⅓cupvanilla yogurt or sour cream(I used a vanilla cinnamon yogurt which was excellent)
⅓cupvanilla coffee creamer
1 ½teaspoonsbaking powder
Preheat oven to 350 degrees. Grease a 10” round cake pan with butter or nonstick spray. Cut parchment paper to fit bottom and place in pan.
Melt butter and pour into bottom of cake pan.
Sprinkle light brown sugar over butter evenly.
Place berries in your preferred design. I did a spiral with the blueberries and filled it in with the diced strawberries. You could also do it in rows or pie slices and make a nice red and blue pattern. Set aside.
In a mixing bowl, cream butter and both sugars for about 2 minutes.
Add egg and extract and mix well.
Continue beating as you add yogurt/sour cream and creamer.
Combine flour, baking powder and salt in small bowl. Add to batter and mix just until blended.
Spoon batter gently over fruit so as not to dislodge them. You want to keep that nice pattern. Smooth carefully.
Bake for 50 minutes. Check at the 35 or 40 minute mark to see if the cake is getting too brown. If it is, cover with aluminum foil for remainder of baking time.
Note: Don’t worry if it sticks to the cake a little as the top will become the bottom when it is done.
Test to make sure the cake is done by inserting a toothpick in center. If it comes out mostly clean with just a few crumbs the cake is done.
Remove from oven and place on wire rack to cool for 10-15 minutes.
Place serving plate on top of pan and, holding sides of cake pan and dish, flip over so fruit is on top.
Gently lift off cake pan and allow to cool.
Prior to serving decorate with whipped cream. You can also add some additional berries and sprig of mint if desired.
Note: This cake is best served 1-2 hours after baking and before refrigerating.
This cake will keep 3 days in the refrigerator. Freezing is not recommended.