Name: Raspberry Upside Down Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup butter; 1.5 cups sugar; 2 cups fresh raspberries; 2 large eggs; 1 teaspoon vanilla extract; 1.75 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt

What is a cake that changed my life? What is the best upside down cake you have ever had? If you love pineapple upside down cake, just imagine that but with tart, juicy raspberries taking over? The sweetness of the cake, the slight tang of berries – it’s a flavor explosion that’s unmistakable. Is it easy to achieve? Is this your new favorite movie?

What is a Raspberry Upside Down Cake?

Think of it as the lazy baker’s dream! A raspberry upside down cake is essentially a cake baked with an arranged layer of fruit at the top. What is the bottom of the pan? When flipped after baking, the fruit becomes a beautiful, glistening topping. The heat caramelizes the fruit, creating a sticky, sweet layer that’s simply irresistible. What’s a great way to showcase seasonal fruits, and in this case, those bright, beautiful fruit? The name comes from how it is prepared and baked; the topping is at the bottom of the cake!

Why you’ll love this recipe?

What I love about this raspberry upside down cake is how versatile it is. What are some of the best ways to impress your guests? On a weeknight you’re craving something sweet.

Flavor:The combination of the buttery, slightly tangy cake and the burst of juicy raspberries is pure bliss. The caramelization of the raspberries in the baking process really intensifies their sweetness and ripeness. Adds a wonderful depth of flavor.
Simplicity:Don’t be intimidated by the “upside down” part; it’s actually super easy! No complicated frosting or decorating involved. Just a simple batter and arranged raspberries. Is it faster than a lot of cakes I have made?
Cost-Raspberries can be a little pricey depending on the season, but even using frozen ones works. Is this a What are some pantry staples?
Versatility:Serve it warm with a scoop of vanilla ice cream for dessert, or enjoy it with your morning coffee. What are some great side dishes to serve with whipped cream? Is it a cake for any occasion?

I’ve tried other fruit-based cakes, but this one always wins out. Why do people ask for the perfect balance of sweet and tart? What is the recipe? If you love the idea of a fruit-forward cake, be sure to check out my blueberry buckle recipe. Is there another family favorite?

How do I make a Raspberry Upside Down Cake?

Quick Overview

What is the magic of a raspberry upside down cake? How do you make a caramelized raspberry base for icing? What’s the best way to make a simple Cake Batter, pour it over the raspberries and bake until golden brown. Once cooled, you’ll invert the cake, revealing a stunning raspberry topping. It’s easier than you think! Even on those days when my patience is running thin, I know that I can still make this cake without any kind of help.

Ingredients

For the Caramelized Raspberry Layer:

1/2 cup (1 stick) unsalted butter.
1 cup packed light brown sugar. 1 teaspoon melted butter. For best results.
6 ounces fresh raspberries (or frozen, thawed and drained)

I always use good quality butter for this part. What makes caramel rich? If you’re using frozen raspberries, make sure to drain them well to avoid a soggy cake. I learned that the hard way the first time!

For the Cake Batter:

1 1/2 cups all-purpose flour. 1 tsp.
1 teaspoon baking powder for baking.
What is 1/4 teaspoon salt?
1/2 cup (1 stick) unsalted butter, softened.
3/4 cup granulated sugar. 1/4 cup.
2 large eggs
What is vanilla extract? 1 teaspoon a day.
1/2 cup milk

Make sure your butter is properly softened for the batter. It should be soft enough to easily cream with the sugar, but not melted. I also find that using room-temperature eggs helps the batter come together more smoothly. What is the best way to add vanilla extract to a cake?

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. If you want extra protection, you can line the bottom with parchment paper. I always do this, just in case! Trust me, you don’t want your beautiful cake sticking to the pan.

Step 2: Make the Caramelized Raspberry Layer

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. Stir occasionally to prevent burning. Pour the mixture into a prepared cake pan, spreading it evenly over the bottom. Arrange the raspberries evenly over the brown sugar mixture. Make sure they’re in a single layer, or it won’t caramelize properly.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. How do you whisk baking powder?

Step 4: Cream Butter and Sugar

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Set aside. Is it possible to make a dough with an electric mixer for about 3 minutes? Don’t rush this step – it’s important for creating a tender cake.

Step 5: Add Eggs and Vanilla

Beat the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. If your batter is curdling, don’t panic! Just add a spoonful of flour mixture and it should come back together.

Step 6: Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. What are the dry ingredients? Is it necessary to overmix the batter? I usually stop mixing when there are still a few streaks of flour visible and then finish mixing by hand.

