Ingredients:

  • 6 Tbsp (85g) Unsalted Butter, cubed (for caramel)
  • 3/4 cup (150g) Light Brown Sugar, packed (for caramel)
  • 4 cups (approx. 500g) Mixed Berries (raspberries, blueberries, blackberries), fresh or frozen
  • 1 3/4 cups (210g) All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (113g) Unsalted Butter, softened (for batter)
  • 3/4 cup (150g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1/2 cup (120ml) Buttermilk, room temperature

Instructions:

  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) round cake pan with a circle of parchment paper. Do not grease the sides.
  2. Make the Caramel: In a heavy-bottomed saucepan over medium heat, melt the 6 Tbsp of butter. Stir in the brown sugar until fully dissolved and bubbling lightly (about 2 minutes). Do not let it burn.
  3. Line the Base: Immediately pour the hot caramel mixture into the prepared cake pan. Quickly tilt the pan to coat the bottom evenly. Scatter the mixed berries evenly over the caramel layer.
  4. Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  5. Creaming: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy (about 3-4 minutes).
  6. Add Eggs & Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  7. Combine Wet & Dry: Alternate adding the dry ingredients mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined to avoid overdeveloping the gluten.
  8. Assemble: Gently spoon the batter evenly over the layer of berries in the cake tin. Do not press it down.
  9. Bake for 40–45 minutes, or until a skewer inserted into the cake portion comes out clean.
  10. Cool Slightly: Remove from the oven and let the cake cool in the tin on a wire rack for exactly 10–15 minutes. This window is crucial for successful inversion.
  11. The Flip: Place a serving plate or cake stand upside-down over the top of the cake tin. Using thick oven gloves, firmly grip both the tin and the plate together and, in one swift motion, flip the whole assembly over.
  12. Release: Let the tin sit for 5 minutes to allow the caramel to release. Gently lift the tin off. Peel off the parchment paper before serving.