Bring back a retro classic with this seasonal upside-down cake that's delicious served warm or at room temperature. Our simple glaze gives it a quick yet special finish.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 12 servings
Ingredients
Raspberry Caramel Topping:
Method
Raspberry Caramel Topping: In saucepan over medium heat, cook brown sugar, butter and 1 tsp water, stirring, until sugar is dissolved, about 2 minutes. Scrape into greased parchment paper–lined 9-inch (2.5 L) square cake pan. Arrange raspberries on top of sugar mixture.In large bowl, beat together butter, granulated sugar and brown sugar until fluffy; beat in eggs and vanilla.
In small bowl, whisk together flour, baking powder and baking soda. Stir into butter mixture alternately with milk, making three additions of flour mixture and two additions of milk. Scrape into pan over raspberries, smoothing top. Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes.
Meanwhile, mix icing sugar with 2 tsp water. Invert warm cake onto serving plate; remove parchment paper. Drizzle with icing.
Nutritional facts per piece: about
- Fibre 2 g
- Sodium 195 mg
- Sugars 28 g
- Protein 4 g
- Calories 302.0
- Total fat 13 g
- Potassium 117 mg
- Cholesterol 62 mg
- Saturated fat 8 g
- Total carbohydrate 43 g
%RDI
- Iron 9.0
- Folate 17.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 12.0
