If you are looking for a delightful dessert that bursts with fresh berry flavor and a hint of nutty richness, this Raspberry and Almond Upside-Down Cake Recipe is an absolute must-try. Combining juicy raspberries with toasted sliced almonds on a moist, fluffy cake, this recipe not only looks stunning when inverted but also offers an irresistible balance of sweet, tart, and buttery textures. Perfect for sharing with family and friends, it’s a fantastic way to celebrate berry season or simply indulge in a comforting homemade treat.
Ingredients You’ll Need
The beauty of this Raspberry and Almond Upside-Down Cake Recipe lies in its simple, yet thoughtfully selected ingredients. Each component plays a vital role, from the brown sugar creating a caramelized base to the almond extract adding a subtle aromatic touch.
- Unsalted butter (melted), 1/4 cup: Essential for creating the luscious caramel layer at the cake’s base.
- Light brown sugar, 1/3 cup: Perfect for adding a deep, molasses-like sweetness that complements the raspberries.
- Fresh or frozen raspberries, 1 1/2 cups: Provides vibrant flavor and bursts of juicy tartness; frozen work well if used directly, without thawing.
- Sliced almonds, 1/2 cup: Add a delightful crunch and nutty contrast on top of the berries.
- All-purpose flour, 1 1/2 cups: The base of the cake crumb, giving structure and tender texture.
- Baking powder, 1 1/2 teaspoons: Ensures the cake rises beautifully and remains fluffy.
- Salt, 1/4 teaspoon: Balances sweetness and enhances overall flavor.
- Unsalted butter (softened), 1/2 cup: For the cake batter, delivering richness and moisture.
- Granulated sugar, 3/4 cup: Sweetens the batter to balance the tartness of raspberries.
- Eggs, 2 large: Provide structure and help bind the ingredients together.
- Almond extract, 1 teaspoon: Adds an unmistakable almond aroma that complements the nuts and berries perfectly.
- Vanilla extract, 1/2 teaspoon: Rounds out flavors with its warm, sweet notes.
- Milk, 1/2 cup: Adds moisture and lightness to the cake batter.
How to Make Raspberry and Almond Upside-Down Cake Recipe
Step 1: Prepare the Pan and Fruit Layer
Begin by preheating your oven to 350°F (175°C) and prepping a 9-inch round cake pan by greasing it well and lining the bottom with parchment paper. Pour the melted butter into the pan and immediately sprinkle the brown sugar evenly over it. This combination will create the wonderful caramel base. Next, arrange the fresh or frozen raspberries evenly on top of the brown sugar, and scatter the sliced almonds over the berries. This beautiful layer will become the crown of your cake once flipped.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix provides the foundation for a perfectly balanced and well-risen cake, so ensure it’s thoroughly combined before moving on.
Step 3: Cream the Butter and Sugars
Using a stand mixer or hand mixer, beat the softened butter with granulated sugar until you achieve a light and fluffy texture. This process incorporates air into the batter, resulting in a tender crumb. Then add the eggs one at a time, beating well after each addition for a smooth, cohesive batter. Stir in both almond and vanilla extracts to infuse the batter with rich, inviting flavors.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the flour mixture. Mix gently until just combined to avoid overworking the batter, which can make the cake dense. The batter should be smooth and pourable but not too runny.
Step 5: Assemble and Bake
Pour the batter carefully over the raspberry and almond layer in the cake pan, smoothing the top with a spatula without disturbing the fruit below. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then gently run a knife around the edges and invert the cake onto a serving plate. Peel off the parchment paper and let the cake cool completely before slicing to ensure those glorious layers hold together perfectly.
How to Serve Raspberry and Almond Upside-Down Cake Recipe
Garnishes
This Raspberry and Almond Upside-Down Cake Recipe shines on its own but can be elevated further with simple garnishes. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds creamy richness that pairs beautifully with the tangy raspberries and crunchy almonds. A light dusting of powdered sugar over the top just before serving also adds a pretty touch and a hint of extra sweetness.
Side Dishes
A fresh fruit salad made with seasonal berries enhances the cake’s fruity theme without overpowering it. Alternatively, serve with a cup of hot Earl Grey tea or a mellow coffee for an afternoon treat that feels like a warm hug. If you want something more indulgent, a drizzle of honey or a side of lemon curd complements the almond and raspberry flavors wonderfully.
