Upside-Down Raspberry Cake

Upside-Down Raspberry Cake created by Walter Maxwell

A recipe from the magazine Moi & Cie.

Ready In:
1hr 20mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Boomette
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@Boomette
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"A recipe from the magazine Moi & Cie."

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  1. dreamgarden03
    when you suggest frozen raspberries, do you mean they are frozen as they are added to the ingredients? or have they been thawed? have they been drained? i am using up a client's thawed for forever raspberries and have never dealt with this before in baking. thank you boomette! marina
  2. blainhanrahan
    This was so easy I baked it on my Pit Boss smoker and it turned out amazing.
    • Review photo by blainhanrahan
  3. Walter Maxwell
    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.
  4. Walter Maxwell
    Upside-Down Raspberry Cake Created by Walter Maxwell
  5. Baby Kato
    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.
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