I’ve gotta be honest… It’s been a pretty lame Spring here so far.

I hate to be a weather whiner… but I just had hope for so much more by now.

Everyday I foolishly slip on my TOMS with hope and optimism for the bright days I dream of finding, and instead find myself halfway to work and fuh-reaking freezing.

Oh, and that optimism disappears pretty fast once the whole frozen feet thing comes about.

I suppose I could go back to socks and boots… but I’m just so over that whole ordeal.

Since my brain is currently in the whole seasonal battle of wanting one thing and living in the reality of another, I decided the only fitting thing to do was make a cake to please both.

I used frozen wild berries I had hiding in the freezer from last Summer, but most grocery stores have them in their frozen section, which would be ideal if berries aren’t yet in season for your either.

The fruit gets spread out on the bottom of the pan before you pour in your batter – which on it’s own is quite amazing.

This light and sweet batter is made up of naturally gluten free almond flour, olive oil, maple syrup, greek yogurt, lemon zest, vanilla and just a touch of nutmeg. There’s also the eggs, baking soda, and salt, but those are just the basics.

Now, this cake certainly doesn’t have to be served in the morning – I’ve enjoyed it as an afternoon (or midnight) snack many a nights – but it does fit the bill if you’re searching for a not-too-guilty pleasure with your first cup of joe.

And while you and only you can define what is healthy enough for your breakfast hour, I deem this one A-OK for mine.

It also freezes like a dream, which is great if you’re always running out the door and need to grab something super quick.

Just look at those firm little cake booty! Don’t you just want to reach out and grab one?

(Gluten Free) Double Berry Upside Down Cake – Baker by Nature

For the batter:

2 cups + 2 tablespoons  almond meal (packed)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground nutmeg

6 large eggs, at room temperature

1 teaspoon lemon zest

1/2 olive oil

1/4 cup greek yogurt

1 teaspoon vanilla extract

1/2 cup pure maple syrup

For the berries:

1 1/2 cups frozen wild blueberries

1 1/2 cup frozen wild raspberries

1/4 cup pure maple syrup

Berry Instructions: Mix all ingredients in a large bowl and pour into an 8 inch cake pan lined with parchment paper and greased well.

Cake Instructions: Preheat oven to 350 degrees (F). Line an 8 inch cake pan with parchment paper and grease well.

In a large bowl combine all dry ingredients, mix well.

In a separate bowl whisk eggs, lemon zest, and vanilla.

Add the egg mixture into the dry ingredients.

Add olive oil and maple syrup, then fold in the greek yogurt. Stir well to combine.

Pour mixture over berries, smooth the top with a spatula, and bake for about 75 minutes (mine was perfect at 70), or until it has firmed up and is golden brown around the edges.

Once removed from the oven, allow the cake to cool for at least 20 minutes before flipping over and digging in. P.S. this is awesome with ice cream on top.

Notes: Since we’re using almond flour and a lot of liquid ingredients, you cake may slightly split when you flip it from the pan (I’d say it did this only twice in my recipe testing with this cake, but it’s good to be aware of before baking it). Don’t freak out! Just let it cool well before removing it from the pan, and if it does break a little, cut it into slices before serving. No biggie.