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
Scale
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.
