Kicked-Up Haskap Upside-Down Cake

Who knew flipping a cake upside down could turn your day right-side up? Haskap berries bringing that topsy-turvy sweetness to the next level this holiday season!


Haskap Topping

1/2 cup Sugar
1/2 tsp Cinnamon
1/2 tsp All Spice
1 3/4 cup Frozen Haskap Berries


1 1/4 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 tsp Cinnamon
8 tbsp Butter, room temperature
1/2 cup Sugar
1/2 cup Dark Brown Sugar
1-2 tsp Orange Zest
1 Egg, room temperature
1 tsp Vanilla
1/2 cup Milk


For Haskap Topping

  1. Preheat oven to 350 degrees Fahrenheit. Use 2 tbsp of butter and smear on the bottom and sides of a 9-inch cake pan.
  2. In a small bowl, combine the first 3 ingredients of the topping mixture.
  3. Pour the mix evenly onto the bottom of the cake pan. Add berries in a single layer on top of the mixture. Set aside.

For Cake

  1. In a bowl, whisk flour, baking powder, salt, and cinnamon. Set aside.
  2. In a large bowl, beat the remaining butter, dark brown sugar and granulated sugar. Mix until light and fluffy.
  3. Add egg, vanilla, and orange zest and mix.
  4. On low speed, add flour mix to wet mix in 3 batches and alternate with milk in 3 batches. Mix evenly.
  5. Spoon batter over berries in the cake pan and smooth out the batter so it's even on top.
  6. Bake for 35 minutes or until an inserted toothpick comes out clean.
  7. Let cool for 15 minutes before removing the cake.
  8. Enjoy!

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