Upside Down Raspberry Cake
Delight your taste buds with this stunning Upside Down Raspberry Cake, a showstopping dessert that combines vibrant fresh raspberries with a buttery caramelized topping for the ultimate sweet indulgence. With its golden, fluffy vanilla cake base and a stunning presentation, this treat is perfect for any occasion, whether it’s a festive gathering or a cozy family dinner. The recipe is easy to follow, requiring just 20 minutes of prep time and a handful of pantry staples like all-purpose flour, eggs, and vanilla extract. When baked, the juicy raspberries meld beautifully with the rich caramel layer, creating a deliciously moist and flavorful cake. Serve it as is, or elevate each slice with a dollop of whipped cream for a sophisticated finish. Perfectly sweet, slightly tangy, and irresistibly moist, this Upside Down Raspberry Cake is bound to become a favorite in your dessert repertoire!
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Recipe Information
Ingredients
- 300 grams Fresh raspberries
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Light brown sugar
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
In a small saucepan over medium heat, melt 50 grams of unsalted butter with the light brown sugar. Stir well until the sugar dissolves and the mixture is smooth, about 2-3 minutes.
Pour the butter and sugar mixture into the prepared pan and spread it evenly. Arrange the fresh raspberries in a single layer over the caramel mixture, with the flat sides down.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the remaining 65 grams of butter and granulated sugar together 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.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter over the raspberries and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes. Carefully run a knife around the edges of the cake to loosen it.
Place a serving plate over the cake pan, then quickly invert the pan to turn the cake out onto the plate. Peel off the parchment paper carefully.
Let the cake cool completely before serving. Enjoy a slice on its own or with a dollop of whipped cream!
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 27.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 129 mg | 3% | |
*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.
