Fruit Upside Down Cake

Everyone has heard of Pineapple upside down cake. You don't have to make an upside down cake just with pineapple. This is one of my family's favorite fruit topped cake recipes. You can use just about any kind of fruit you like. I generally make it with berries. I like cranberries and blueberries mixed together. But I've made this with peaches, both canned and fresh, strawberries, raspberries alone and together, sometimes fresh and sometimes frozen. The one in the picture is made with frozen fruit, blueberries, strawberries and cranberries, evenly mixed.

Fruity Upside Down Cake

Preheat oven to 350F. Generously grease a 10 inch spring form pan. Set aside.

Fruit Topping:

3 cups of prepared fruit, fresh or frozen
2 tablespoons of butter, room temperature
1/2 cup brown sugar, packed
1/4 teaspoon all spice
1/4 teaspoon cinnamon

In a small bowl blend butter, sugar and spices until crumbly and well blended. Sprinkle into the bottom of the prepared pan. Cover bottom with even layer of fruit. Set aside.

Cake:

1/4 cup of butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
3 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

With electric mixer cream together butter and sugar until lemon yellow in color. Add eggs, one at a time mixing well between each. Mix in vanilla. In a separate bowl, mix together flour, baking powder and salt. Add to egg mixture, alternating with dry ingredients. Mixing well between each addition.

Spoon batter over fruit. Place pan on cookie sheet to catch any syrup that drips out. Bake about 40 - 45 minutes, until tester inserted in center comes out clean.

Cool on rake, run a knife around the edge of the cake to loosen from the pan. Invert onto serving platter.

Serves 8 - 10.