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Perfect Fresh Mulberry Upside-Down Cake Recipe with Browned Butter and Lemon Zest

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A rustic yet elegant upside-down cake featuring fresh mulberries caramelized with sugar, enriched with nutty browned butter and bright lemon zest. Perfect for summer and fall, this cake is moist, flavorful, and easy to make.

Ingredients

Scale
  • 2 cups (300 grams) fresh mulberries, rinsed and patted dry
  • 6 tablespoons (85 grams) unsalted butter, divided (4 tablespoons for browning, 2 tablespoons for batter and greasing)
  • 3/4 cup (150 grams) granulated sugar
  • 1 cup (125 grams) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup (80 ml) whole milk, room temperature
  • 1 teaspoon lemon zest (from 1 medium lemon)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 10-inch cast iron or oven-safe skillet generously with 2 tablespoons of unsalted butter, coating the entire surface evenly.
  2. Prepare the browned butter by melting 4 tablespoons of unsalted butter over medium heat in a small saucepan. Stir frequently as it foams and turns golden brown, about 4-6 minutes. Remove from heat and pour into a heatproof bowl to cool for about 5 minutes.
  3. Sprinkle the granulated sugar evenly over the greased skillet, then spread the fresh mulberries on top in a single layer.
  4. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
  5. In a large bowl, whisk the eggs and granulated sugar until pale and slightly thickened, about 2 minutes. Add the cooled browned butter, milk, vanilla extract, and lemon zest, mixing gently.
  6. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix; a few flour streaks are okay.
  7. Carefully spoon the batter over the mulberries in the skillet, smoothing the top with a spatula.
  8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown with bubbly, caramelized fruit edges.
  9. Let the cake cool in the skillet on a wire rack for 10 minutes. Run a thin knife around the edges to loosen, then invert the cake onto a serving plate so the mulberries are on top.
  10. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Ensure the skillet is well-greased to prevent sticking. Watch the browned butter carefully to avoid burning; remove from heat when golden brown with a nutty aroma. Fold batter gently to keep the crumb tender. If using frozen mulberries, thaw and drain well to avoid excess moisture. Variations include using mixed berries, gluten-free flour, dairy-free milk, or adding spices like cinnamon.

Nutrition

Keywords: mulberry cake, upside-down cake, browned butter, lemon zest, summer dessert, berry cake, easy cake recipe

Find it online: https://twirltaste.com/perfect-fresh-mulberry-upside-down-cake-recipe-with-browned-butter-and-lemon-zest/