Raspberry Upside-Down Cake

This is a nice treat after dinner on a nice summer day. Served with a light vanilla custard, it puts a smile on everyone.

• Ready In: 1 hr 20 mins
• Serves: 16-24
• Yields: 1 cake

Ingredients

• 6  eggs
• 1 3⁄4 cups sugar
• 1⁄2 cup  melted butter
• 3⁄4 cup milk
• 1  tablespoon lemon juice
• 1 3⁄4 cups flour
• 2  teaspoons baking powder
• 2  cups  fresh berries (or thawed)

Directions

1. Preheat oven to 375°F.
2. Beat eggs, sugar, melted butter in a large bowl.
3. Whisk together milk and lemon juice and add to bowl.
4. Sift together flour and baking powder and add to wet ingredients.
5. In a separate bowl place the berries and about 1-1 3/4 C sugar, mix then place in a well greased (buttered) 9x13-inch pan.
6. Pour batter on top of berries.
7. Bake for 40 min - 1 hours.
8. Let stand until lukewarm, then invert into tray.
9. As for the custard, I just buy the vanilla custard powder and once prepared I spoon it over the individual pieces.