Raspberry Upside Down Cake

"It can cheer up anyone!!!"
 
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photo by chloethecook photo by chloethecook
photo by chloethecook
photo by Sarah Sunshine photo by Sarah Sunshine
photo by Sarah Sunshine photo by Sarah Sunshine
Ready In:
1hr
Ingredients:
11
Serves:
10
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ingredients

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directions

  • 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!

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Reviews

  1. Delicious cake that was loved by everyone in this house. I would have given this 5 stars except all my raspberries stuck to the pan and I ended up with big holes in the top. Next time I make it I will smear a thin layer of the mix (prior to adding raspberries) and then drop raspberries into the mix so they have a barrier between them and the pan. I did use a bundt pan otherwise I'd have just used baking paper.
     
  2. I found this recipe, and my oldest sister made it for (one of) my little sister's birthday, who requested a "raspberry cake". I made a vanilla glaze and poured it in streams on top. It was Delicious! (The fresh raspberries made it especially good) Thank You!
     
  3. This cake was so yummy! We went raspberry picking and I was looking for a recipe that uses fresh berries. This cake was a hit!
     
  4. This cake was very good. My sister thought the cake was to dense and heavy, but the rest of us thought it was soft and moist one complaint out of 5 adults and 3 kids is good in my book! everyone else loved it. I did use 1/2 sugar and 1/2 splenda and while folding in the raspberries i had the great idea of tossing in some chocolate kisses scince they were right next to me! it was a great addition to the raspberries in the cake. Thanks for sharing this one.
     
  5. I used a bundt tin to make this recipe. Also, I used 3 cups of fresh (pitted) cherries completely mixed in with the batter. I didn't have any lemon juice to hand, but it didn't matter. The cake turned out beautifully. It made a lovely shape with the bundt tin, and the cherries stayed moist and tasty. A great recipe to adapt to whatever you have available. I baked my cake for 1 hour 10 minutes (non-fan oven) I have posted 2 pictures (cake by a lake!). Thanks for the great recipe.
     
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RECIPE SUBMITTED BY

<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
 
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