Quick Fresh Fruit Upside Down Cake...make it regular or gluten free!

Using fresh or frozen blackberries makes this quick upside down cake come together in under an hour!

2 T. butter

flour for dusting pan

8 or 9 ounce package single layer gluten free or regular white or yellow cake mix

2 cups fresh or frozen blackberries

½ cup appropriate flavored preserves

Preheat oven to 375˚F.

Spread butter evenly over the bottom of a round 8 inch cake pan; dust with the flour.

Prepare cake batter according to manufacturer directions OR use the following recipe from scratch:

1½ cups gluten free flour blend*

1½ t. baking powder

¾ t. salt

½ t. cinnamon

½ cup unsalted butter, room temperature

1/3 cup sugar

1 t. vanilla

2 large eggs, beaten

½ cup sour cream or plain yogurt

For cake made without a mix:
Whisk flour through cinnamon ingredients together. In a separate bowl, beat butter and sugar until fluffy. Beat in vanilla, beaten eggs, and yogurt or sour cream.  Stir the liquid mixture into the flour mixture and mix just until combined.

To assemble:

Thaw frozen berries at room temperature for 30 minutes or microwave them for one minute on medium setting. Place the two cups of berries into the bottom of the buttered cake pan. Drizzle ½ of the preserves that have been heated for 30 seconds in the microwave over the berries. Now fold the cake batter over the berries in the cake pan, smoothing evenly over the fruit. Tap the pan on the kitchen counter to help settle the batter.

Bake until the center of the cake springs back when gently pressed, about 30 minutes. Test all the way into the center with a toothpick to be sure it is done. Cool the cake in the pan for 10 minutes, then loosen the edges and invert the cake onto a serving plate. Heat the remaining preserves and drizzle over the cake.

Serve with whipped cream or ice cream.

Makes: Eight servings.

*A recipe for gluten free flour blend is at my other blog: Gluten Free Foodie Heaven (link is at top of this blog.)