Cooking With Kids: Raspberry Upside Down Cake Recipe

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4.8 stars from 5 ratings of Raspberry Upside Down Cake

Upside Down Cake History

Most people think of pineapple when they picture an upside down cake. While this is the most commonly used fruit in this dessert, it is not the only one that can be used. In fact, just about any fruit will work in this dish.

The upside down cake can be traced back to the Middle Ages when cakes were cooked in skillets. In fact, the original upside down cakes were called skillet cakes until about the late 1800s when they began to be referred to as upside down cakes. Since pineapple was not readily available in most parts of the world in the Middle Ages through the early 1900s, people often used apples or cranberries to make this easy skillet dessert. When Jim Dole began canning pineapples in 1901, the availability of this fruit began to spread. With that, came the addition of pineapples to the skillet or upside down cakes. A recipe contest sponsored by Dole sparked a pineapple upside down cake frenzy and led to its popularity.

Cook Time

  • Prep time: 10 min
  • Cook time: 40 min
  • Ready in: 50 min
  • Yields: 10 servings

Buttermilk Substitution Tip

*I do not use buttermilk often enough to have even a small amount on hand. I learned this great tip from Danette Watt's Italian Cream Cake recipe, which is incredibly delicious by the way. When you need a small amount of buttermilk, add 1 tablespoon of lemon juice or cider vinegar to 1 cup of milk. It is perfect for recipes such as this.

Ingredients for Raspberry Upside Down Cake

  • 3/4 cup packed brown sugar, for topping
  • 1/2 stick butter, for topping
  • 12 ounces raspberries, for topping
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 stick softened butter
  • 1 teaspoon vanilla
  • 2 eggs
  • 2/3 cup sugar
  • 1 teaspoon Kosher salt
  • 1/2 cup buttermilk*
  • 1/4 cup milk

Decorative Cake Pans

Nordic Ware Cast-Aluminum Nonstick Muffin Pan, Sweetheart Rose
Nordic Ware Cast-Aluminum Nonstick Muffin Pan, Sweetheart Rose

This rose pan would be great for individual upside down 'cupcakes.' The raspberries would give it a beautiful color on the tips of the flower.

 

Directions for Raspberrry Upside Down Cake

This cake is traditionally made in a cast iron skillet. If you have a well seasoned skillet, this is the best choice. I do not have one, but with a few minor adjustments, my cake turned out delicious.

  1. Preheat oven to 350 degrees F. If you are using a cast iron skillet, do this part in the skillet. Melt the 1/2 stick of butter and the brown sugar in a small pot on the stove.
  2. Transfer the melted mixture into your cake pan that has been sprayed with non-stick spray and set aside.

Melting the Butter

Click thumbnail to view full-size
With parental supervision, children can comfortably get to know the proper way to use a stove.  Grace very carefully stirs the butter and sugar until melted.Pour into cake pan.
With parental supervision, children can comfortably get to know the proper way to use a stove.  Grace very carefully stirs the butter and sugar until melted.
With parental supervision, children can comfortably get to know the proper way to use a stove. Grace very carefully stirs the butter and sugar until melted. | Source
Pour into cake pan.
Pour into cake pan. | Source

Variations for Raspberry Upside Down Cake

This cake is delicious and moist and the perfect base for any fruit cake. Check out the fruit that is in season around you and give it a try. Here are some ideas:

  • cherries
  • strawberries
  • peaches
  • apples (add a teaspoon of cinnamon to add to the flavor)
  • cranberries (add a teaspoon of orange zest to enhance the cranberries)
  • pineapples
  • blueberries

3. In a small bowl, sift together the flour, baking powder, baking soda, and salt.

4. In a medium bowl, beat the sugar and butter together until fluffy. Add in the vanilla and one egg at a time. Mix completely.

5. Then add the dry ingredients, milk, and buttermilk slowly and alternating between the three until they are all used. You can combine the milk and buttermilk for ease of adding to the flour mixture. Be sure not to over mix your batter. This will cause your cake to be tough rather than soft and moist.

6. Add the washed and patted dry raspberries to the cake pan. Be sure that you cover the pan in a single layer.

7. Add the cake batter in spoonfuls over the berries and carefully spread to even the batter. Try not to move the berries.

8. Bake in the oven for about 40-45 minutes. I found that the top browns very quickly so about half way through, I put an aluminum foil 'tent' over the cake pan. When I put it flat, it stuck to the batter. You will know it is done if the center springs back when you gently touch it.

