Upside-Down Raspberry Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This moist cake is great for any occasion. I've received many compliments from family and friends. Ingredients:
1-1/2 cups fresh or frozen unsweetened raspberries, divided |
1 cup butter, softened |
1 cup sugar |
3 eggs |
2 teaspoons lemon juice |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup milk |
confectioners' sugar |
Directions:
1. Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray. Place 1/2 cup raspberries in pan; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. Fold in the remaining raspberries. Carefully spoon over berries in pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
4. Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar. Yield: 9 servings.
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