UPSIDE DOWN RASPBERRY CAKE

Cranberries, blueberries, peaches and plums can be used instead of raspberries.

Cranberries, blueberries, peaches and plums can be used instead of raspberries.

Makes 8 to 10 servings

Ingredients

  • 3 tbsp butter
  • 3/4 cup brown sugar
  • 3 cups fresh raspberries - divided
  • Cake:
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp pure vanilla
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup buttermilk
  • garnish:
  • sprigs fresh mint
  • reserved berries

Method

  1. Place 3 tbsp butter in an 8" baking dish and place in a 350F oven for 4 to 5 minutes or until melted. Sprinkle butter with brown sugar and pat down. Sprinkle 2 1/2 cups raspberries over sugar. Reserve. (Reserve remaining 1/2 cup raspberries as a garnish.
  2. Cream butter in a large bowl or mixer and beat in sugar gradually. Add eggs and vanilla. In a separate bowl combine or sift together flour, baking powder and baking soda. Stir flour into butter alternately with buttermilk just until combined.
  3. Spoon mixture into pan and spread evenly. Bake 35 to 40 minutes or until cake springs back when lightly touched in center. Cool on wire rack for 5 minutes. Invert onto a flat serving plate.
  4. Garnish with sprigs of mint andĀ reserved berries or berries of your choice. Serve with vanilla ice cream if desired.

UPSIDE DOWN RASPBERRY CAKE

Find more of Bonnie's delicious recipes in her cookbooks: