As I pulled the warm Raspberry and Almond Upside Down Cake from the oven, the delightful aroma of buttery vanilla mingled with the tangy sweetness of raspberries, transforming my kitchen into a cozy haven. There’s something irresistibly charming about the way this cake reveals its hidden gems once inverted, showcasing a glossy layer of fresh fruit that dances between decadent and refreshing.
This cake emerged from a moment of inspiring creativity when I found myself with a generous stash of frozen raspberries and a desire to escape the predictable routines of everyday desserts. Every slice is a balance of luscious raspberry flavor and nutty almond goodness, making it perfect for everything from afternoon tea to a show-stopping dessert at your next gathering.
What I love most about this recipe is how effortlessly it comes together—no complicated techniques or extravagant ingredients required. It’s an invitation to turn simple elements into something truly beautiful and delicious. So, let’s dive in and create a cake that not only delights the taste buds but also brings a touch of magic to your table!
Why is Raspberry And Almond Upside Down Cake a Must-Try?
Irresistible Taste: The combination of tangy raspberries and nutty almonds creates a flavor explosion that’s both refreshing and satisfying.
Show-Stopping Presentation: When inverted, this cake reveals a stunning glossy layer of fruit that will impress your guests at any gathering.
Quick and Easy: With minimal prep time and straightforward steps, it’s perfect for busy days, making it an ideal choice for home bakers!
Perfect for Any Occasion: Whether it’s a cozy afternoon tea or a celebration dessert, this cake adapts to your needs beautifully.
Versatile Ingredients: Utilize frozen raspberries and pantry staples, ensuring you can whip it up anytime with what you have on hand.
The magic of this cake can turn an ordinary day into something special, making it a must-try recipe!
Raspberry And Almond Upside Down Cake Ingredients
For the Cake Base
- 1kg frozen raspberries – make sure they are thawed on absorbent paper to absorb excess moisture.
- 1¾ cups (385g) caster sugar – this sugar dissolves quickly, ensuring a smooth batter.
- 190g unsalted butter – softened butter helps create a beautifully creamy texture.
- 2 teaspoons finely grated lemon zest – adds a fresh, zesty brightness to the cake.
- 1 vanilla bean – split and scraped; the seeds will infuse the cake with rich flavor.
- 3 large eggs – room temperature eggs incorporate better for a fluffy cake.
For the Dry Ingredients
- 2 cups (300g) plain flour – sifted for a light and airy cake structure.
- 1½ teaspoons baking powder – provides a nice rise to the cake, ensuring it’s fluffy.
- ½ teaspoon bicarbonate of soda – enhances the cake’s lightness.
- ½ cup (60g) almond meal – adds a delightful nutty flavor and moisture to the cake.
For the Wet Ingredients
- 1 cup (250ml) buttermilk – helps tenderize the cake and adds a subtle tang.
Embrace the joy of baking and let this Raspberry And Almond Upside Down Cake become a cherished addition to your recipe repertoire!
How to Make Raspberry And Almond Upside Down Cake
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This ensures a steady bake for that perfect fluffy texture.
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Prepare the Raspberries: Layer your thawed raspberries over the base of a lightly greased 24cm-round tin lined with non-stick baking paper. Make two beautiful layers and sprinkle with ½ cup (110g) of sugar, then set aside.
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Cream the Butter and Sugar: In an electric mixer, combine the softened butter, remaining caster sugar, lemon zest, and vanilla seeds. Beat for 8–10 minutes until the mixture is pale and creamy, filling your kitchen with a delightful aroma.
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Incorporate the Eggs: Scrape down the bowl and add the eggs one at a time, beating well after each addition. This will add volume and richness to your cake!
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Mix in the Dry Ingredients: Gradually add the flour, baking powder, bicarbonate of soda, almond meal, and buttermilk. Beat on low speed until just combined, ensuring you don’t overmix for a tender crumb.
