Saskatoon Upside-Down Cake: A Jewel of Prairie Flavor (Gluten-Free Friendly!)
Indulge in the true taste of the Canadian prairies with this exquisite Saskatoon Upside-Down Cake. This dessert transforms humble saskatoon berries into a dazzling masterpiece, shimmering with deep purple fruit bathed in their luscious, honeyed juices. After baking, the tender, lightly sweetened sponge cake is inverted, allowing it to thoroughly soak up all that delightful fruit topping. Serve this cake warm with a scoop of vanilla ice cream, and prepare for an unforgettable experience – one slice will simply not be enough! It’s a taste of pure summer joy, and it’s also wonderfully adaptable for gluten-free diets.
This year, the saskatoon berries have been exceptionally sweet, plump, and abundant, thanks to the generous rains we received earlier in the season. Everywhere you look, the branches of the saskatoon bushes are gracefully bowed, heavy with the weight of their dusky, jewel-toned fruits. It’s a truly precious harvest, a bounty that brings immense joy and a flurry of activity to our household.
Saskatoons, also known as Juneberries or Serviceberries, are a beloved native berry of North America, particularly cherished in the prairie regions. Their flavor is a delightful blend of blueberry, almond, and apple, making them unique and incredibly versatile in baking. Beyond their delicious taste, saskatoons are packed with antioxidants, fiber, and essential nutrients, making them a healthy and flavorful addition to any diet.
My partner, Raymond, has dedicated hours each day to picking these glorious berries, always accompanied by his faithful, seventeen-year-old sidekick, Pippa. She’s a seasoned berry-eating pro, diligently scarfing down every single berry that happens to fall to the ground. Despite her age, her enthusiasm for saskatoons remains undimmed – it’s a sweet tradition we all cherish.
As the pails of freshly picked saskatoons keep arriving, my kitchen transforms into a bustling hub of activity. The first step is always meticulous sorting to remove any duds or tiny critters (you can find my handy method for cleaning saskatoons here). After sorting, these beautiful berries are destined for delicious creations, from vibrant saskatoon juice to this truly exceptional saskatoon upside-down cake.
For four intense days, our household was immersed in the joyous chaos of picking and processing over 50 gallons of saskatoons. Even with this incredible yield, we made sure to leave plenty on the bushes for our feathered friends. The result of our labor? Countless quarts of unsweetened saskatoon juice, meticulously canned and stored, ready to nourish us throughout the long winter months. Every single day, Raymond and I enjoy a shot of this wholesome juice, savoring its wonderful flavor and the wealth of beautiful antioxidants and nutrients it provides. It’s a daily dose of prairie goodness that keeps us feeling vibrant all year long.
Amidst all the hard work of picking and juicing, taking a moment to bake this irresistible saskatoon upside-down cake serves as the most delightful reward. This recipe is exceptionally versatile, working beautifully with my homemade gluten-free flour blend, ensuring everyone can enjoy a slice. For those who don’t require a gluten-free option, regular all-purpose flour works just as wonderfully.
What truly elevates this cake to sublime heights is the thoughtful inclusion of honey, both in the jammy fruit topping and the tender sponge cake. This golden nectar perfectly complements the unique almond and vanilla notes inherent in saskatoon berries, creating a rich, caramelly flavor profile that is simply divine. Each bite is a harmonious symphony of sweet, tangy, and earthy undertones, culminating in a dessert that embodies the very essence of summer in one glorious package. It’s truly a labor of love that pays off in delicious dividends.
More Saskatoon Deliciousness to Explore
If you’re as enamored with saskatoon berries as we are, you’ll be thrilled to discover more exciting ways to enjoy them. These versatile prairie gems shine in a variety of dishes, from refreshing beverages to decadent desserts and even savory chutneys. Be sure to check out these other fantastic saskatoon berry recipes:
- Saskatoon Juice (And How to Easily Clean Your Saskatoon Berries)
- Saskatoon Roll or Saskatoon Cobbler (And How to Freeze Your Saskatoon Berries)
- Old-fashioned Saskatoon Pie
- Canned Saskatoons and Saskatoon-Peach Preserve
- Saskatoon Jelly
- Saskatoon Ice Cream
- Chilled Saskatoon Soup (a dessert soup)
- Prairie Mess (Eton Mess with Saskatoons and Rhubarb)
- Gluten Free Saskatoon Scones
- Saskatoon Muffins
- Saskatoon Slump
- Saskatoon Drizzle Cake
- Pork Chops with Saskatoon and Green Apple Chutney
- Saskatoon Pickle (a delicious saskatoon relish/chutney)
Essential Ingredients for Your Saskatoon Upside-Down Cake
To embark on the journey of creating this truly luscious Saskatoon Upside-Down Cake, you’ll need a selection of simple yet high-quality ingredients. Whether you’re using fresh saskatoons straight from the bush or a stash of frozen berries from last season’s harvest, this recipe is designed for flexibility and delicious results. Gather your components, and get ready to bake a stunning dessert that celebrates the unique flavor of these prairie jewels. Ensure your butter is softened for the cake batter and your honey is in a liquid state for easy mixing.
