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    You are in: Home / Recipes / Three Berry Upside-Down Cake Recipe
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    Three Berry Upside-Down Cake

    Average Rating:

    2 Total Reviews

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    • on October 14, 2010

      I'm not giving stars because one change I made may have effected the results to the negative. The flavor on this is quite lovely, I really enjoyed the berries with the almond. The problem - I used an 8x8 pan (how is it I have 3 and no 9x9?), the cake took and extra 15 minutes to cook and though it tested cooked all the way it was still pretty densed in the middle, the edges were more cakey but still not to my liking. Because the batter didn't over fill the pan and it didn't over raise I thought it would be ok, but obviously this is meant to be a thinner cake to bake out correctly.

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    • on May 24, 2008

      LOVELY! I made this with frozen mixed berries, half the amount of Splenda brown sugar, half Splenda half sugar and added a teaspoon of cinnamon. I also cooked it longer. I was surprised that the berries shrunk down a lot and it ended up being mostly cake but it was still very nice. I enjoyed it warm with whipped cream. Freddy Cat says thanks for the sweets! Made for the Zaar recipe tag game.

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    Nutritional Facts for Three Berry Upside-Down Cake

    Serving Size: 1 (119 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 313.1
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 6.1 g
    Cholesterol 49.3 mg
    Sodium 211.2 mg
    Total Carbohydrate 45.8 g
    Dietary Fiber 3.0 g
    Sugars 24.9 g
    Protein 3.8 g

    The following items or measurements are not included:

    reduced-fat buttermilk


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