Caramel Banana and Berry Upside Down Cake
An outrageously delicious Caramel Banana and Berry Upside Down Cake - perfect for dessert or a decadent breakfast.
Caramelized Berry + Banana Upside Down Cake! 🍰
Move over pineapples - there’s a new upside-down cake in town, and she’s juicy, golden, and a total showstopper.
This cake is straight-up magic: a glossy homemade caramel hugs fresh California Giant Berries strawberries, blackberries, and blueberries, soaking into every inch of that soft, tender cake. And when you flip it over…oh boy, just wait for my face in the video, it says it all 😂
The berries melt down into a sweet, molten berry glaze that basically frosts the cake for you. It’s rich. It’s moist. It’s a flavor frenzy wrapped in fruit and caramel.
My Italian Nannu swore by pineapple upside-down cake, but I’m willing to bet he’d jump ship for this berry version the moment he smelled it baking ;)
It’s the kind of dessert that disappears fast…you’ve been warned.
xx Marie
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Banana Berry Caramel Upside Down Cake
Serves 8
For the Caramel Topping:
* 2 ripe bananas
* 1 & ½ cups mixed California Giant Berries - strawberries (thinly sliced), blueberries, blackberries
* ½ cup sugar
* 3½ tablespoons unsalted butter
* Pinch of salt
For the Cake Batter:
* ½ cup unsalted butter, softened
* ½ cup sugar
* ½ cup plain yogurt
* 2 large eggs
* 1 & ⅔ cups all-purpose flour
* 1½ teaspoons baking powder
* ½ teaspoon baking soda
* 1 teaspoon salt
Instructions:
1. Prep the pan: Grease a 9-inch round cake pan with butter. Slice the bananas lengthwise and layer them (cut-side down) at the bottom of the pan. Scatter the berries evenly across the bottom of the pan filling in the holes from where you places the banana slices.
2. Make the caramel: In a saucepan over medium heat, melt the sugar until it turns a golden amber color. Remove from heat and stir in the butter and a pinch of salt until smooth. Pour the hot caramel evenly over the bananas/berries in the pan.
3. Make the batter: In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the yogurt.
4. Add the eggs: Add eggs one at a time, beating well after each addition.
5. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing until just combined.
6. Assemble and bake: Pour the batter over the fruit and spread evenly. Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and flip: Let the cake cool in the pan for 10 minutes. Then run a knife around the edges and invert onto a serving plate. Let cool slightly before serving. Enjoy!
