Raspberry Upside-Down Cake Recipe
Upside Down Cake Recipes for Everyday Cooking


Raspberry Upside-Down Cake

2 cups fresh raspberries

2/3 cup butter, softened

2/3 cup sugar

3 eggs

2 cups flour

1 Tbsp. lemon juice

1 tsp. vanilla extract

2 tsp. baking powder

pinch of salt

2/3 cup milk

Powdered sugar

Coat a 9-inch square baking pan with non-stick cooking spray.

Spread half the raspberries along the bottom of the baking pan.

Combine butter, sugar, eggs, flour, lemon juice, vanilla, baking powder, salt and milk and mix well. Fold in the other half of the raspberries and pour over raspberries in the pan.

Bake for 45 minutes at 350.

Allow to cool and invert cake onto a platter. Sprinkle with powdered sugar. Slice and serve.

 AUTHOR: Sonda

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