Crafting Your Saskatoon Upside-Down Cake: A Step-by-Step Guide
Creating this stunning saskatoon upside-down cake is simpler than you might think, and the payoff in flavor is absolutely worth every step. Here’s a detailed walkthrough to ensure your cake turns out perfectly, a true showstopper for any occasion.
Preparing the Glorious Berry Layer
The magic begins with the luscious berry layer that will form the top of your cake. First, you’ll melt butter and honey together in your chosen baking pan. This combination creates a rich, sweet base that caramelizes beautifully during baking. To ensure the saskatoon juices thicken into a delightful glaze, you’ll incorporate a slurry of tapioca starch or corn starch with a touch of water. Tapioca starch is often preferred for its ability to create a clearer, more glistening glaze, but corn starch is a perfectly good substitute and will still yield fantastic results. Whisk these ingredients gently in the pan until combined, forming the sweet syrup base for your berries.
Once your syrupy base is ready, gently sprinkle your saskatoon berries evenly over the mixture in the pan. You can use either fresh or frozen berries for this recipe. If using frozen, there’s no need to thaw them first – simply add them directly from the freezer. They will release their juices and cook beautifully within the cake. Set this prepared pan aside while you prepare the cake batter.
Crafting the Moist Sponge Cake Batter
Next, you’ll create the tender, flavorful cake batter that will sit atop the berries. In a mixing bowl, cream together the softened butter and honey until the mixture is light and fluffy. This step incorporates air, contributing to the cake’s delicate texture. Gradually add the eggs, one at a time, beating well after each addition to fully emulsify them into the butter mixture. This ensures a smooth and cohesive batter.
The dry and wet ingredients are then added alternately. Begin by adding about a third of your flour mixture (remembering to use your gluten-free blend or regular flour). Mix just until combined. Then, incorporate the milk and pure vanilla extract, beating until smooth. Follow with another third of the flour, mixing gently. Finally, add the sour cream; its tangy richness is key to a truly moist cake, lending a delightful tenderness and a subtle counterpoint to the berries’ sweetness. Finish by mixing in the remaining flour along with the baking powder and baking soda, ensuring everything is just combined. Overmixing can lead to a tough cake, so stop as soon as no pockets of dry flour remain. Don’t forget to scrape down the sides and bottom of your bowl to ensure all ingredients are well incorporated.
Once the batter is ready, carefully spoon it over the saskatoon berries and syrup in your baking pan. Use a spatula to gently spread the batter to the edges of the pan, taking care not to disturb the berry layer too much. Smooth the top of the batter to create an even surface. This ensures the cake bakes evenly and forms a good seal, preventing the berry mixture from bubbling up excessively during baking. If you are using regular all-purpose flour, your batter will likely be a bit thinner and will spread more easily, requiring less effort to smooth.
Baking and the Grand Reveal
Bake the cake until the edges are bubbling with delicious juices and a toothpick inserted into the cake part (avoiding the berry layer) comes out clean or with a few moist crumbs attached. It’s completely normal for the top of the cake to develop some cracks; this happens as the berries expand during cooking and gently push up the cake batter. Don’t worry, these will settle down as the cake cools.
After baking, allow the cake to cool slightly in the pan for 10 to 15 minutes. This crucial cooling period allows the fruit juices to set and the cake to firm up slightly, making the inversion much easier. Now comes the moment of truth – the “upside-down” flip! While it might seem like the scariest part, it’s actually quite straightforward when done with confidence. Choose a serving platter or tray that is large enough to hold the entire cake and has a lip to catch any potential drips of glorious berry juice. Place the platter upside down directly over the baking pan. With one hand securely holding the inverted platter and the other (protected by an oven mitt or pot holder!) firmly underneath the hot baking pan, swiftly and confidently flip the entire assembly over. The cake should gently release from the pan and land perfectly onto your platter.
