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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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momaphet October 14, 2010

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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Engrossed May 24, 2008
Three Berry Upside-Down Cake