Best 7 Raspberry Upside Down Cake Recipes

UPSIDE-DOWN RASPBERRY CAKE

Steps:

• Preheat oven to 350°F.
• In a bowl, mix flour, baking powder and salt. Set aside.
• In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
• Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
• Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
• Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.

RASPBERRY UPSIDE-DOWN CAKE

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.

RASPBERRY-MANGO UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 1-quart saucepan over medium heat, stirring occasionally. Stir in sugar and whipping cream. Heat to boiling, stirring constantly; boil 30 seconds. Pour into 13x9-inch rectangular pan. Top sugar mixture evenly with raspberries, mango and almonds.
• In large bowl, beat cake mix, reserved 1/2 cup mango juice, the water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over fruits and almonds.
• Bake 41 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute so topping can drizzle over cake. Cool at least 30 minutes. Serve warm or cool. Store covered in refrigerator.

UPSIDE-DOWN RASPBERRY CAKE

Steps:

• Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray. Place 1/2 cup raspberries in pan; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fold in the remaining raspberries. Carefully spoon over berries in pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar.

RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Beat eggs, sugar, melted butter in a large bowl.
• Whisk together milk and lemon juice and add to bowl.
• Sift together flour and baking powder and add to wet ingredients.
• In a separate bowl place the berries and about 1-1 3/4 C sugar, mix then place in a well greased (buttered) 9x13-inch pan.
• Pour batter on top of berries.
• Bake for 40 min - 1 hours.
• Let stand until lukewarm, then invert into tray.
• As for the custard, I just buy the vanilla custard powder and once prepared I spoon it over the individual pieces.

PRESSURE-COOKER RASPBERRY UPSIDE-DOWN CAKE

Steps:

• Create a sling for pan: Fold one 20-inch length of foil lengthwise into thirds. Place a 7-inch cake pan or cake-pan pressure-cooker insert over foil; transfer to a 6-to-8-quart cooker, holding foil sling in place. Fold tops of sling down, if necessary, to avoid interfering with cooker lid. Remove sling and cake pan from cooker.
• Butter cake pan. Line with parchment, butter parchment, and sprinkle with 2 tablespoons sugar. Top with raspberries in an even layer. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar. In a large bowl, whisk together egg, milk, butter, zest, liqueur, and vanilla. Whisk flour mixture into egg mixture until just combined. Pour batter over fruit in pan, spreading evenly. Cover pan with foil.
• Pour 3 cups water into cooker; set a 1-inch wire rack on bottom. Arrange foil sling under cake pan and set cake pan on top of rack.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 30 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 35 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
• Use sling to remove cake from cooker; remove foil cover. Let stand 10 minutes. Run a knife around edge to loosen; invert cake onto a serving plate. Remove parchment and serve, topped with more berries and whipped cream.

RASPBERRY UPSIDE-DOWN CAKE

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.