Upside-Down Raspberry Cake

READY IN: 1hr 20mins
Recipe by Boomette

A recipe from the magazine Moi & Cie.

Top Review by JackieOhNo

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!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a bowl, mix flour, baking powder and salt. Set aside.
  3. In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
  4. Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
  5. 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.
  6. Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.

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