Prep 20 mins
Cook 1 hr
A recipe from the magazine Moi & Cie.
Make and share this Upside-Down Raspberry Cake recipe from Food.com.
- 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.
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!
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.
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.