Berry upside down cake

DSC_0461For me the phrase “upside down cake” evokes the memory of a Blue Peter presenter (Anthea Turner I think) making a pineapple topped creation. At the time I was very very little so I can’t say I really remember actually wanting to eat the cake. Anyway, for me the upside down cake is pretty much 70s throwback meets 90s childhood recipe and it appeals to me purely because you get a delicious cake that is ready straight from the oven. D and I both liked this cake so much I had to send us both into work with pieces to share as we were very much in danger of polishing it off by ourselves in a matter of days.

To make this cake you will need:

Approx 2 handfuls frozen or fresh berries,

2 tbsp golden syrup

115g salted butter

115g caster sugar

115g self raising flour

2 eggs

2tbsp milk

30g ground almonds,

Preheat your oven to 180°C. Line an 8inch loose bottomed cake tin with greaseproof paper. Drizzle this with 1 tbsp of your golden syrup and top with your berries.

DSC_0448Cream together your butter and sugar. Gradually add in your eggs. Following this sift in your flour and fold your golden syrup and milk into the mix.

DSC_0449DSC_0451Add your cake mix into your cake tin. As the mix for this cake is quite thick use a smooth knife (such as a pallet knife) to evenly spread the cake mix over the tin so everything bakes evenly. Bake for 30 – 40 minutes, or until the cake is golden brown and a skewer comes out of the middle of the cake clean.

DSC_0452DSC_0453Once the cake has cooled slightly peel off the greaseproof paper.

DSC_0454The beauty of this cake is that it can be served hot with something like custard as a pudding or cold on its own as more of a cake type thing.

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5 thoughts on “Berry upside down cake

    1. I think so, a lot of the flavour comes from the ground almonds. You could also replace the golden syrup with honey, agave nectar or maple syrup. Let me know how you get on.

      1. Yeah, I’m craving for that nutty flavor 😛
        Maple syrup is a great option. Maple syrup is 100% natural sweetener that is claimed to be more nutritious and healthier than sugar.
        Once I try the recipe, I’ll definitely let ya know how it turns out to be.

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