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“This is similar to an upside cake. Not only does it look great but taste great. I am posting the recipe as it appeared in the Style at Home magazine, but 1 cup of raspberry juice was to much for my cake pan. I only used 2/3 cup. I also placed a sheet of foil under the cake pan to catch any raspberry juice that might spill over. I am glad I did. The recipe originated from a restaurant in Quebec City. Serve this with vanilla ice cream.”
1hr 20mins

Ingredients Nutrition


  1. Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
  2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
  3. Cake Topping:
  4. In large bowl, beat butter with sugar until light and fluffy.
  5. Beat in eggs 1 at a time.
  6. Beat in vanilla.
  7. In separate bowl, whisk together flour, baking powder and salt.
  8. Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  9. Scrape evenly over raspberries, smoothing top;Set aside.
  10. In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
  11. Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).

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