Raspberry Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a nice treat after dinner on a nice summer day. Served with a light vanilla custard, it puts a smile on everyone. Ingredients:
6 eggs |
1 3/4 cups sugar |
1/2 cup melted butter |
3/4 cup milk |
1 tablespoon lemon juice |
1 3/4 cups flour |
2 teaspoons baking powder |
2 cups fresh berries (or thawed) |
Directions:
1. Preheat oven to 375°F.
2. Beat eggs, sugar, melted butter in a large bowl.
3. Whisk together milk and lemon juice and add to bowl.
4. Sift together flour and baking powder and add to wet ingredients.
5. In a separate bowl place the berries and about 1-1 3/4 C sugar, mix then place in a well greased (buttered) 9x13-inch pan.
6. Pour batter on top of berries.
7. Bake for 40 min - 1 hours.
8. Let stand until lukewarm, then invert into tray.
9. As for the custard, I just buy the vanilla custard powder and once prepared I spoon it over the individual pieces.
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