Raspberry Upside Down Cake
User Reviews
5
Raspberry Upside Down Cake
Description
The Raspberry Upside Down Cake starts with a topping of melted unsalted butter, brown sugar, lemon juice, and zest, spread over the bottom of a foil-wrapped springform pan to prevent leaks. Fresh raspberries cover this mixture closely, forming the caramelized fruit layer after baking.
The cake batter combines flour, baking powder, salt, softened butter, granulated sugar, egg, vanilla, lemon juice and zest, milk, and ricotta cheese. Fresh raspberries are folded in last, providing pockets of brightness. The batter is spooned over the raspberry topping before baking at 350°F.
When inverted, the cake reveals a glossy raspberry and sugar topping with a moist, subtly tangy cake. Its texture balances the soft crumb with bursts of fruit. This cake is appropriate for desserts or teatime treats, offering a balance of sweet and tart flavors from raspberries and lemon.
Ingredients
Topping:
- 1/4 cup butter melted, unsalted
- 1/2 cup brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 1/3 cups raspberry 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 butter softened to room temperature, unsalted
- 3/4 cup granulated sugar
- 1 egg large
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/2 cup milk
- 1/3 cup ricotta cheese
- 1/2 cup raspberries fresh
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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