8. Allow the cake to cool for 15 minutes. Then run a knife around the edge of the cake to loosen it. When you have done this, invert a plate over the cake pan and flip it over so that the cake comes out fruit side up on the plate. Serve with whipped cream or a scoop of ice cream!

Click thumbnail to view full-size
Grace adds the raspberries.Spread the batter evenly in the pan.Just before flipping the cake over.A finished cake!Even Alex the fireman was a satisfied customer!
Grace adds the raspberries.
Grace adds the raspberries. | Source
Spread the batter evenly in the pan.
Spread the batter evenly in the pan. | Source
Just before flipping the cake over.
Just before flipping the cake over. | Source
A finished cake!
A finished cake! | Source
Even Alex the fireman was a satisfied customer!
Even Alex the fireman was a satisfied customer! | Source

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Comments 17 comments

Silver Fish profile image

Silver Fish 4 years ago from Edinburgh Scotland

Lovely, the perfect treat for a summer afternoon tea. Voted up and shared.


cardelean profile image

cardelean 4 years ago from Michigan Author

Thanks Silver Fish for the read and share! That is a great way to eat this treat. :) Don't tell my kids but I even had a small slice with my coffee this morning!


Marcy Goodfleisch profile image

Marcy Goodfleisch 4 years ago from Planet Earth

What a great variation on the upside-down cake tradition! Our pineapple versions were always baked in a cast-iron skillet, by the way. I still make them that way. Voted up!


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California

What a great recipe! I hope you don't mind, but I linked in to this hub! The directions are so easy to follow, and that buttermilk tip is amazing! Thanks for sharing this delightful recipe, Cara. Up and so much more.

BTW-- LOVE your intro graphic!

HubHugs~


Angela Kane profile image

Angela Kane 4 years ago from Las Vegas, Nevada

Thanks for the recipe. I have only made pineapple upside down cake, but I never used another fruit before and your hub has given me a great new recipe idea.


Danette Watt profile image

Danette Watt 4 years ago from Illinois

Looks yummy! I love raspberries anyway. Thanks for the link to the Italian Cream Cake for the buttermilk tip. It is handy to know. Voted up and the kids are cute! :)


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

I love anything with raspberries in it. This cake looks very easy to make and sounds delicious so I rated it a 5 stars. I like the idea of having this with tea. :) Care to join me?


cardelean profile image

cardelean 4 years ago from Michigan Author

Glad you liked it Marcy. I would love to give it a try in cast iron skillet but will have to wait until I invest in one. Hope you get a chance to give another version a try sometime. :)


cardelean profile image

cardelean 4 years ago from Michigan Author

Of course I don't mind, thanks! I so appreciate your visit, votes, and share. It was a great tip (thanks to my aunt!) And as for the graphic, I have a great teacher for that! :)


cardelean profile image

cardelean 4 years ago from Michigan Author

So glad to hear it Angela. I had these raspberries and was trying to figure out what to make with them. Sometimes adding a new twist to an old classic is just what is needed! Thanks for your comments.


cardelean profile image

cardelean 4 years ago from Michigan Author

You're welcome. I've used it several times since learning about it. In fact I'll be using it again next week when I make that delicious cake of yours again! :)


cardelean profile image

cardelean 4 years ago from Michigan Author

Would love to join you for tea and cake! Let me know what time your plane comes in! ;) And it was very easy to make. So easy in fact that a kid could do it! :D


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

LOL will do. :)


ishwaryaa22 profile image

ishwaryaa22 4 years ago from Chennai, India

An engaging recipe hub with a bit of history behind its origination, direct instructions and helpful photos! Would like to give this yummy recipe a try! Well-done!

Thanks for SHARING. Useful & Interesting. Voted up


cardelean profile image

cardelean 4 years ago from Michigan Author

I hope you do get a chance to give it a try ishwaryaa22! It didn't last long in my house and in fact the kids in our neighborhood came running over for some when I started slicing it. I appreciate your visit.


teaches12345 profile image

teaches12345 4 years ago

Oh my -- what a yummy dessert! I have not tried raspberries as an upside down cake. I do love the berries and will try this soon.


cardelean profile image

cardelean 4 years ago from Michigan Author

So glad to hear it teaches! I hope that you enjoy it as much as we did.

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