Raspberry Almond Upside Down Cake Recipe

Name: Raspberry Almond Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Topping; 1 cup (packed) golden brown sugar; 1/4 cup (1/2 stick) unsalted butter; 2 tablespoons Chambord or other raspberry flavored liqueur; 1/2 cup coarsely chopped toasted almonds; 2 1/2 cups fresh or frozen red raspberries; Cake; 1 cup all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup sugar; 4 tablespoons (1/2 stick) unsalted butter, room temperature; 1/2 cup chunky almond butter, stirred well; 1 large egg; 1/2 teaspoon almond extract; 1/2 teaspoon vanilla extract; 6 tablespoons milk; Sweetened whipped cream

Servings: persons

Topping
1 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
2 tablespoons Chambord or other raspberry flavored liqueur
1/2 cup coarsely chopped toasted almonds
2 1/2 cups fresh or frozen red raspberries
Cake
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup chunky almond butter, stirred well
1 large egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
6 tablespoons milk
Sweetened whipped cream

1
For topping:
2
Preheat oven to 325u00b0F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread to coat bottom of pan. Pour Chambord over sugar mixture. Sprinkle nuts evenly over. Sprinkle raspberries evenly over nuts, covering the bottom.
3
For cake:
4
Stir flour, baking powder, and salt in medium bowl to blend. Beat sugar, butter, and almond butter in another medium bowl until creamy. Add egg and extracts; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over raspberries. Bake until tester inserted into center of cake comes out clean, about
5
55 minutes.
6
Transfer cake to rack. Run knife around pan sides. Cool cake on rack 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream or ice cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Topping, 1 cup (packed) golden brown sugar, 1/4 cup (1/2 stick) unsalted butter, 2 tablespoons Chambord or other raspberry flavored liqueur, and more.

Yes, Raspberry Almond Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Upside Down Cake

How did you like this recipe?

Frequently Asked Questions