Peppermaster Bumbleberry upsidedown cake recipe
Ingredients for the fruit topping:
2 cups of mixed berries, fresh or frozen. (blueberries, blackberries, raspberries, cranberries, strawberries, etc.)
1/2 cup of brown sugar
Ingredients for the cake:
1 2/3 cup of unbleached flour
3 tsp of baking powder
1/2 tsp salt
1 cup sugar
1/2 cup of pastry-cut butter (either softened to room temperature or cut up with pastry cutter)
2 tbsp Peppermaster Raspberries in Heat
3/4 cup of milk
Preheat the oven to 360 F
Grease a 9 inch spring form pan bundt pan. Spread the mixed fruit around the bottom of the pan, cover with the brown sugar. Set aside.
In a large bowl, cream the butter. Slowly add the sugar, eggs, and Raspberries in Heat, mixing well between each ingredient addition.
In a smaller bowl, blend the flour, baking powder and the salt. Add half of this dry mixture to the butter mixture, blending well. Add the milk and mix well. finally add the rest of the dry ingredients to the butter mixture and mix until well blended.
Pour the batter over the fruit mixture in the bundt pan.
Place the bundt pan on a drip pan and bake for 45-50 minutes or until an inserted toothpick comes out clean.
Run a knife around the sides of the cake pan to insure it has released from the pan. Then, remove the sides of the bundt pan and turn the cake onto a serving platter.
Drizzle with Peppermaster Raspberries in Heat and serve warm with a dollop of fresh whipped cream.