Three Berry Upside-Down Cake

A friend of mine clipped this recipe out of some magazine last week & passed it on to me thinking (correctly!) that I'd be interested in it! Love those kinds of friends! The first time I made this I used a combination of frozen blueberries, raspberries & marionberries!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  tablespoons unsalted butter, melted
• 1⁄3 cup brown sugar, firmly packed
• 1  cup blackberry
• 1  cup blueberries
• 1  cup raspberries
• 1⁄4 cup unsalted butter, softened
• 2  tablespoons  vegetable oil
• 1⁄2 cup granulated sugar
• 1  egg
• 1 1⁄2 teaspoons vanilla extract
• 1⁄2 teaspoon  almond extract
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄3 cups  reduced-fat buttermilk

Directions

1. Preheat oven to 375 degrees F.
2. Spray 9"x9" cake pan with cooking spray, then pour in melted butter.
3. Sprinkle brown sugar evenly over butter, then carefully scatter berries over sugar.
4. Place 1/4 cup softened butter, along with oil & sugar, in large bowl, then beat with mixer at medium speed until well blended.
5. Beat in egg & extracts.
6. In another bowl, sift or wisk together flour, baking powder, baking soda & salt.
7. To the butter mixture, add flour mixture & buttermilk alternately, beating at low speed until just combined.
8. Pour batter on top of berries.
9. Bake 30-35 mintes until top is golden brown & sides are bubbly.
10. Remove from oven & cool on wire rack 5 minutes, then invert onto serving plate.