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Spoon Over Raspberries: Carefully spoon the batter over the raspberries, smoothing the top with a palette knife. Love it or lose it at this stage!
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Bake the Cake: Place the tin in the oven and bake for 45 minutes, until the cake is golden brown and a skewer inserted into the center comes out clean.
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Cover and Continue Baking: Loosely cover the cake with aluminum foil and bake for an additional 40–45 minutes. This helps ensure the cake is cooked through but keeps it from browning too much.
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Cool the Cake: Allow the cake to cool in the tin at room temperature for about 2 hours, or until just warm. Patience is key to ensuring it sets perfectly!
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Invert for Serving: Once cooled, invert the cake onto a serving plate and gently remove the tin. Voilà, a stunning presentation awaits!
Optional: Garnish with a sprinkle of powdered sugar for that extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Raspberry And Almond Upside Down Cake
Room Temperature: Allow the cake to cool completely, then cover it loosely with cling film or a clean kitchen towel. It can be stored at room temperature for up to 3 days.
Fridge: For longer freshness, wrap the cooled cake tightly in plastic wrap and store it in the fridge. It stays fresh for up to 5 days, but the texture may slightly change.
Freezer: If you want to preserve it longer, slice the cake and wrap each piece in plastic wrap, then place them in an airtight container. It can be frozen for up to 3 months for optimal flavor.
Reheating: To enjoy a slice, simply thaw in the fridge overnight and reheat in a microwave or oven until warm. This refreshes that delightful Raspberry And Almond flavor!
Raspberry And Almond Upside Down Cake Variations
Feel free to explore these ideas and give your cake a personal twist that perfectly suits your taste!
- Gluten-Free: Substitute plain flour with a 1:1 gluten-free flour blend for a delightful gluten-free version.
- Fat-Free: Replace butter with applesauce to reduce fat while maintaining moistness. It subtly enhances the sweetness too!
- Nut-Free: Use sunflower seed meal instead of almond meal for a nut-free dessert that retains great flavor and texture.
- Flavor Infusion: Add 1 teaspoon of almond extract to the batter for deeper almond flavor that pairs wonderfully with the raspberries.
- Choco-Lover’s Delight: Mix in ½ cup of chocolate chips for a luscious chocolate and raspberry combination that sings indulgence!
- Zesty Citrus: Incorporate 1 teaspoon of orange zest in place of lemon for a refreshing twist that brightens each bite beautifully.
- Spicy Heat: Sprinkle a pinch of cayenne pepper or chili powder into the batter for an unexpected kick that complements the sweetness.
- Berry Medley: Swap some raspberries for blueberries or strawberries for a mixed berry upside down cake that’s colorful and festive!
Let your creativity shine as you experiment with these variations and make this cake uniquely yours!
Make Ahead Options
These Raspberry And Almond Upside Down Cake delights are perfect for meal prep enthusiasts! You can prep the cake batter up to 24 hours in advance by following the mixing instructions up to the point of spooning the batter over the raspberries. Store the prepared batter tightly covered in the refrigerator to maintain its freshness. You can also layer the raspberries in the tin (without the batter) and keep it chilled for up to 3 days. When you’re ready to bake, simply pour the batter over the raspberries and continue with the baking instructions. This way, you’ll enjoy the same delicious flavor and texture with minimal effort—perfect for busy weeknights or last-minute gatherings!
What to Serve with Raspberry And Almond Upside Down Cake?
Elevate your dessert experience by pairing this stunning cake with delightful accompaniments that complement its vibrant flavors and rich texture.
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Fresh Whipped Cream: A dollop of airy whipped cream enhances the cake’s sweetness and adds a creamy contrast to the tangy raspberries.
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Vanilla Ice Cream: The classic pairing of creamy vanilla ice cream with warm cake provides a delightful temperature contrast, making each bite irresistible.
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Almond Biscotti: Crunchy almond biscotti adds texture and a nutty flavor that echoes the almond meal in the cake, creating a harmonious dessert experience.
