Upside-Down Raspberry Cake

"A recipe from the magazine Moi & Cie."
 
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photo by Walter Maxwell photo by Walter Maxwell
photo by Walter Maxwell
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by blainhanrahan photo by blainhanrahan
Ready In:
1hr 20mins
Ingredients:
9
Yields:
1 cake
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ingredients

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directions

  • 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.

Questions & Replies

  1. when you suggest frozen raspberries, do you mean they are frozen as they are added to the ingredients? or have they been thawed? have they been drained? i am using up a client's thawed for forever raspberries and have never dealt with this before in baking. thank you boomette! marina
     
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Reviews

  1. We have lots of raspberries in our garden this year and so I decided to try and duplicate a cake that Mom used to make when we were children. We used to beg her to make a raspberry upside down cake for desert during the summer and she would send us up the hill behind our home to pick the berries while she prepared the topping. She made her topping with Bisquist, but I wanted to make one from scratch so I tried this recipe with fabulous results. I'm not a big fan of super sweet anymore so I sprinkled only 3 Tbsp. sugar over the raspberries and I liked the crust from another recipe that was made by combining 1 Tbsp cornstarch, 1/8 tsp. salt and 1/2 cup warm orange juice. This was very gently poured over the topping before baking. The result is a slightly crispy topping with slight orange flavor. Mmm mmm mmm.
     
  2. This was super easy! I made almost exactly as written, except I used buttermilk (because I had some to use up) and mixed frozen berries (blackberries, raspberries and strawberries). Very nice, tasty cake that was delicious with a dollop of whipped cream. I will be making this again!
     
  3. This was so easy I baked it on my Pit Boss smoker and it turned out amazing.
     
    • Review photo by blainhanrahan
  4. Wow! I made this delicious cake exactly as written. Using fresh berries from my own bushes. I didn't get many berries this year, so am thrilled that they were so wonderful in this dish. The cake was perfect, light tender and fluffy with delicious tart berries. My dh was over the moon. I served this with our favorite vanilla bean ice cream. We both ran for the last peice, it was ambrosia. Very quick and easy to make. Thanks for sharing this dish that we will enjoy all summer.
     
  5. Delish! I had a mix of raspberries and blackberrie I had to use up and it was great! When I first looked at the serving size, I thot it meant a serving for 1 person, not 1 cake. LOL Thanks for posting, Boomers!!
     
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<p><strong><span>I'm the host of Bargain Basement tag game in the cooking game forum.&nbsp; You're welcome to play anytime.&nbsp; You'll be surprised to find great recipes that were never reviewed.&nbsp; <br /></span></strong></p> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p><strong><span>I want to say a big thank you to everyone who tries my recipes and post photos. I don't always have the time to say thanks to each of you but be sure it's so appreciated :)</span></strong></p> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p>&nbsp;</p> <p><img src=http://i195.photobucket.com/albums/z205/jubespage/zwt6%20banners%20and%20photos/captain.jpg alt=width=150 height=200 /></p> <p><br /><img src=http://i27.photobucket.com/albums/c175/emmyduckie/zwt/ZwizzleBadge.jpg alt=width=200 height=300 /><br /> <br /><a title=banner3 href=http://www.flickr.com/photos/26630178@N05/3510953178></a><img src=http://farm4.static.flickr.com/3387/3510953178_b35b3086a8.jpg alt=banner3 width=500 height=250 /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> By Brooke The Cook in WI <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt=/ /> <br /><a href=http://www.recipezaar.com/bb/viewtopic.zsp?p=3510511#3510511>&nbsp;<br />&nbsp;<br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <br />&nbsp;<br /></a><a title=Photo href=http://www.flickr.com/photos/boomette1/514183676></a><img src=http://farm1.static.flickr.com/252/514183676_f79b486466_m.jpg alt=good width=240 height=137 />&nbsp; <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /></p> <p><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/ZTAA-sm.jpg border=0 alt=Photobucket /></p> <p><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/Pets-STKR.jpg alt=width=200 height=200 /></p>
 
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