Raspberry Upside Down Cakes
makes about 20
I used silicone cupcakes cups for this so I didn’t need to grease the cups, but if you are using a metal pan, you should. Or, you could line them each with parchment.
Read more about this recipe at Cook & Eat.
8 ounces unsalted butter
1 cup powdered sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
2 1/2 teaspoons baking powder
10 ounces raspberries (frozen or fresh)
prep: 20 minutes
total: 45 minutes
muffin tin
silicone baking cups or muffin tin liners
electric mixer
sifter
wire rack
1. Preheat the oven to 325F. Set out silicone or paper baking cups or grease a muffin tin. Cream the butter and sugar until smooth and pale yellow. Then, beat in the eggs and vanilla until smooth. Sift the flour and baking soda together and then fold into the batter. The batter will get fairly thick.
2. Line the bottom of each cup with a layer of whole raspberries (don’t defrost the frozen ones; just put them in the cups frozen). Then, top with batter, filling to the top of the cups.
3. Bake for 20-25 minutes or until the cakes puff up and turn a light golden brown. Cool them on a rack in the cups for about 5 minutes, then remove from the cups and invert to serve.
