups all-purpose flour
1 2/3 cups granulated sugar
1 1/4 cups whole milk
1/3 cup sweetened coconut
2 teaspoons baking powder
1 teaspoon coconut extract
1/2 teaspoon kosher salt
1 large egg
10 tablespoons (1 stick plus 2 tablespoons) salted butter, melted
2/3 cup brown sugar
2 tablespoons tequila
1 cup blackberries
1 cup blueberries
1 cup chopped strawberries
Canned whipped cream, for serving
Directions
- Preheat the oven to 350 degrees F.
- Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
- Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
- Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.