Upside Down Raspberry Cake

One of our favorite fruit is the star of this delicious summer upside-down cake; raspberries, fresh and in “coulis” form make for a juicy treat that is easy to make.

IMG_0241This recipe comes from the Special Summer Issue 2015 of “Cuisine et Vins de France”.

You’ll need:

500 g fresh raspberries

10 cl raspberry coulis (see below)

150 g sugar

a few drops lemon juice

1 Tbsp powdered sugar

100 g unsalted butter

1 tsp baking powder

3 eggs

7 Tbsp flour, sifted

5 TBsp sugar

1 TBsp vanilla extract


Preheat oven to 350F

Butter a 9-inch round cake pan and cover bottom with parchment paper. Clean raspberries. Melt butter and let it cool slightly.

In a small pot, bring coulis and 150g sugar to a simmer (In France, you can buy frozen coulis but you can also make your own very easily; recipe below).IMG_0237

Remove from heat and add lemon juice. Pour into prepared pan. Spread raspberries evenly on top. IMG_0238Keep a few for decoration.

In a bowl, mix eggs and 5 TBsp sugar until light. IMG_0234IMG_0235Add vanilla, flour, baking powder and melted butter while mixing. IMG_0236Pour batter on top of raspberries IMG_0239and bake for 35 minutes or until toothpick inserted in the middle comes out clean.IMG_0240

Let cake cool and reverse onto a plate.IMG_0243

When ready to serve, add remaining fresh raspberries and sprinkle with powdered sugar. Serve at room temperature.


Coulis recipe:

12-oz frozen raspberries, thawed.

3 TBsp water

1 tsp raspberry liqueur

1/2 cup sugar

Heat water and sugar in small saucepan. Pour liquid into blender with raspberries and mix.

Strain through fine sieve. Add liqueur.

You’ll only need about half of this for the recipe. The rest will freeze very well.




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