Lemon Berry Upside Down Cake
Cook Time:
55
Minutes
Difficulty:
Medium
Serves Up To:
8
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
2/3 cup mixed berry, seedless raspberry or blueberry jam
1 cup fresh raspberries
3/4 cup fresh blueberries (sightly heaping)l
4 eggs
1/2 cup sugar
1/3 cup vanilla or lemon Greek yogurt
2 teaspoons lemon extract
1/4 cup butter, melted
3 cups scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions
- 1
Preheat oven to 350°F and lightly butter a 9-inch round baking pan.
- 2
Spread jam in the bottom of the baking dish, spreading very lightly in the center and sprinkle with berries to evenly coat the bottom.
- 3
Beat eggs in a large bowl until foamy. Beat in sugar, yogurt and extract, then beat in butter. Beat in almond flour, baking powder, baking soda and salt.
- 4
Spread evenly over berry mixture and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let stand for 15 minutes.
- 5
Run a small sharp knife around the edges and place a large flat plate over the top of the pan; carefully invert cake. Let cool completely before serving. Makes 8 servings.
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