If you are searching for a delightful dessert that perfectly balances tartness and nutty sweetness, this Raspberry and Almond Upside-Down Cake Recipe is a true gem. Bursting with juicy raspberries nestled beneath a tender almond-infused sponge, this cake offers both a stunning presentation and an irresistible flavor. It’s one of those recipes that feels both special enough for guests and simple enough to make on a weeknight, promising a warm, cozy experience in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking this charming Raspberry and Almond Upside-Down Cake. Each component plays an essential role in crafting the perfect taste, texture, and visual appeal—from the fresh raspberries that bring vibrant color to the almond flour that adds a lovely nutty depth and moist crumb.
- Unsalted butter (1/2 cup, softened): Provides richness and moisture, helping the cake stay tender and imparting buttery flavor.
- Granulated sugar (3/4 cup, divided): Balances the tartness of raspberries and caramelizes beautifully when combined with butter and lemon juice.
- Fresh or frozen raspberries (1 cup): The star fruit adding juiciness, tartness, and a lively splash of color without any extra fuss.
- Lemon juice (1 tablespoon): Enhances raspberry brightness and helps create a light caramel sauce at the cake’s base.
- All-purpose flour (1 cup): The backbone of the cake structure, providing just the right density.
- Baking powder (1 teaspoon): Gives your cake a gentle rise so it’s fluffy yet sturdy enough to hold the almond topping.
- Salt (1/4 teaspoon): Elevates all the other flavors and balances the sweetness.
- Large eggs (2, at room temperature): Act as a binder and contribute to the cake’s light and airy texture.
- Vanilla extract (1 teaspoon): Adds warmth and depth of flavor to the batter.
- Almond extract (1/2 teaspoon): Intensifies the nutty essence of the cake and complements the sliced almonds on top.
- Almond flour (1/2 cup): Adds moistness and a delicate almond flavor that makes this upside-down cake unforgettable.
- Milk (1/3 cup): Moistens the batter, helping create a soft crumb.
- Sliced almonds (1/4 cup): Provide a delightful crunch and a beautiful finish on top of the cake.
How to Make Raspberry and Almond Upside-Down Cake Recipe
Step 1: Prepare the Base
Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9-inch round cake pan. Next, melt two tablespoons of the butter with a quarter cup of sugar and the lemon juice in a small saucepan over medium heat, stirring until everything dissolves into a glossy mixture. Pour this luscious caramel-like sauce into the bottom of your pan and scatter fresh or frozen raspberries evenly on top. This forms the luscious fruit and sticky base layer you’ll flip your cake over to reveal later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Combining these dry ingredients ahead of time ensures everything is evenly distributed, which will create a nicely textured cake crumb that complements the juicy fruit and crunchy topping perfectly.
Step 3: Cream Butter and Sugar
In a large bowl, beat the remaining butter and sugar until it becomes light and fluffy—a step that aerates the batter and results in a tender, airy cake. Then, add the eggs one at a time, making sure each is fully incorporated for a smooth, consistent batter that will rise evenly.
Step 4: Add Flavors and Alternate Ingredients
Stir in the vanilla and almond extracts to infuse the batter with warm, nutty notes. Next, add the dry ingredients alternately with the milk, beginning and ending with the dry mix. Mixing just until combined will help avoid overworking the batter, which can make the cake dense rather than soft and delicate.
Step 5: Assemble and Bake
Gently spread the batter over the raspberries in the prepared pan. Sprinkle the sliced almonds evenly over the top to create that signature crunchy, toasty almond layer. Bake for 40 to 45 minutes or until golden on top and a toothpick inserted into the center comes out clean. Once baked, give the cake ten minutes to cool before carefully inverting it onto a serving plate—revealing the jewel-like raspberry topping glazed in buttery caramel goodness.
How to Serve Raspberry and Almond Upside-Down Cake Recipe
Garnishes
To make your Raspberry and Almond Upside-Down Cake even more inviting, consider adding a dollop of freshly whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar or a few fresh raspberries scattered around the plate adds a charming finishing touch and extra bursts of flavor that guests will adore.
Side Dishes
This cake pairs beautifully with simple, fresh accompaniments. Try serving it alongside a crisp green salad dressed with lemon vinaigrette or a small bowl of mixed berries for a light contrast. A cup of fragrant tea or freshly brewed coffee perfectly complements the cake’s rich almond and fruit flavors.
Creative Ways to Present
If you want to get creative, serve slices on pretty dessert plates drizzled with raspberry coulis or a light honey glaze. Presentation in individual ramekins or smaller layered portions with fresh mint leaves also makes a great impression at dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Raspberry and Almond Upside-Down Cake, you can store it in an airtight container at room temperature for up to two days without losing freshness. For longer storage, refrigeration is best, and it will keep well for up to five days while maintaining its moist texture.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen cake can be kept for up to three months and thawed in the refrigerator overnight before serving. This way, you have a delicious homemade dessert ready whenever a special craving hits.
Reheating
Reheat slices in the microwave for about 15 to 20 seconds or warm them gently in a low oven (around 300 degrees Fahrenheit) for 10 minutes. Adding a bit of whipped cream or ice cream on top after reheating instantly brings the cake back to life with gooey warmth and fresh flavors.
FAQs
Can I use frozen raspberries for this recipe?
Yes, frozen raspberries work wonderfully in this Raspberry and Almond Upside-Down Cake Recipe. Just be sure to scatter them frozen onto the caramel base without thawing first to avoid excess moisture that might make the cake soggy.
Is almond flour necessary, or can I use all-purpose flour instead?
While almond flour gives the cake its distinctive moist texture and nutty taste, you can substitute it with an equal amount of all-purpose flour if needed. However, you’ll miss out on that special almond flavor and tender crumb that makes this recipe unique.
Can I substitute almond extract if I don’t have any?
If almond extract isn’t available, vanilla extract alone will still produce a lovely cake, though the nutty taste will be less pronounced. If possible, a small amount of finely ground almonds mixed into the batter can help compensate for the missing extract.
What is the best way to invert the cake without breaking it?
After baking, let the cake cool in the pan for about 10 minutes so it sets slightly. Then, gently run a knife around the edges, place your serving plate on top, and carefully flip the pan and plate together in one smooth motion to keep the raspberry topping intact.
Can this cake be made gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend and ensuring your baking powder is gluten-free, you can adapt this Raspberry and Almond Upside-Down Cake Recipe to suit gluten-free diets. The almond flour already adds moisture and texture that works well in gluten-free baking.
Final Thoughts
This Raspberry and Almond Upside-Down Cake Recipe is a true crowd-pleaser, combining simplicity with unforgettable flavor and texture. Once you try it, you’ll likely find yourself returning to it time and time again. Whether it’s for a cozy family dessert or a festive gathering, it’s a sweet way to share a little love crafted from your own kitchen. Go ahead and make this cake your own – I promise it’s worth every step!
Print
Raspberry and Almond Upside-Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
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
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
