Raspberry Upside Down Cake Recipes

RASPBERRY UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350F degrees.
• In a medium bowl, whisk together the melted butter and brown sugar, spread into the bottom of a 9" high sided pan or springform pan.
• Top the brown sugar mixture with an even layer of raspberries, Set aside.
• In a large bowl, whisk together the flour, baking powder and salt, set aside.
• In another bowl, beat together the softened butter, sugar, egg and vanilla extract until combined.
• Add in the flour mixture to the butter mixture and beat until combined. It will look crumby at this point which is normal.
• Lastly, add in the milk and beat until incorporated.
• Spoon the batter over the raspberries and gently spread using an offset spatula.
• Bake in the oven for about 35-40 minutes until golden and toothpick comes out clean.
• Remove from the oven and let cool in the pan 5-10 minutes before flipping out onto a serving tray. Don't skip the cooling down time!
• Let cool and dust the top with powdered sugar, if desired.

RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
• In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.

PLUM RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees. Use 1 teaspoon of the butter to coat a 9-inch cake pan that is at least 2 inches deep. Place 4 tablespoons of the butter and the brown sugar in a small saucepan. Cook over low heat until melted, stirring to combine. Spread mixture over the bottom of the cake pan. Arrange the plum slices on top of the brown sugar mixture in concentric circles, skin side down. Arrange the raspberries, top side down, in the crevices between the plums. Set aside.
• Using an electric mixer, cream the remaining 8 tablespoons butter with the sugar until very light and fluffy. Add egg yolks and beat well. Add the vanilla to the milk. Combine the flour and baking powder. Add the flour mixture alternately with the milk mixture, beginning and ending with flour, until just combined.
• Beat the egg whites until foamy. Add the cream of tartar. Beat until the whites hold soft peaks. Fold into the batter until just combined. Spread the batter over the fruit in the pan. Bake until the cake springs back in the center, about 50 minutes to 1 hour. Remove from oven. Let the cake stand in the pan for 5 to 10 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm, with cream that is softly whipped with a little sugar and vanilla.

PRESSURE-COOKER RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Create a sling for pan: Fold one 20-inch length of foil lengthwise into thirds. Place a 7-inch cake pan or cake-pan pressure-cooker insert over foil; transfer to a 6-to-8-quart cooker, holding foil sling in place. Fold tops of sling down, if necessary, to avoid interfering with cooker lid. Remove sling and cake pan from cooker.
• Butter cake pan. Line with parchment, butter parchment, and sprinkle with 2 tablespoons sugar. Top with raspberries in an even layer. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar. In a large bowl, whisk together egg, milk, butter, zest, liqueur, and vanilla. Whisk flour mixture into egg mixture until just combined. Pour batter over fruit in pan, spreading evenly. Cover pan with foil.
• Pour 3 cups water into cooker; set a 1-inch wire rack on bottom. Arrange foil sling under cake pan and set cake pan on top of rack.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 30 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 35 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
• Use sling to remove cake from cooker; remove foil cover. Let stand 10 minutes. Run a knife around edge to loosen; invert cake onto a serving plate. Remove parchment and serve, topped with more berries and whipped cream.

UPSIDE-DOWN RASPBERRY CAKE

Steps:

• Preheat oven to 350°F.
• In a bowl, mix flour, baking powder and salt. Set aside.
• In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
• Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
• Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
• Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.

RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Grease and flour two 9-inch round cake pans.
• Prepare the cake mix according to the package directions.
• Evenly divide the batter between the two cake pans.
• Sprinkle the berries evenly over the batter.
• Sprinkle the sugar over the berries.
• Pour the whipping cream on top.
• Bake at 350F for 1 hour.
• Immediately after taking out of the oven, invert onto serving platters.
• Garnish with berries and whipped cream.

PLUM AND RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375 degrees. Butter a round 8 1/2-inch by 2 1/2-inch springform pan; line with parchment paper. Melt 2 tablespoons butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.
• Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside. In an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
• Spoon cake batter on top of plums and raspberries, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake until a cake tester inserted into the cake comes out clean, 60 to 70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate. Serve slightly warm or at room temperature.

RASPBERRY UPSIDE DOWN CAKE

Steps:

• Coat a 9" square baking pan with cooking spray.
• Spread half the raspberries along the bottom of the pan.
• Combine butter, sugar, eggs, flour, lemon juice, vanilla essence, baking powder, salt and milk.
• Mix well.
• Fold in the other half of the raspberries.
• Pour over raspberries in the pan.
• Bake for 45 minutes at 350 deg F.
• Allow to cool.
• Invert cake on a platter.
• Sprinkle with powdered sugar.
• Slice and serve!

RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Beat eggs, sugar, melted butter in a large bowl.
• Whisk together milk and lemon juice and add to bowl.
• Sift together flour and baking powder and add to wet ingredients.
• In a separate bowl place the berries and about 1-1 3/4 C sugar, mix then place in a well greased (buttered) 9x13-inch pan.
• Pour batter on top of berries.
• Bake for 40 min - 1 hours.
• Let stand until lukewarm, then invert into tray.
• As for the custard, I just buy the vanilla custard powder and once prepared I spoon it over the individual pieces.

RASPBERRY-WHITE CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
• Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
• Dump cake mix into a large mixing bowl. Stir in eggs.
• Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
• Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
• Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.