Upside-Down Raspberry Cake Recipe

Upside-Down Raspberry Cake Recipe photo by Taste of Home

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This moist cake is great for any occasion. I've received many compliments from family and friends.

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Upside-Down Raspberry Cake Recipe

Prep: 15 min. Bake: 40 min. + cooling

Yield: 9 Servings

15 40 55

Ingredients

1-1/2 cups fresh or frozen unsweetened raspberries, divided
1 cup butter, softened
1 cup sugar
3 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
Confectioners' sugar

Directions

Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray. Place 1/2 cup raspberries in pan; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Fold in the remaining raspberries. Carefully spoon over berries in pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar. Yield: 9 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 piece) equals 413 calories, 23 g fat (14 g saturated fat), 128 mg cholesterol, 434 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Upside-Down Raspberry Cake in Country February/March 2001, p51