Upside-Down Raspberry Cake Recipe

4.5 2 3
Upside-Down Raspberry Cake Recipe
Upside-Down Raspberry Cake Recipe photo by Taste of Home
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Upside-Down Raspberry Cake Recipe

Read Reviews
4.5 2 3
Publisher Photo
This moist cake is great for any occasion. I've received many compliments from family and friends.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

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

Nutritional Facts

1 piece: 413 calories, 23g fat (14g saturated fat), 128mg cholesterol, 434mg sodium, 47g carbohydrate (24g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Upside-Down Raspberry Cake in Country February/March 2001, p51

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ConFoo User ID: 8793227 244920
Reviewed Mar. 5, 2016

"Mmmmhhhhh ;-)"

MY REVIEW
numiqi User ID: 8194306 217710
Reviewed Jan. 12, 2015

"Luv it"

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