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We are fortunate enough to have a bumper crop of ripe raspberries. This long fall means the crop keeps producing and we keep eating. Finding good recipes is always fun and today I came up with this terrific and easy cake recipe.

 

Raspberry Upside Down Cake

Preheat oven to 350 degrees F

Raspberry topping:

1/2 cup light brown sugar

1/4 cup (1/2 stick) butter

3 cups raspberries

Lemon-Almond Cake

 1  8 oz. can almond paste (I use Solo)  minus a couple spoonfuls that you need to taste.

1/4 cup sugar

3 TBS grated lemon peel

1 TBS vanilla

1/2 cup room temperature butter (or melted)

3 large eggs

1 cup cake flour

1 tsp baking powder

For topping:

1.  Melt the butter in an 8 inch ovenproof skillet.  I use my cast iron skillet.

2. Add brown sugar and mix together for a few minutes while slowly frying.

3.  Remove from heat and let cool.

Cake batter:

1.  In food processor mix together sugar and almond paste.

2.  Add butter and mix together.

3.  Add eggs one at a time, incorporating each one before adding the next.

4.  Add the lemon peel and vanilla and process for few more seconds.

5. Sift together flour and baking powder and with a spatula mix into the batter so that is   doesn’t get over beaten. 

 

To assemble:

 Once the butter brown sugar mixture has cooled, add 3 cups of raspberries and spread evenly over the butter mixture.  Spoon the batter over the raspberries spreading it evenly with a spatula.

Bake for 35-40 minutes or until tester inserted into top of cake (not through raspberries)  comes out clean.  Let sit for a couple minutes and then carefully invert unto platter.  Serve warm or at room temperature with ice cream or whipped cream.

 

 

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