Berry Best Upside-Down Cake

 

1/3

cup butter or margarine

1/2

cup sugar

1

bag (12 oz) frozen mixed berries (blackberries, strawberries, blueberries and raspberries), thawed, drained

1 1/3

cups Gold Medal® all-purpose flour

1

cup sugar

2/3

cup milk

1

teaspoon baking powder

1

teaspoon vanilla

1/2

teaspoon salt

1

egg

• 1 Heat oven to 350°F. In 9-inch square pan or 10-inch ovenproof skillet, heat butter in oven about 2 minutes or until melted. Sprinkle 1/2 cup sugar evenly over melted butter. Spoon berries evenly over sugar mixture.
• 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl frequently. Pour batter over berries.
• 3 Bake about 50 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan or skillet; turn plate and pan or skillet over. Leave pan over cake about 1 minute so sugar mixture can drizzle over cake; remove pan or skillet. Serve warm. Store cake loosely covered.