Mini Berry Upside Down Cake

Name: Mini Berry Upside Down Cake
Yield: 2
Ingredients: 1 cup butter at room temperature; 1½ cup cups white sugar; 8 egg yolks; ¾ cup milk; ¼ teaspoon almond extract; 2 teaspoon vanilla; 2 cups cake flour; 2 teaspoon baking powder; ½teaspoon salt; 4 tablespoons brown sugar; 1 cup California Giant raspberries; 1 cup California Giant blackberries

Serves2

These mini upside down cakes make for a great miniature dessert at any event you host. Blackberries and raspberries within the cake burst with flavor and are topped with whipped cream and fresh berries.

INGREDIENTS

1 cup butter at room temperature
1½ cup cups white sugar
8 egg yolks
¾ cup milk
¼ teaspoon almond extract
2 teaspoon vanilla
2 cups cake flour
2 teaspoon baking powder
½teaspoon salt
4 tablespoons brown sugar
1 cup California Giant raspberries
1 cup California Giant blackberries

DIRECTIONS

- - Spray a muffin pan with nonstick spray.
- - In each muffin cup, sprinkle 1 tablespoon of brown sugar evenly in the bottom. Top with 2 raspberries and 2 blackberries.
- - In a large stand mixer, beat together the sugar and butter until fluffy. Beat in each egg yolk until well incorporated.
- - Mix in the milk, vanilla, and almond extract.
- - In a large bowl, stir together the flour, baking powder, and salt.
- - With the mixer on low, add a little bit of the flour mixture at a time until all is incorporated.
- - Spoon one large spoonful of batter on top of of the berries and sugar. Tap the pan on the countertop and batter should almost come up to the top of the muffin cup.
- - Bake 20 minutes or until you can insert a toothpick and it comes out clean.
- - Let cool 5 minutes and then turn onto a cooling rack or parchment paper. Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream.

Mini Berry Upside Down Cake

INGREDIENTS

DIRECTIONS

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