Juicy raspberries, a buttery brown sugar topping, and a soft vanilla cake made with Rogers Foods All Purpose Flour make this bright upside down cake a fresh, simple dessert for summer baking.
Prep Time
20 minutesBake Time
40–45 minutesYield
8 servingsRating
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Loading...| Raspberry Topping: | |
| 1/4 cup unsalted butter, melted | |
| 1/2 cup packed brown sugar | |
| 1 tablespoon fresh lemon juice | |
| 2 cups fresh raspberries | |
| ... | |
| Cake: | |
| 1 1/2 cups Rogers Foods All Purpose Flour | |
| 1 1/2 teaspoons baking powder | |
| 1/4 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| 1/2 cup unsalted butter, softened | |
| 3/4 cup granulated sugar | |
| 2 large eggs | |
| 2 teaspoons vanilla extract | |
| 1/2 cup sour cream or plain Greek yogurt | |
| 1/4 cup milk | |
| 1 tablespoon lemon zest | |
| ... | |
| RECIPE NOTES: Use fresh raspberries for the best texture. Frozen raspberries can be used, but do not thaw them first. The cake is best inverted while still warm, so the fruit topping releases cleanly. Store covered at room temperature for up to 1 day or in the refrigerator for up to 4 days. Bring to room temperature before serving, or warm slices slightly before enjoying. |
Juicy raspberries, a buttery brown sugar topping, and a soft vanilla cake made with Rogers Foods All Purpose Flour make this bright upside down cake a fresh, simple dessert for summer baking.
| 1. | Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. |
| 2. | Pour melted butter into the bottom of the prepared cake pan. Sprinkle brown sugar evenly over the butter, then drizzle with lemon juice. |
| 3. | Arrange raspberries in an even layer over the brown sugar mixture. Set aside. |
| 4. | In a medium bowl, whisk together Rogers Foods All Purpose Flour, baking powder, baking soda, and salt. |
| 5. | In a large bowl, beat softened butter and granulated sugar until light and fluffy. |
| 6. | Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest. |
| 7. | Mix in the sour cream or Greek yogurt until smooth. |
| 8. | Add the dry ingredients to the wet ingredients in two additions, alternating with the milk. Mix just until combined. Do not overmix. |
| 9. | Carefully spoon the batter over the raspberries and gently spread it into an even layer. |
| 10. | Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted into the centre comes out clean. |
| 11. | Let the cake cool in the pan for 10–15 minutes. Run a knife around the edge of the pan, then carefully invert onto a serving plate. |
| 12. | Remove the parchment paper and let the cake cool slightly before slicing. Top with vanilla ice cream or whipped cream for an extra indulgence. |
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