Double Berry Upside Down Cake. Part cake and part pie, this upside cake does not disappoint! Lots of caramelized blueberries and raspberries highlight this cinnamony, dense, and super moist single ...

3/4 cup unsalted butter (6 ounces), cubed, at room temperature, divided. 1 tablespoon fresh lemon juice. 1 1/2 cups granulated sugar, divided. 1 teaspoon kosher salt, divided ...

Cool the cake upside-down after baking. Ideally, you want a tube pan with a removable bottom and with three metal feet. When the cake comes out of the oven, flip it upside down (either onto the ...

Preheat oven to 350°F. Beat egg whites at medium-high speed in bowl of a standing electric mixer until frothy. Add cream of tartar and beat until firm peaks form.

Cool cake, upside down, for at least 2 hours. When ready to serve, turn pan right side up and run a long, sharp, thin-bladed knife along the edges and the center tube.

Fresh and frozen berries also make a fine upside-down cake; this recipe comes from Krause Berry Farms, the famed farm, bakery and estate winery that has been a Fraser Valley destination for 50 years.

Mary Berry's upside-down cake is topped with caramel and apricots for a celebration of sticky and sweet. Moorish and moist, it can be served warm from the oven or cold. This recipe uses tinned ...

While baking angel food cake might seem intimidating, a few simple rules — making sure the egg white meringue is stable, baking in a tube pan, and cooling the cake upside down so it doesn’t ...