Golden Berry Upside-Down Cake

fluffy, sweet almond chiffon with tangy, sour golden berries

Pineapple upside-down cake has been in the spotlight for years now, it's cute and all, but I think it's time to move on. This golden berry chiffon will give you the sweet/sour contrast and complex almond undertones that pineapple never could.

Ingredients:

• 3 tbsps brown sugar

• 1 tbsp unsalted butter, melted

• 1/2 cup golden berries, sliced in half

• 1 cup almond flour

• 1/2 cup all-purpose flour

• 4 eggs, separated

• 1/2 cup white sugar

• 1 tbsp lemon zest

• 1 tbsp neutral oil

• 1/2 tsp almond extract

Directions:

1. Preheat the oven to 350°F and prepare a 6-inch baking pan with butter and parchment paper. Butter the bottom of the pan generously, and press the brown sugar along the bottom of the pan. Pat the golden berries dry with a paper towel before placing them face down on the brown sugar layer.

2. In a medium bowl, beat together the egg yolks and sugar until frothy. Beat in the neutral oil, almond extract, and lemon zest. Fold in the flour and almond flour.

3. In a separate bowl, whip the egg whites until stiff peaks form. Gradually fold the egg whites into the almond mixture.

4. When fully combined, pour into the prepared pan and bake for 25-30 minutes, or until a toothpick can be inserted and removed cleanly.

5. Let cool on a wire rack.

6. Slice, serve, and enjoy!