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Triple Berry Upside-Down Cake

A yogurt cake covered with strawberries, blueberries, and raspberries, served with fresh whipped cream.
The yogurt cake is based on Ina Garten's recipe for lemon yogurt cake.

Yield: 8 servings

1. Preheat oven to 350 degrees F. Liberally grease and flour the bottom and sides of an 8-inch spring-form pan.

2. Gently toss the berries with the ⅓ cup white sugar and the lemon zest. Arrange berries in a single layer on the bottom of the spring-form pan.

3. Sift together the flour, baking powder, and salt in a large bowl. In another large bowl, whisk together the yogurt, sugar, eggs, oil, lemon zest, and vanilla. Slowly whisk the flour mixture into the wet ingredients.

4. Pour batter into prepared pan and baked in preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

5. While the cake is cooling, in a chilled mixing bowl, whip cream with a hand mixer on high speed until soft peaks form. Add vanilla and confectioner's sugar and whip until cream forms stiff peaks. Set aside.

6. Loosen edges of the cake from the pan using a knife. Release the latch on the pan, and carefully remove the ring. Place a large serving plate on top of the cake, and invert. Use a knife to gently remove the bottom of the pan.

7. Slice and serve with a dollop of whipped cream.