Berry Upside Down Cake Recipe

Upside-down berry cake

  • cuts into 12
  • Easy

Berries become sweeter once frozen - meaning more fruity juice for a delicious looking cake. Frozen berries such as raspberries, blackberries and blackcurrants are great to keep in the freezer for impromptu puddings. Why not add them to this rich, fluffy almond cake to make it even more luxurious.



  • butter 200g
  • golden caster sugar 200g
  • eggs 4
  • self-raising flour 225g
  • ground almonds 25g
  • frozen mixed berries 200g, defrosted
  • golden syrup 2 tbsp


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Line a deep 20cm spring-form cake tin with paper and grease it. Beat the butter and sugar together until light and fluffy. Beat in the eggs and then fold in the flour and almonds. Fold in enough water to make the mixture spoonable.

  • Step 2

    Drain any excess juice off the berries and tip them into the base of the tin. Add the golden syrup, then spoon the cake mixture on top. Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper.

Find more recipes for fruity puddings here. We love a fruit pudding especially when they're easy to make. Try one of our ten fruity desserts.

passion fruit self-saucing pudding

Nutritional Information

  • Kcals 311
  • Fat 17.5g
  • Carbs 35g
  • Fibre 1.2g
  • Protein 5.1g
  • Salt 0.53g