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.