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–+ servings

Raspberry Upside Down Cake

A delicious upside-down cake with juicy raspberries and a buttery cake base.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

Main 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

Instructions
 

Preparation Steps

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • Melt butter in the pan. Sprinkle sugar evenly over melted butter.
  • Arrange raspberries over the sugar.
  • In a separate bowl, whisk together eggs, vanilla, flour, baking powder, and salt.
  • Pour batter over raspberries. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool for 10 minutes before inverting onto a serving plate.

Notes

Serve warm with a scoop of vanilla ice cream.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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