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Mint Leaves: Fresh mint leaves sprinkled on top not only add color but also provide a refreshing element that balances the sweetness of the cake.
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Berry Compote: A warm mixed berry compote brings a tartness that elevates the raspberry flavor, making each slice feel even more indulgent.
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Sparkling Cider: For a non-alcoholic drink, serve it alongside chilled sparkling cider, which pairs beautifully with the cake’s fruity notes and adds celebration to the occasion.
Indulge in these delightful options to create a sweet moment that feels special!
Expert Tips for Raspberry And Almond Upside Down Cake
Choose Quality Raspberries: Make sure the frozen raspberries are of good quality; this will enhance the flavor and visual appeal of your cake.
Butter Softened Well: Properly soften your butter for creaming; it should not be melted but pliable enough to incorporate air for a fluffier cake.
Don’t Overmix: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake instead of the light texture you want in a Raspberry And Almond Upside Down Cake.
Cover to Avoid Browning: If your cake is browning too quickly, loosely cover it with aluminum foil during baking to allow it to cook through without burning.
Let It Cool Completely: Cooling in the tin for at least 2 hours not only helps the cake set but also makes it easier to invert without breaking.
Use a Clean Skewer: To test if your cake is done, insert a clean skewer into the center. It should come out clean or with just a few moist crumbs.
Raspberry And Almond Upside Down Cake Recipe FAQs
What should I look for when selecting raspberries?
Absolutely! When choosing frozen raspberries, look for ones that are bright in color and free from large ice crystals. Thaw them on absorbent paper to ensure they don’t release excess moisture, which can make your cake soggy.
How should I store leftover Raspberry And Almond Upside Down Cake?
To keep your cake fresh, let it cool completely and cover it loosely with cling film or a kitchen towel at room temperature for up to 3 days. For longer storage, tightly wrap it in plastic wrap and refrigerate for up to 5 days, but be aware that the texture may change slightly.
Can I freeze Raspberry And Almond Upside Down Cake?
Yes, indeed! For best results, slice the cake and wrap each piece tightly in plastic wrap. Place the slices in an airtight container and freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and then gently reheat in the microwave or oven until warm.
Why is my cake dense instead of fluffy?
Very important! If your cake is dense, it’s likely due to overmixing the batter after adding the dry ingredients. Make sure to mix just until combined for a tender crumb. Also, ensure your butter is softened properly to incorporate enough air while creaming.
Can my pet safely eat any of the ingredients?
Be cautious! While raspberries can be safe in small amounts for dogs, the sugar content in this cake and certain other ingredients are not suitable for pets. It’s best to keep this delicious dessert away from their reach and stick to pet-friendly treats.
How can I achieve a perfect inversion when serving the cake?
Absolutely! Allow the cake to cool in the tin for about 2 hours, as this helps it set nicely. When inverting, gently run a knife around the edges to loosen it, then place your serving plate on top and flip it over carefully. This way, the beautiful raspberry layer will come out intact!
Raspberry and Almond Upside Down Cake for Sweet Moments
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- Layer your thawed raspberries over the base of a lightly greased 24cm-round tin lined with non-stick baking paper, making two layers and sprinkle with ½ cup (110g) of sugar, then set aside.
- In an electric mixer, combine the softened butter, remaining caster sugar, lemon zest, and vanilla seeds. Beat for 8–10 minutes until the mixture is pale and creamy.
- Scrape down the bowl and add the eggs one at a time, beating well after each addition.
- Gradually add the flour, baking powder, bicarbonate of soda, almond meal, and buttermilk. Beat on low speed until just combined.
- Carefully spoon the batter over the raspberries, smoothing the top with a palette knife.
- Place the tin in the oven and bake for 45 minutes.
- Loosely cover the cake with aluminum foil and bake for an additional 40–45 minutes.
- Allow the cake to cool in the tin at room temperature for about 2 hours.
- Once cooled, invert the cake onto a serving plate and gently remove the tin.