Ingredients for Upside Down Raspberry Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Unsalted Butter
- White Sugar
- 2 large eggs
- ½ cup milk
- Frozen Raspberries
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How to Make Upside Down Raspberry Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch square Pyrex baking pan.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, then add 1 teaspoon vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently spread 2 cups fresh raspberries in the prepared baking pan. Sprinkle with 2 tablespoons granulated sugar.
- Pour the batter evenly over the raspberries.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
- Serve at room temperature with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
1454g
Fat
327g
Carbs
183g
