Raspberry Upside Down Cake

There’s something truly magical about a Raspberry Upside Down Cake. I remember the first time I made it; the sweet aroma of raspberries filling the kitchen brought back a rush of nostalgic memories from my childhood. My grandmother would often make a similar cake during the summer months when raspberries were at their peak. We’d gather in her sunny kitchen, the laughter mingling with the scent of baking as we eagerly anticipated our treat. The joy of slicing into the cake to reveal its beautifully arranged raspberries was always a highlight. This cake isn’t just about the taste; it’s about the memories and connections it brings together.

What You’ll Need for Raspberry Upside Down Cake

The ingredients for Raspberry Upside Down Cake are not just essential; they work harmoniously to create a delicious dessert. The key players in this cake are the fresh raspberries, of course, which provide that signature fruity flavor. The buttery base and fluffy texture are achieved through a combination of flour, sugar, and eggs, while the lemon zest and juice add a refreshing brightness that balances the sweetness perfectly.

• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 2 1/3 cups raspberries or enough to cover the bottom of the pan
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/2 cup milk
• 1/3 cup ricotta
• 1/2 cup fresh raspberries
• powdered sugar (optional)

Putting Together Raspberry Upside Down Cake

Making a Raspberry Upside Down Cake is an enjoyable process that fills your kitchen with the most inviting aromas. Follow these steps closely for a cake that’s sure to wow!

1. Preheat the oven to 350F degrees. This is essential to ensure your cake cooks evenly.
2. Spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom and sides in foil. This helps prevent any butter or sugar from leaking out during baking.
3. In a medium bowl, whisk together the topping ingredients—melted butter and brown sugar—except the raspberries. You want a smooth mixture that’s well combined.
4. Spread the mixture into the bottom of the prepared pan. Make sure it’s evenly distributed, then top with raspberries in an even layer, covering the bottom entirely. Set this aside for the moment.
5. In a large bowl, whisk together flour, baking powder, and salt. This creates the base mix for your cake.
6. In another bowl, beat together softened butter with granulated sugar, egg, vanilla extract, lemon juice, and lemon zest until creamy and combined. Don’t forget to scrape down the sides and bottom of the bowl.
7. Add the wet ingredients from the previous step to the dry ingredients bowl. Beat until just combined. The batter will appear crumby at this stage, which is normal.
8. Next, add milk and ricotta to the batter and beat again until smooth and incorporated.
9. Lastly, gently fold in the remaining raspberries using a rubber spatula. This helps to maintain their shape and freshness.
10. Spoon the batter over the raspberries in the pan and level the top with an offset spatula. This ensures an even bake.
11. Bake in the preheated oven for about 35 to 45 minutes. You’ll know it’s done when it’s golden and a toothpick inserted into the center comes out clean. Keep an eye on it as oven times can vary.
12. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This helps set the structure.
13. Run a knife around the sides of the pan, open the ring, and slice the cake onto a serving platter. Be gentle to keep the cake intact.
14. Allow the cake to finish cooling, then dust the top with powdered sugar just before serving for that final touch of sweetness.

Pro Tips and Tweaks

Here are some practical tips to elevate your Raspberry Upside Down Cake experience:

• Storage: Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate to keep it fresh.
• Freezing: You can freeze the cake before dusting with powdered sugar. Wrap it tightly in plastic wrap and aluminum foil, and it will last up to two months.
• Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Variations: Feel free to swap out raspberries for other fruits like blueberries or peaches. Each variation offers a new taste experience.
• Serving Ideas: Serve it warm from the oven for a comforting dessert or at room temperature for a refreshing treat on a hot day.

Serving Options for Raspberry Upside Down Cake

Serving your Raspberry Upside Down Cake can be as creative as the cake itself. Here are some great ways to enjoy it:

• As a Dessert: This cake makes for a delightful dessert after a hearty meal. It’s light enough not to feel too heavy while still being satisfying.
• Brunch Delight: Perfect for brunch with a side of fresh fruit and a cup of coffee. It adds a sweet touch to your morning spread.
• Picnic Treat: Slice it up for picnics and enjoy outdoors. It’s easy to transport and tastes wonderful at room temperature.
• Celebration Cake: This cake is ideal for celebrations. Dress it up with extra raspberries on top and serve with sparkling cider for a festive touch.
• Storage Tips: Store leftovers in an airtight container, and if you have the space, consider freezing slices for later enjoyment.
• Seasonal Pairings: During summer, pair it with a refreshing berry salad or serve alongside a light sorbet to enhance the flavors.

FAQ

Conclusion

The Raspberry Upside Down Cake brings together the sweet, tart flavors of fresh raspberries with a moist, delicate cake that’s perfect for any occasion. It’s a delightful way to celebrate summer and impress your guests. I encourage you to try making this cake; I promise it will become a cherished recipe in your collection!

Raspberry Upside Down Cake

The ultimate summer dessert, this Raspberry Upside Down Cake is bursting with fruity flavors and a moist texture. Perfectly elegant for any occasion, it’s easy to make and always a crowd-pleaser. Treat yourself and your loved ones tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup unsalted butter melted
• 1/2 cup brown sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 2 1/3 cups raspberries or enough to cover the bottom of the pan
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter softened to room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/2 cup milk
• 1/3 cup ricotta
• 1/2 cup fresh raspberries
• powdered sugar optional

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat the oven to 350F degrees.
2. Spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom and sides in foil to avoid the butter/sugar mixture leak out the bottom.
3. In a medium bowl, whisk together the topping ingredients, except the raspberries.
4. Next, spread the mixture into the bottom of the prepared pan and top with raspberries in an even layer, to cover the bottom of the pan entirely. Set aside.
5. In a large bowl, whisk together flour, baking powder, and salt, and set aside.
6. In another bowl, beat together the butter with granulated sugar, egg, vanilla extract, lemon juice, and lemon zest, until combined. Scrape the sides and bottom of the bowl.
7. Add the wet ingredients to the dry ingredients bowl and beat until combined. It will look crumby, which is normal.
8. After that, add 1/2 cup milk and ricotta and beat until incorporated.
9. Lastly, fold in the raspberries, using a rubber spatula.
10. Spoon the batter over the raspberries and level the top with an offset spatula.
11. Bake in the preheated oven for about 35-45 minutes until golden or until a toothpick inserted into the center comes out clean. Oven times vary so check with a toothpick first to ensure doneness.
12. Remove from the oven and let cool in the pan for 10 minutes. After that, run a knife along the pan's sides, open the pan ring, and slice the cake onto a serving platter.
13. Let finish cooling and dust the top with powdered sugar before serving.

Notes

• Tip 1: Store any leftovers in an airtight container at room temperature for up to three days.
• Tip 2: You can freeze the cake before dusting with powdered sugar.
• Tip 3: This cake pairs beautifully with a scoop of vanilla ice cream.
• Tip 4: Feel free to swap out raspberries for other fruits.
• Tip 5: Serve warm from the oven for a comforting dessert.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.