Creative Ways to Present
For a festive occasion, serve this cake on a rustic wooden platter topped with edible flowers or fresh mint leaves for that extra wow factor. You can also cut it into petite squares or individual servings and layer them in dessert glasses with whipped cream for a layered trifle twist. Whether plated traditionally or presented creatively, this Raspberry and Almond Upside-Down Cake Recipe will captivate your guests’ taste buds and eyes alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. To maintain freshness longer, refrigerate the cake; just be sure to bring it back to room temperature before serving to fully enjoy its tender crumb and buttery layers.
Freezing
This cake freezes beautifully, making it perfect for preparing in advance. Wrap individual slices or the entire cooled cake securely in plastic wrap and then foil to prevent freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator and let warm gently to room temperature.
Reheating
If you prefer your Raspberry and Almond Upside-Down Cake Recipe warm, gently reheat slices in a microwave for 15 to 20 seconds or in a preheated oven at 325°F for about 10 minutes. The subtle warmth helps revive the cake’s moistness and intensifies the almond aroma, making each bite even more comforting.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work well as long as you do not thaw them before arranging on the brown sugar layer. This prevents excess moisture from sogging the cake’s base and keeps the fruit texture intact.
Is it possible to substitute sliced almonds with almond meal?
Yes, you can replace the sliced almonds with almond meal for a richer almond flavor throughout the cake. However, this will change the texture slightly since you lose the crunch that sliced almonds provide.
Can I make this cake dairy-free?
To make a dairy-free version, substitute the butter with a plant-based vegan butter alternative and use any non-dairy milk such as almond or oat milk. The texture and taste will remain deliciously close to the original.
What if I don’t have almond extract on hand?
If you’re missing almond extract, vanilla extract alone will still create a lovely cake, though the nutty almond aroma will be less pronounced. You might also consider a tiny splash of amaretto liqueur for a subtle almond note if you enjoy a hint of alcohol in your dessert.
How do I know when the cake is done baking?
Use a toothpick or thin skewer inserted into the center of the cake; if it comes out clean or with just a few moist crumbs (but no wet batter), your cake is perfectly baked and ready to come out of the oven.
Final Thoughts
There’s truly nothing quite like the nostalgic joy of flipping a warm cake over to reveal a glossy, jewel-toned topping of raspberries and almonds. This Raspberry and Almond Upside-Down Cake Recipe is as fun to make as it is to eat, offering a wonderful mix of textures and flavors that feel special yet approachable. Whether you’re baking for a casual family dessert or a crowd-pleasing celebration, give this recipe a try—you might just find a new favorite that brings smiles all around the table.
Print
Raspberry and Almond Upside-Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
A delightful Raspberry and Almond Upside-Down Cake featuring a layer of fresh raspberries and sliced almonds caramelized under a buttery, lightly spiced cake. This European-style dessert is perfect for summer gatherings or a special treat, offering a moist texture with a nutty almond essence and vibrant berry flavors.
Ingredients
Fruit and Topping
- 1/4 cup unsalted butter, melted
- 1/3 cup light brown sugar
- 1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
- 1/2 cup sliced almonds
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking.
- Assemble the Topping Layer: Pour the melted butter into the bottom of the prepared pan. Sprinkle the light brown sugar evenly over the butter. Arrange the raspberries closely over the sugar layer, then scatter the sliced almonds on top to create a flavorful base for the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine all dry components evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with granulated sugar using a mixer or whisk until the mixture is light and fluffy, providing a smooth base for the batter.
- Add Eggs and Extracts: Beat in the eggs one at a time to ensure they incorporate well. Then stir in the almond and vanilla extracts carefully for aromatic flavoring.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture in three portions, alternating with the milk. Start and end with the flour mixture, mixing just until combined after each addition to avoid overmixing.
- Pour Batter Over Topping: Gently spread the batter evenly over the raspberry and almond layer in the pan, smoothing the surface with a spatula for uniform baking.
- Bake the Cake: Place in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate. Remove the parchment paper from the bottom, letting the cake cool completely before slicing to maintain its shape.
Notes
- Serve this cake with whipped cream or vanilla ice cream for an indulgent finish.
- You can substitute raspberries with other berries such as blackberries or blueberries depending on availability or preference.
- For a richer almond flavor, replace a portion of the flour with almond meal.
