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Raspberry and Almond Upside-Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 226 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add extracts: Stir in the almond extract and vanilla extract until evenly combined, imparting a fragrant and nutty aroma to the batter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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Find it online: https://quickpantrymeals.com/raspberry-and-almond-upside-down-cake-recipe/