There. You did it! A beautiful, glistening, jewel-toned cake awaits.
You’ll notice some beautiful scarlet juices cascading over the edges of the cake, creating an extra delicious natural sauce. If any stray berries have clung to the pan or slipped from the sides, simply tuck them back into place on top of the cake. This Saskatoon Upside-Down Cake is best served warm, allowing the honeyed berry juices to meld perfectly with your choice of accompaniment. A generous scoop of creamy vanilla ice cream or a dollop of fluffy whipped cream makes for an absolutely divine dessert experience. Each bite is a celebration of prairie summer, sweet, tangy, and utterly satisfying.
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Guten Appetit!
Delightful Saskatoon Upside-Down Cake
Margaret Bose Johnson
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Ingredients
for the ‘upside-down’ saskatoon layer:
- ¼ cup (60 g) melted butter
- ⅓ cup (115 g) liquid honey
- 1 tablespoon fresh lemon juice
- 2 teaspoons tapioca starch or corn starch
- 1 tablespoon water
- 3 cups saskatoon berries, fresh or frozen (about 1 lb/450 g)
for the cake batter:
- ½ cup (115 g) salted butter, soft
- ¼ cup (85 g) liquid honey
- 2 large eggs
- 1½ cups (210 g) gluten-free flour blend, or regular flour for non-gluten-free
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup (120 ml) milk
- 1½ teaspoons pure vanilla extract
- ½ cup (120 ml) sour cream
Instructions
- Preheat the oven to 350℉ (180℃). Set out a 9×9-inch (23x23cm) square baking pan (no need to line it) or a 10-inch (25-cm) round springform pan lined with one large square of parchment paper that sticks up the sides all around the pan, to prevent leakage of the filling through the seam between the sides and base of the springform pan. (Tip: crumple the paper, then smooth it out, and it will be easier to fit it into the pan.)
- Add the melted butter, honey, and lemon juice to the baking pan you are using. Stir the tapioca starch (or corn starch) together with the 1 tablespoon of water to make a slurry, and add it to the pan. Stir together the ingredients in the pan to combine them somewhat and make a syrup.
- Sprinkle the saskatoon berries in an even layer over the syrup. Set the pan aside.
- In the bowl of a stand mixer or hand mixer, whip the butter and honey together until smooth. Add the eggs one at a time, beating well after each addition.
- Add about a third of the flour and beat just to combine it.
- Add the milk and vanilla, beat to combine.
- Add another third of the flour, beat to combine.
- Add the sour cream, beat to combine.
- Add the remaining third of the flour, along with the baking powder and baking soda, and beat to combine everything until there are no pockets of flour remaining. Scrape the bowl with a spatula to make sure to incorporate any flour at the bottom of the bowl.
- Drop the batter in spoonfuls evenly over the saskatoon berries in the baking pan, and then with a spatula carefully spread the batter to the edges of the pan, trying not to disturb the berries too much. Smooth out the batter on the top of the cake, making sure the batter touches the edge of the pan all the way around, to seal it and prevent the berry mixture from bubbling up too much.
Note: if you are using regular flour, the batter will be looser and can be scraped from the bowl onto the berries, and will need very little evening out.
- Bake for 33-38 minutes, until a toothpick inserted in the center of the cake (just into the batter, not into the berries below) comes out clean or with a few crumbs adhered to it. It is natural for the cake to have large cracks in the top, as the berries below expand while they are cooking and push the batter up somewhat. It will deflate again as it cools.
- Let the cake cool in the pan for 10 to 15 minutes, then it’s time to make the ‘upside-down’ part happen. Choose a platter or serving tray big enough to hold the whole cake, with space around it to catch any stray oozing of juices.
- Invert the platter over the top of the pan. Put one hand (with a pot holder or towel over it) underneath the hot pan and one hand on top of the inverted platter, and in one smooth, confident move, flip the pan and plate so the plate is on the bottom and the cake slips down out of the pan and onto the plate.
- Carefully remove the baking pan, and scrape out any stray berries that have stuck to the pan, and place them back into the empty spots on top of the cake. Tuck in any stray berries that slip over the sides of the cake, too.
- Cut the cake into 9 squares (or wedges if you used a round pan) and serve warm with ice cream or whipped cream.
- Keep leftover cake, covered, in the fridge for up to 3 days. Re-warm the cake before serving.
Notes
If you substitute blueberries or other juicy berries, you’ll need to increase the amount of tapioca starch or corn starch, as they produce much more liquid than saskatoons do.