Raspberry Upside Down Cake
User Reviews
5.0
21 reviews
Excellent
Raspberry Upside Down Cake
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Raspberry Upside Down Cake is a buttery and delicious sweet and tart dessert, that is easy to make and festive enough for a special occasion.
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Ingredients
Topping:
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 1/3 cups raspberries or enough to cover the bottom of the pan
Cake:
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup milk
- 1/3 cup ricotta
- 1/2 cup fresh raspberries
- powdered sugar optional
Instructions
- Preheat the oven to 350F degrees.
- Spray a 9" springform pan with nonstick cooking spray and wrap the bottom and sides in foil to avoid the butter/sugar mixture leak out the bottom.
- In a medium bowl, whisk together the topping ingredients, except the raspberries.
- Next, spread the mixture into the bottom of the prepared pan and top with raspberries in an even layer, to cover the bottom of the pan entirely. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt, and set aside.
- In another bowl, beat together the butter with granulated sugar, egg, vanilla extract, lemon juice, and lemon zest, until combined. Scrape the sides and bottom of the bowl.
- Add the wet ingredients to the dry ingredients bowl and beat until combined. It will look crumby, which is normal.
- After that, add 1/2 cup milk and ricotta and beat until incorporated.
- Lastly, fold in the raspberries, using a rubber spatula.
- Spoon the batter over the raspberries and level the top with an offset spatula.
- Bake in the preheated oven for about 35-45 minutes until golden or until a toothpick inserted into the center comes out clean. Oven times vary so check with a toothpick first to ensure doneness.
- Remove from the oven and let cool in the pan for 10 minutes. After that, run a knife along the pan's sides, open the pan ring, and slice the cake onto a serving platter.
- Let finish cooling and dust the top with powdered sugar before serving.
Nutrition Information
Show Details
Calories
356kcal
(18%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
58mg
(19%)
Sodium
192mg
(8%)
Potassium
231mg
(7%)
Fiber
4g
(16%)
Sugar
35g
(70%)
Vitamin A
510IU
(10%)
Vitamin C
12mg
(13%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 192mg | 8% |
| Potassium | 231mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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