RASPBERRY UPSIDE-DOWN CAKE
Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 12
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.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
RASPBERRY UPSIDE DOWN CAKE
Fun, flavorful and delicious, this Raspberry Upside Down Cake is sweet with a tiny bit of tart all mixed into one. Topped with powdered sugar, each bite is more scrumptious than the last!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 50m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 338 kcal, Carbohydrate 53 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 52 mg, Sodium 144 mg, Fiber 3 g, Sugar 34 g, ServingSize 1 serving
UPSIDE-DOWN RASPBERRY CAKE
Make and share this Upside-Down Raspberry Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
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
Make and share this Raspberry Upside Down Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Prepare cake mix according to pkg directions.
- Pour into 2 greased and floured 9" cake pans.
- Divide raspberries over top of cake mix.
- Sprinkle sugar over raspberries.
- Gently pour whipping cream over the top.
- Bake for 25-30 minutes in a 350° oven.
- Let stand for 10 minutes.
- Invert onto serving plates to serve.
Nutrition Facts : Calories 433.9, Fat 19.8, SaturatedFat 6.6, Cholesterol 80.9, Sodium 309, Carbohydrate 61.8, Fiber 1.8, Sugar 44.7, Protein 4.1
PRESSURE-COOKER RASPBERRY UPSIDE-DOWN CAKE
Yes, you can make a cake in an Instant Pot or pressure cooker! This tastes like British steamed puddings, such as spotted dick, but it's made with fresh fruits instead of dried ones. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
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.
RASPBERRY UPSIDE-DOWN CAKE
This is a nice treat after dinner on a nice summer day. Served with a light vanilla custard, it puts a smile on everyone.
Provided by Heli Baker
Categories Dessert
Time 1h20m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 8
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 UPSIDE DOWN CAKE
Make and share this Raspberry Upside Down Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 299.3, Fat 14.8, SaturatedFat 8.7, Cholesterol 98.4, Sodium 205.5, Carbohydrate 36.7, Fiber 2.3, Sugar 14.8, Protein 5.4
RASPBERRY UPSIDE-DOWN CAKE
I haven't tried this yet, but plan to while berry season is here. Looks interesting but I have no idea how it will turn out. From Life's Little Berry Cookbook.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 2 9inch cakes, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 412, Fat 20.7, SaturatedFat 7.7, Cholesterol 36.2, Sodium 309, Carbohydrate 54.6, Fiber 2.4, Sugar 41.5, Protein 3.7
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