Raspberry Upside Down Cake
photo by chloethecook
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 473.18 ml fresh raspberries
- 158.51 ml butter, softened
- 158.51 ml sugar
- 3 eggs
- 473.18 ml flour
- 14.79 ml lemon juice
- 4.92 ml vanilla essence
- 9.85 ml baking powder
- 0.25 ml salt
- 158.51 ml milk
- powdered sugar
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
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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.
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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.
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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>