Summer berry upside down cake
https://www.coop.co.uk/recipes/summer-berry-upside-down-cake
In this vibrant version of an old favourite, we’ve swapped canned pineapple for seasonal British berries
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Feeds
12
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Ready in
1 hour
15 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 59g
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Ingredients
- For the fruit mix:
- 200g Co-op British strawberries, hulled and quartered
- 100g Co-op British raspberries
- 50g caster sugar
- 2 tbsp cornflour
- 1 tsp vanilla extract
- For the cake:
- 225g Co-op unsalted butter, softened, plus extra for greasing
- 300g Co-op plain flour, plus extra for sprinkling
- 1/2 tsp bicarbonate of soda
- 350g caster sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 4 Co-op British eggs, beaten
- 200g Co-op low fat strawberry yogurt
- 50g Co-op British blueberries
- icing sugar, for dusting (optional)
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- In a bowl, combine all the ingredients for the fruit mix
- Grease a 24cm cake tin, sprinkle over a little flour and line with greaseproof paper
- Spoon the fruit mix into the bottom of the tin, leaving some gaps in between
- Mix the flour and bicarbonate of soda together
- In a separate bowl, cream together the butter, sugar, vanilla extract and lemon zest until pale and fluffy
- Pour the eggs into the creamed mixture a bit at a time, stirring and gradually sifting in the flour as you go
- Once everything is combined, gently fold in the strawberry yogurt and spoon into the tin
- Poke the blueberries into the cake mix and bake for 45-50 mins until springy to the touch
- Remove from the oven and leave to cool
- Once cooled, turn out the cake, carefully peel off the paper and dust with the icing sugar, if using
