Berry Upside Down Cake

Over the weekend, Matt and I headed out to Crystal Lake to see my mom and dad. As many of you know, my mom is an excellent cook and is always trying new recipes. Yesterday for breakfast, she made Berry Upside Down Cake and it was delicious. I thought I would share this recipe with all of you, as it is great for breakfast, but could also be served with ice cream for dessert. Enjoy!

Berry Upside Down Cake
Cooking Spray
2 T. butter, melted
1/3 c. firmly packed brown sugar
1 c. blackberries
1 c. raspberries
1 c. blueberries
1/4 c. butter, softened
2 T. vegetable oil
1/2 c. sugar
1 egg
1 1/2 t. vanilla extract
1/2 t. almond extract
1 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 1/3 c. reduced fat butter milk

Preheat oven to 375 degrees
Spray 10 in. cake pan or 8x8 square pan (the actual recipe calls for a 9 in. cake pan, but that is way too small for all the ingredients, as we learned yesterday) with cooking spray. Pour in melted butter (or melt in pan). Sprinkle brown sugar evenly over butter. Scatter berries over sugar.
Place butter, oil, and sugar in bowl; beat with mixer at medium speed, until well blended. Beat in egg and extracts.
Sift together flour, baking powder, baking soda, and salt. Add flour mixture and buttermilk alternately to butter mixture; beating at low speed until just combined.
Pour batter on top of berries. Bake 30-35 minutes until top is golden and sides are bubbly.
Remove from oven. Cool 5 minutes, and invert onto serving plate.