Description
This Raspberry and Almond Upside-Down Cake is a delightful and elegant dessert featuring a buttery, sweet topping of raspberries and sliced almonds that caramelize beautifully during baking. The cake combines the nutty flavor of almond flour with classic vanilla and almond extracts for a moist, tender crumb. Perfect for any occasion, it pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
Topping
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup fresh or frozen raspberries
- 1/4 cup sliced almonds
Cake Batter
- 1/2 cup unsalted butter, softened (remaining)
- 1/2 cup granulated sugar (remaining)
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup milk
Instructions
- Preheat and prepare pan. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Make the topping. In a small saucepan over medium heat, melt 2 tablespoons of butter with 1/4 cup of sugar and the lemon juice, stirring until the sugar dissolves completely. Pour this caramel-like mixture into the bottom of the prepared cake pan and scatter the raspberries evenly over the top.
- Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
- Cream butter and sugar. In a large bowl, beat the remaining butter (1/2 cup) and sugar (1/2 cup) together until the mixture is light and fluffy, which should take a few minutes.
- Add eggs and extracts. Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla and almond extracts to infuse the batter with rich flavor.
- Combine wet and dry ingredients. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently just until everything is incorporated; avoid overmixing to keep the cake tender.
- Assemble the cake. Spread the batter evenly over the raspberries in the pan. Then sprinkle the sliced almonds evenly on top to add crunch and nuttiness.
- Bake. Bake the cake in the preheated oven for 40 to 45 minutes, or until it’s golden on top and a toothpick inserted in the center comes out clean.
- Cool and invert. Let the cake cool in the pan for about 10 minutes to allow the topping to set. Carefully invert the cake onto a serving plate so the raspberry and almond topping is on top, then serve.
Notes
- If using frozen raspberries, do not thaw before adding to maintain texture and prevent excess moisture.
- This cake pairs beautifully with whipped cream or vanilla ice cream for an extra indulgent dessert.
