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!
Preheat the oven to 350F degrees. Spray a 9" high sided pan or springform pan with nonstick cooking spray. Note: If using a springform pan, you will need to place a piece of foil or bake on a sheet tray to catch any of the butter/sugar mixture that may leak out the bottom.
In a medium bowl, whisk together 1/4 cup unsalted butter, melted and 1/2 cup brown sugar, spread into the bottom of the prepared pan.
Top the brown sugar mixture with 2 heaping cups raspberries in an even layer (you'll need enough to cover the bottom of your pan), Set aside.
In a large bowl, whisk together 1 1/3 cups all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt, set aside.
In another bowl, beat together 1/4 cup unsalted butter, softened to room temperature, 3/4 cup granulated sugar, 1 large egg and 1 1/2 teaspoons 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 1/2 cup milk and beat until incorporated.
Spoon the batter over the raspberries and gently spread using an offset spatula as the batter is thick.
Bake in the oven for about 35-40 minutes until golden or until a toothpick inserted into the center comes out clean. Please note, oven times vary so please check with a toothpick first to ensure doneness as it may take longer in your oven.
Remove from the oven and let cool in the pan 10 minutes (don't skip this essential cooling down time). Run a knife along the pan's edge to ensure it is released before inverting it over a serving platter.
Let finish cooling and dust the top with powdered sugar (optional).
Notes
As with all baked goods, oven times will vary. It can depend on so many factors like if you used a metal or ceramic baking dish or a gas or electric oven or what rack you baked it on. It may take longer in your oven so always make sure you test the center of the cake with a toothpick. If any batter on the toothpick, it's not ready.
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.
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.