RASPBERRY UPSIDE-DOWN CAKE
This is a nice treat after dinner on a nice summer day. Served with a light vanilla custard, it puts a smile on everyone.
Provided by Heli Baker
Categories Dessert
Time 1h20m
Yield 1 cake, 16-24 serving(s)
Number Of Ingredients 8
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.
UPSIDE-DOWN RASPBERRY CAKE
Make and share this Upside-Down Raspberry Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
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-WHITE CHOCOLATE UPSIDE-DOWN CAKE
I love coming up with variations on a recipe. I had the idea for this cake on the spur of the moment. It's easy to make; basically doctoring up a cake mix.
Provided by Jessica Rupe
Categories Everyday Cooking Special Collection Recipes New
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
- Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
- Dump cake mix into a large mixing bowl. Stir in eggs.
- Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
- Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
- Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 32.5 g, Cholesterol 44.5 mg, Fat 8.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 222.1 mg, Sugar 24.7 g
RASPBERRY UPSIDE DOWN CAKE
Make and share this Raspberry Upside Down Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Prepare cake mix according to pkg directions.
- Pour into 2 greased and floured 9" cake pans.
- Divide raspberries over top of cake mix.
- Sprinkle sugar over raspberries.
- Gently pour whipping cream over the top.
- Bake for 25-30 minutes in a 350° oven.
- Let stand for 10 minutes.
- Invert onto serving plates to serve.
Nutrition Facts : Calories 433.9, Fat 19.8, SaturatedFat 6.6, Cholesterol 80.9, Sodium 309, Carbohydrate 61.8, Fiber 1.8, Sugar 44.7, Protein 4.1
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
UPSIDE-DOWN RASPBERRY CAKE
This moist cake is great for any occasion. I've received many compliments from family and friends.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 413 calories, Fat 23g fat (14g saturated fat), Cholesterol 128mg cholesterol, Sodium 434mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY UPSIDE-DOWN CAKE
I haven't tried this yet, but plan to while berry season is here. Looks interesting but I have no idea how it will turn out. From Life's Little Berry Cookbook.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 2 9inch cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour two 9-inch round cake pans.
- Prepare the cake mix according to the package directions.
- Evenly divide the batter between the two cake pans.
- Sprinkle the berries evenly over the batter.
- Sprinkle the sugar over the berries.
- Pour the whipping cream on top.
- Bake at 350F for 1 hour.
- Immediately after taking out of the oven, invert onto serving platters.
- Garnish with berries and whipped cream.
Nutrition Facts : Calories 412, Fat 20.7, SaturatedFat 7.7, Cholesterol 36.2, Sodium 309, Carbohydrate 54.6, Fiber 2.4, Sugar 41.5, Protein 3.7
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