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Upside-Down Raspberry Cake

Upside-Down Raspberry Cake
You can never have too many dessert recipes, so give Upside-Down Raspberry Cake a try. This recipe serves 9. Watching your figure? This vegetarian recipe has 440 calories, 6g of protein, and 23g of fat per serving. A mixture of baking powder, sugar, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

1
Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray.
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Cooking SprayCooking Spray
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Baking PanBaking Pan
Aluminum FoilAluminum Foil
2
Place 1/2 cup raspberries in pan; set aside.
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RaspberriesRaspberries
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Frying PanFrying Pan
3
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended.
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Lemon JuiceLemon Juice
VanillaVanilla
ButterButter
CreamCream
SugarSugar
EggEgg
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4
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
5
Fold in the remaining raspberries. Carefully spoon over berries in pan.
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RaspberriesRaspberries
BerriesBerries
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6
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
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ToothpicksToothpicks
OvenOven
7
Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar.
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Powdered SugarPowdered Sugar
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Aluminum FoilAluminum Foil
DifficultyHard
Ready In55 m.
Servings9
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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