If you’re craving a dessert that beautifully balances fruity brightness with nutty richness, the Raspberry and Almond Upside-Down Cake Recipe is exactly what you need. This cake brings together juicy raspberries nestled beneath a tender almond-infused crumb, all caramelized to golden perfection, creating an irresistible combination of flavors and textures. Whether you’re baking for a cozy afternoon treat or an impressive finish to a dinner party, this recipe promises a stunning and delicious results that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Raspberry and Almond Upside-Down Cake Recipe lies in its simple, wholesome ingredients. Each one plays a vital role, from the bright raspberries that add vibrant color and tartness to the almond flour that brings moistness and a lovely nutty depth. Here’s what you’ll gather to make this irresistible cake:
- Melted unsalted butter (2 tablespoons): For creating the luscious caramelized base that the raspberries rest on.
- Brown sugar (1/4 cup): Adds deep sweetness and helps form that glossy topping layer.
- Fresh or frozen raspberries (1 1/2 cups): The star ingredient that turns tart and juicy when baked.
- Softened unsalted butter (1/2 cup): Creamed with sugar to make the cake batter tender and rich.
- Granulated sugar (3/4 cup): Sweetens the crumb perfectly without overpowering the fruit.
- Large eggs (2): Bind the ingredients and help the cake rise.
- Almond extract (1/2 teaspoon): Infuses a subtle, fragrant nuttiness that complements the raspberries beautifully.
- Vanilla extract (1/2 teaspoon): Adds a warm, sweet undertone that rounds out the flavors.
- All-purpose flour (1 cup): The base structure that ensures the cake is light yet sturdy.
- Almond flour (1/2 cup): Incorporates moisture and a rich almond flavor for extra depth.
- Baking powder (1 1/2 teaspoons): Leavens the cake for a fluffy crumb.
- Salt (1/4 teaspoon): Enhances all the flavors, bringing balance.
- Milk (1/2 cup): Keeps the batter smooth and moist.
- Sliced almonds (2 tablespoons): For a crunchy, toasted finish on top.
How to Make Raspberry and Almond Upside-Down Cake Recipe
Step 1: Prepare the pan and topping
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan generously, then line the bottom with parchment paper to prevent sticking. Pour the melted butter into the pan and sprinkle the brown sugar evenly over it. Carefully arrange fresh or thawed raspberries in a single layer over the sugar; this will create that gorgeous upside-down fruit layer once flipped. Set this aside while you prepare the cake batter.
Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light, pale, and fluffy—this step is key for a tender cake crumb. Then, incorporate the eggs one at a time, making sure each is fully combined. Stir in the almond and vanilla extracts; these extracts give the cake its signature fragrant aroma and almond depth that beautifully complement the raspberries.
Step 3: Combine dry ingredients
Whisk together the all-purpose flour, almond flour, baking powder, and salt in a separate bowl. This combination ensures a balanced structure while adding that subtle nutty undertone from the almond flour.
Step 4: Incorporate the flour mixture and milk
Gradually add the dry flour mixture to the wet ingredients, alternating with milk, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter, which keeps the cake tender. The milk adds moisture, making every bite soft and rich.
Step 5: Bake the cake
Carefully spoon the batter over the raspberry layer in your prepared pan, spreading it evenly but taking care not to disturb the fruit beneath. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. This baking time ensures the cake sets perfectly while the topping caramelizes beautifully.
Step 6: Invert and garnish
Let the cake cool in the pan for about 10 minutes—just enough so it’s stable but still warm. Run a knife around the edges to loosen it, then invert the cake onto a serving plate. Gently peel off the parchment paper. Finally, sprinkle sliced almonds on top for a lovely crunch and extra almond flavor. Allow it to cool before slicing to let all the flavors meld.
How to Serve Raspberry and Almond Upside-Down Cake Recipe
Garnishes
This cake shines on its own, but a dollop of freshly whipped cream or a light dusting of powdered sugar adds an elegant, creamy touch that enhances the nutty and fruity flavors. Fresh mint leaves also make a beautiful and refreshing garnish.
Side Dishes
Serve your raspberry and almond upside-down cake alongside a scoop of vanilla ice cream or a drizzle of crème fraîche. The creamy sides balance the slight tartness of the raspberries and add a luxurious texture contrast that guests will love.
