I liked that there is no egg and you can use a lot of fruit. The cake was decent. The first batch I made, I used half the sugar and whole wheat pastry flour, it tasted mildly sweet and tart. The edges were crunchy with a moist center. I felt like I was wasting electricity baking two tiny deserts. For my second batch, I doubled the recipe and baked it in an 8x8 pan with banana slices on top (4 bananas). Used dry milk mixed with water. It came out fine.
Upside-Down Berry Cakes
This dessert is the perfect finish to a late-summer dinner for two.
Yield: 2 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 237
- Calories from fat: 17%
- Fat: 4.5g
- Saturated fat: 0.7g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 1.8g
- Protein: 3.1g
- Carbohydrate: 47.9g
- Fiber: 3.7g
- Cholesterol: 1mg
- Iron: 0.9mg
- Sodium: 126mg
- Calcium: 90mg
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- Dash of salt
- 1/4 cup skim milk
- 4 teaspoons reduced-calorie stick margarine, melted
- Cooking spray
- 1 cup fresh blueberries
Preparation
- Preheat oven to 375°.
- Combine first 4 ingredients in a small bowl; stir well. Add milk and margarine, stirring just until flour mixture is moist. Divide batter evenly between 2 (10-ounce) custard cups coated with cooking spray. Top each with 1/2 cup blueberries.
- Bake at 375° for 35 minutes or until lightly browned and fruit topping is bubbly.
Upside-Down Berry Cakes Recipe at a Glance
- COURSE: Desserts
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Summer, Valentine's Day
- PUBLICATION: Cooking Light
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Cranberry Upside-Down Cake
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Blackberry-Apple Upside-Down Cake
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Sponge Cake with Orange Curd and Strawberries
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