Upside-down raspberry cake

Recipe from: 10/27/1999 12:00:00 AM
Ingredients 9
Servings 8
Time

Ingredients

  • 60
    ml
    sugar
  • 750
    ml
    fresh or frozen raspberries, cranberries or blueberries
  • BATTER
  • 125
    ml
    butter
  • 190
    ml
    sugar
  • 3
    large eggs
  • 10
    ml
    almond essence
  • 375
    ml
    cake flour
  • 5
    ml
    baking powder
 

Method

 
Preheat oven to 180 ºC. Place sugar in a greased 20 cm diameter cake pan, and spread berries over it. BATTER: Cream butter until light and fluffy. Add sugar and beat well for 3 minutes, or until well mixed. Add eggs, one at a time, beating well after each addition. Stir in almond essence, then lightly fold in flour and baking powder. Pour batter over raspberries and bake for 25 minutes, or until a skewer inserted in centre comes out clean. Remove from oven and cool on a wire rack. Run a knife around edge of cake to loosen it, then invert a serving plate over cake pan and turn pan upside down. Shake cake loose carefully.
 

Read more on: bake  |  fruit
 

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