Raspberry Upside Down Cake
Indulge in the luscious sweetness of a Raspberry Upside Down Cake, a show-stopping dessert that’s as beautiful as it is delicious. This recipe combines the tangy burst of fresh raspberries with a buttery brown sugar glaze that caramelizes perfectly during baking. Topped with a tender, golden sponge cake, this dessert flips tradition—literally! The simple yet elegant preparation involves layering ripe raspberries over a rich caramel base, then baking a fluffy vanilla-infused batter on top. Once inverted, the vibrant berry topping steals the spotlight, creating a stunning presentation. Perfect for brunches, birthdays, or casual indulgence, this cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream for a finishing touch. Quick to prepare and irresistibly flavorful, it’s a delightful summer dessert you'll make again and again.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.5 cup light brown sugar
- 2 cups fresh raspberries
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup whole milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
In a small saucepan over medium heat, melt the 6 tablespoons of butter for the topping. Stir in the light brown sugar until dissolved and smooth, then pour the mixture evenly into the prepared cake pan.
Arrange the fresh raspberries in a single layer on top of the brown sugar mixture. Set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and softened butter using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Spoon the batter evenly over the raspberries in the cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake.
Place a serving plate or cake stand over the pan, then carefully invert the pan to release the cake. Remove the parchment paper to reveal the raspberry topping.
Allow the cake to cool completely before serving. Enjoy as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 422.5 g | 154% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 261.8 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 249 mg | 19% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
