Recipe by heather in Ont,
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.
Top Review by Montana Heart Song
I enjoyed this recipe! Yes, you must put foil or a pan under your cake pan. I heated my berries and sugar in the microwave.I put the butter/margarine in the cake pan and heated in the oven(it was preheating)I added the berries/sugar mixture to the melted margarine, then the batter as directed. Heated only 1/2 cup of juice to pour in drizzles over batter! I could have added the butter to the batter, but this way, it doesn't seem to stick to the pan. I make cobblers this way. I added dried blueberries to the mix, after puffing them with a little heated water. Serve with vanilla ice cream and it is a masterpiece. Thanks for posting! My prep time was 15 minutes.
- 1 (700 g) package frozen raspberries
- 1⁄2 cup granulated sugar
- 1⁄2 cup butter, softened
- 3⁄4 cup granulated sugar
- 2 eggs
- 1⁄2 teaspoon vanilla
- 1 1⁄4 cups all-purpose flour
- 1 1⁄4 teaspoons baking powder
- 1 pinch salt
- 1⁄2 cup milk
Directions See How It's Made
- Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
- Cake Topping:
- In large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs 1 at a time.
- Beat in vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top;Set aside.
- In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
- 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.).