Fun, flavorful and delicious, this Raspberry Upside Down Cake is sweet with a tiny bit of tart all mixed into one. Topped with powdered sugar, each bite is more scrumptious than the last!
RASPBERRY UPSIDE DOWN CAKE
I love raspberries and I love cake - combine the two and I am in heaven! Raspberry desserts are one of my favorites of all time, especially when they are simple like this Raspberry Upside Down Cake. With pantry staple ingredients, this cake is a fun and delicious option to add to your baking menu. With a sweetness from the cake and a little bit of tartness from the raspberries, this Raspberry Upside Down Cake recipe is a yummy and beautiful dessert.
TIPS FOR MAKING RASPBERRY UPSIDE DOWN CAKE:
- You can use any fruit that you like for this cake, we have used blueberries, pineapple, peaches, etc.
- The crumb mixture is normal. Do not think you did anything wrong.
- Make sure you use enough berries to cover the bottom of the pan.
- You can place a round piece of parchment paper into the bottom of pan for easier removal.
- Make sure you let this cool at least 5 minutes before turning out onto a serving dish. Otherwise, the brown sugar mixture won't have time to set up properly.
- Garnish this with powdered sugar or ice cream or both!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- butter
- brown sugar
- raspberries
- all-purpose flour
- baking powder
- salt
- granulated sugar
- egg
- vanilla extract
- milk
- powdered sugar
HOW TO MAKE RASPBERRY UPSIDE DOWN CAKE:
Preheat the oven to 350F degrees. In a small bowl add the melted butter.
Add in the brown sugar.
Whisk mixture together until combined.
Spread the brown sugar mixture into the bottom of a 9" high sided pan or springform pan.
Top the brown sugar mixture with an even layer of raspberries and set aside.
In a large bowl add the flour, baking powder and salt.
Whisk flour mixture until everything is combined, set aside.
In another bowl add the butter, sugar, egg and vanilla.
Beat this mixture together until creamy and combined.
Add in the dry ingredients to the butter mixture.
Beat until combined, it will look crumby at this point, it’s supposed to.
Lastly add in the milk.
Beat the milk in until combined and creamy.
Spoon batter over raspberries and gently spread using an offset spatula. Bake in the oven for about 35-40 minutes until golden and toothpick comes out clean.
Remove from the oven and let cool in the pan 5-10 minutes before flipping out onto a serving tray.
Let cool and top with powdered sugar and ice cream, if desired.
HOW TO STORE:
If you have any of this Raspberry Upside Down Cake recipe remaining, you can store it at room temperature (covered with plastic wrap or in an airtight container) for 2-3 days. Or you can refrigerate it properly stored for 5-6 days. Freezing is not recommended.
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RASPBERRY UPSIDE DOWN CAKE
Ingredients
Topping:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 2 heaping cups raspberries (or enough to cover bottom of pan)
Cake:
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- ½ cup milk
- powdered sugar, optional
Instructions
- Preheat the oven to 350F degrees.
- In a medium bowl, whisk together the melted butter and brown sugar, spread into the bottom of a 9" high sided pan or springform pan.
- Top the brown sugar mixture with an even layer of raspberries, Set aside.
- In a large bowl, whisk together the flour, baking powder and salt, set aside.
- In another bowl, beat together the softened butter, sugar, egg and vanilla extract until combined.
- Add in the flour mixture to the butter mixture and beat until combined. It will look crumby at this point which is normal.
- Lastly, add in the milk and beat until incorporated.
- Spoon the batter over the raspberries and gently spread using an offset spatula.
- Bake in the oven for about 35-40 minutes until golden and toothpick comes out clean.
- Remove from the oven and let cool in the pan 5-10 minutes before flipping out onto a serving tray. Don't skip the cooling down time!
- Let cool and dust the top with powdered sugar, if desired.
Notes
- You can use any fruit that you like for this cake, we have used blueberries, pineapple, peaches, etc.
- Make sure you use enough berries to cover the bottom of the pan.
- You can place a round piece of parchment paper into the bottom of pan for easier removal.
- Make sure you let this cool at least 5-10 minutes before turning out onto a serving dish. Otherwise, the brown sugar mixture won't have time to set up properly.
- If you have any of this Raspberry Upside Down Cake recipe remaining, you can store it at room temperature (covered with plastic wrap or in an airtight container) for 2-3 days. Or you can refrigerate it properly stored for 5-6 days. Freezing is not recommended.
Ruth
This recipe sounds good! Can you use frozen raspberries?
Brandie @ The Country Cook
Hi Ruth! Technically you could but keep in mind that frozen fruit holds much more moisture than fresh so it can change the texture of the finished cake. I really prefer fresh fruit for this since I haven't tested with frozen. If you try it, I would say thaw and drain them as best as you possibly can. Let me know if you give it a try! I would love to hear how it goes!