Raspberry Upside Down Cake

Hi there food lovers! I cannot believe how long it’s been since my last post! I wish to think you were all missing me at least a teeny tiny bit! For those of you who are wondering about my silence – well, TH was called to UK for a short project, so KT and I who were pretty much jobless at home decided to seize the opportunity and escape the Hyderabadi summer! Though it’s been a couple of months since we arrived, I am just settling down!

From the moment we got the news that we were travelling, one of the reasons I was very excited was baking with all the cherries and berries I have watched Nigella and Rachel Allen use on TV. Finally I got a chance to do one and here it is! I must admit I was a little tense how it will turn out, but thank the good Lord, it was just perfect! Now I am all geared to try out different cakes with different berries in the next couple of months we’ll be here 😉

Source: www.joyofbaking.com

Ingredients for the Topping:

  • 1/3 cup unsalted butter
  • 2/3 cup light brown sugar
  • 2 1/4 cups fresh Raspberries
Cake Batter:
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 tsp vanilla extract
  • 2 large eggs, separated
  • 1/2 cup milk
  • 1/4 tsp cream of tartar (which to my surprise was not a cream but a powder!)
  • In a bowl sift twice the all purpose flour, baking powder and salt.
  • In a separate bowl beat the butter and sugar with your hand mixer until it gets light and fluffy. To this add the vanilla extract and the egg yolks and give it a beat. Now add the flour mixture in three portions, alternating with milk and beating after each addition (make sure your last addition is the flour!).
  • In another bowl whisk the egg whites and the cream of tartar until it becomes fluffy and forms firm peak.
  • With a spatula, gently fold in the egg whites into the cake batter in two additions.
  • Keep the cake batter aside. Start pre-heating the oven at 180C for ten minutes. Prepare an 8″ cake pan by applying butter and dusting it with flour.
  • Spend the next few minutes preparing the topping. Place a sauce pan on the stove and melt the butter. Once it melts add the light brown sugar and keep stirring until it dissolves in the butter and begins to caramelize. Turn off stove and pour this in the cake tin and sprinkle fresh raspberries over it evenly. On top of the raspberries, pour the cake batter.
  • Bake for 30 to 40 minutes until the top of the cake turns brown and a toothpick pierced in the center of the cake comes out clean. (Note – My cake was wobbly in the center even after 40 minutes in the oven and any extra minute inside would have burnt the top of the cake. So I sealed the cake tin with aluminium foil and placed it back in the oven for another 10 minutes. This time the cake was baked to perfection!)
  • Take the cake out of the oven. Allow it to cool completely and turn it upside down carefully. Serve with fresh cream!

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