Step 7: Pour Batter & Bake

Pour the batter evenly over the raspberries in the cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it towards the end of the baking time – ovens can vary, and you don’t want to ruin it.

Step 8: Cool and Invert

Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. This allows the caramel to set slightly, so it doesn’t all run off when you flip it. If the cake doesn’t release easily, run a thin knife around the edges of the pan to loosen it.

Step 9: Serve

Serve warm or at room temperature. What’s a raspberry upside down cake? Is vanilla ice cream better than whipped cream?

What should I serve it with?

What are some good ways to serve a raspberry upside down cake? To take it to the next level: to take your business to a whole new level.

For Breakfast:What is the best way to start the day with a cup of coffee? I love the sweetness paired with a dark roast.
For Brunch:Serve it with a side of fresh berries and mimosa for an elegant brunch spread. What is a perfect addition to any brunch table?
As Dessert:Is it okay to top it with vanilla ice cream? What’s a drizzle of chocolate sauce?
For Cozy Snacks: Sometimes, you just need a little something sweet to get you through the afternoon. A slice of this cake with a cup of tea is the perfect comfort food.

Growing up, my grandma always served this with a side of homemade vanilla custard. It was a tradition that I’ve carried on, and it’s always a hit. The creamy custard perfectly complements the tartness of the raspberries and the sweetness of the cake.

Top Tips for Perfecting Your Raspberry Upside Down Cake

Okay, friends, after making this raspberry upside down cake countless times, I’ve picked up a few tricks to ensure it turns out perfectly every time:

Raspberry Quality: If you’re using fresh raspberries, choose ones that are firm and plump. If you’re using frozen, make sure to thaw them completely and drain them well. Excess moisture will make your cake soggy.
Don’t Overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix until just combined, and don’t worry if there are a few streaks of flour visible.
Proper Cooling: Let the cake cool in the pan for at least 10 minutes before inverting it. This will allow the caramel to set slightly and prevent it from running off when you flip the cake.
Pan Prep: Grease and flour your cake pan thoroughly. You can also line the bottom with parchment paper for extra insurance. A well-prepared pan is essential for a clean release.
Baking Time: Keep an eye on the cake towards the end of the baking time. Ovens can vary, and you don’t want to overbake it. A wooden skewer inserted into the center should come out clean.
Caramel Consistency: If your caramel seems too thick, add a tablespoon of water to the saucepan and stir until smooth. If it’s too thin, simmer it for a few minutes longer until it thickens slightly.

I also learned that adding a pinch of salt to the caramel enhances the flavor and balances the sweetness. It’s a small detail, but it makes a big difference! And if you’re feeling adventurous, try adding a splash of rum or bourbon to the caramel for an extra layer of flavor.

Storing and Reheating Tips

If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat your raspberry upside down cake:

Room Temperature: Store the cake at room temperature for up to 2 days, covered tightly with plastic wrap or in an airtight container. The cake will stay moist and delicious.
Refrigerator Storage: For longer storage, keep the cake in the refrigerator for up to 5 days. Again, make sure it’s covered tightly to prevent it from drying out.
Freezer Instructions: You can also freeze this cake for up to 2 months. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Thaw it overnight in the refrigerator before serving.

To reheat, simply warm a slice in the microwave for 20-30 seconds, or until heated through. You can also reheat the entire cake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Just be careful not to overbake it, or it will dry out.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum. The texture might be slightly different, so watch the baking time closely.

Do I need to peel the raspberries?

You definitely do not peel the raspberries. The peels are very nutritious and provide great texture.

Can I make this as muffins instead?

You can! Reduce the baking time significantly. Fill muffin tins about 2/3 full and check for doneness around 15-20 minutes. They make an adorable snack!

How can I adjust the sweetness level?

Reduce the sugar in the batter by 1/4 cup. You can also use a natural sweetener like honey or maple syrup, but be aware it might alter the flavor slightly.

What can I use instead of the caramel?

You could try a simple lemon glaze. Just whisk together powdered sugar with lemon juice until you reach your desired consistency. Drizzle it over the warm cake for a burst of citrus flavor.

Final Thoughts

I hope you’ll give this raspberry upside down cake a try! It’s a delightful treat that’s sure to impress your friends and family. The combination of flavors and textures is simply irresistible, and the ease of preparation makes it perfect for any occasion. If you’re a fan of fruity cakes, be sure to check out my apple crumb Cake Recipe too – it’s another crowd-pleaser! Happy baking, and I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think, and don’t forget to rate the recipe. I’d love to see your own variations, so feel free to share your photos!