Creative Ways to Present
For a show-stopping dessert, serve individual slices with a sprinkle of toasted almonds and a few extra fresh raspberries on top. You could also plate it with a raspberry coulis for extra color and zing, turning every slice into a culinary masterpiece perfect for special occasions or casual gatherings alike.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully at room temperature when covered, staying moist and flavorful for up to two days. If you want to extend its freshness, refrigerate the cake in an airtight container for up to a week, but be sure to bring it back to room temperature before serving for the best texture.
Freezing
You can freeze slices of Raspberry and Almond Upside-Down Cake Recipe wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator, then warm slightly for maximum enjoyment.
Reheating
To revive the cake’s fresh-from-the-oven taste, briefly warm slices in the microwave for about 15 to 20 seconds or pop them in a low oven at 300°F (150°C) for 10 minutes. This helps restore the softness and reactivates the delightful almond aroma.
FAQs
Can I use frozen raspberries for this recipe?
Yes, frozen raspberries work well. Just make sure to thaw them fully and drain any excess juice so the cake doesn’t become too soggy.
What can I substitute for almond flour?
If almond flour isn’t available, you can use extra all-purpose flour, but keep in mind that the cake will lose some of its moistness and almond flavor.
Is this cake suitable for vegans?
This version contains butter, eggs, and milk, so it’s not vegan. However, you could experiment with plant-based butter, egg substitutes, and plant milk for a vegan adaptation.
How do I know when the cake is fully baked?
The best way is to insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cake is ready. Avoid opening the oven door too early to keep it from sinking.
Can I double this recipe for a larger cake?
Absolutely! Just use a larger pan or two pans and adjust the baking time accordingly, checking doneness with a toothpick as usual.
Final Thoughts
This Raspberry and Almond Upside-Down Cake Recipe is a slice of pure joy, blending tart raspberries with rich almond flavors in a warm, inviting cake. It’s one of those desserts that feels both comforting and special, perfect for sharing with loved ones or savoring yourself. Give this recipe a try—you might just find it becomes your new favorite go-to cake.
Print
Raspberry and Almond Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry and Almond Upside-Down Cake is a moist, flavorful dessert featuring a luscious layer of raspberries caramelized with brown sugar and buttery goodness on the bottom, which becomes the top when inverted. The cake batter incorporates almond flour and extracts for a delicate nutty aroma, complemented by sliced almonds for a crunchy finish. Perfect for summer gatherings or cozy afternoons, this cake combines fruity tartness with sweet almond richness in every bite.
Ingredients
For the topping:
- 2 tablespoons unsalted butter (melted)
- 1/4 cup brown sugar
- 1 1/2 cups fresh or frozen raspberries (thawed and drained if frozen)
For the cake batter:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons sliced almonds (for garnish)
Instructions
- Prepare the pan and topping: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper for easy removal. Pour the melted butter into the bottom of the pan, then sprinkle the brown sugar evenly over it. Carefully spread the raspberries over the sugar layer, setting aside as you prepare the batter.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-4 minutes and is crucial for a tender crumb. Add the eggs one at a time, mixing thoroughly after each addition to fully incorporate.
- Add extracts: Stir in the almond extract and vanilla extract until evenly combined, imparting a fragrant and nutty aroma to the batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt to ensure even distribution of leavening agents and flavors.
- Mix batter: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix gently and just until combined to avoid overworking the batter, which can make the cake dense.
- Assemble and bake: Carefully spread the batter evenly over the raspberry layer in the prepared pan, smoothing the top gently. Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cake to cool in the pan for about 10 minutes. Then, using a knife, loosen the edges carefully before inverting the cake onto a serving plate. Peel off the parchment paper from the bottom now turned top.
- Garnish and serve: Sprinkle the sliced almonds generously over the top of the cake for added texture and a beautiful finish. Let the cake cool completely before slicing and serving. Enjoy with whipped cream or a light dusting of powdered sugar if desired.
Notes
- Serve with whipped cream or a dusting of powdered sugar for added indulgence.
- Store leftovers covered at room temperature for up to 2 days or refrigerate to maintain freshness for a longer period.
- If using frozen raspberries, thaw and drain well to avoid excess moisture that can make the cake soggy.
