RASPBERRY UPSIDE-DOWN CAKE
Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
- In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
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mr taslim
[email protected]This cake was delicious, but it was a lot of work to make. I'm not sure if I would make it again.
Asif Ali Asif
[email protected]This cake was a disaster. It fell apart when I tried to flip it over. I would not recommend this recipe.
Haile Mikale
[email protected]This cake was a breeze to make and it turned out perfect! I'm so glad I found this recipe.
Wendy rocky
[email protected]This cake was absolutely stunning! It was the perfect centerpiece for my party. Everyone loved it!
Pete Dicket
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I would try a different recipe next time.
Raihan Pathan
[email protected]This cake was delicious! The perfect balance of sweetness and tartness. I will definitely be making this again.
Arlenea Ponce De Leon
[email protected]This was the worst cake I have ever made. It was dry, dense, and flavorless. I would not recommend this recipe to anyone.
Ritik Chamling
[email protected]This cake was amazing! It was so moist and flavorful. I will definitely be making this again.
Atwahu Mansur
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great! I'm definitely going to try more recipes from this website.
Street Life Stories
[email protected]This cake was a disappointment. It was dry and the raspberries were too tart. I would not recommend this recipe.
Matthew Whitney
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. I think I will try using less sugar next time.
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[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he had ever had.
Md. Nazmul
[email protected]This cake was delicious! The raspberries added a nice tartness to the sweet cake. I would definitely recommend this recipe.
Hasnain Khan
[email protected]This cake was so easy to make and it turned out perfect! The instructions were clear and easy to follow. I will definitely be making this again.
Aktaruzzaman Nibin
[email protected]This raspberry upside-down cake was a hit at my dinner party! The cake was moist and fluffy, and the raspberry topping was sweet and tart. Everyone loved it!