Raspberry Almond Upside Down Cake
Ingredients
- Topping ⓘ
- 1 cup (packed) golden brown sugar ⓘ
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons Chambord or other raspberry flavored liqueur ⓘ
- 1/2 cup coarsely chopped toasted almonds ⓘ
- 2 1/2 cups fresh or frozen red raspberries ⓘ
- Cake
- 1 cup all purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 3/4 cup sugar ⓘ
- 4 tablespoons (1/2 stick) unsalted butter, room temperature ⓘ
- 1/2 cup chunky almond butter, stirred well ⓘ
- 1 large egg ⓘ
- 1/2 teaspoon almond extract ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 6 tablespoons milk ⓘ
- Sweetened whipped cream ⓘ
Instructions
- For topping:
- Preheat oven to 325°F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread to coat bottom of pan. Pour Chambord over sugar mixture. Sprinkle nuts evenly over. Sprinkle raspberries evenly over nuts, covering the bottom.
- For cake:
- Stir flour, baking powder, and salt in medium bowl to blend. Beat sugar, butter, and almond butter in another medium bowl until creamy. Add egg and extracts; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over raspberries. Bake until tester inserted into center of cake comes out clean, about
- 55 minutes.
- Transfer cake to rack. Run knife around pan sides. Cool cake on rack 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream or ice cream.
Nutrition & Diet Analysis (per serving)
1432
kcal
72% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).