 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This is similar to an upside cake. Not only does it look great but taste great. I am posting the recipe as it appeared in the Style at Home magazine, but 1 cup of raspberry juice was to much for my cake pan. I only used 2/3 cup. I also placed a sheet of foil under the cake pan to catch any raspberry juice that might spill over. I am glad I did. The recipe originated from a restaurant in Quebec City. Serve this with vanilla ice cream. Ingredients:
1 (700 g) package frozen raspberries |
1/2 cup granulated sugar |
1/2 cup butter, softened |
3/4 cup granulated sugar |
2 eggs |
1/2 teaspoon vanilla |
1 1/4 cups all-purpose flour |
1 1/4 teaspoons baking powder |
1 pinch salt |
1/2 cup milk |
Directions:
1. Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
3. Cake Topping:
4. In large bowl, beat butter with sugar until light and fluffy.
5. Beat in eggs 1 at a time.
6. Beat in vanilla.
7. In separate bowl, whisk together flour, baking powder and salt.
8. Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
9. Scrape evenly over raspberries, smoothing top;Set aside.
10. In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
11. Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).
|
|