Upside-Down Raspberry Cake Recipe

Name: Upside-Down Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350u00b0 for 40-45 minutes or until a toothpick inserted in 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.

979

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1-1/2 cups fresh or frozen unsweetened raspberries, divided, 1 cup butter, softened, 1 cup sugar, 3 eggs, and more.

Yes, Upside-Down Raspberry 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.

Upside-Down Raspberry Cake

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