Upside-Down Raspberry Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
A recipe from the magazine Moi & Cie. Ingredients:
1 1/2 cups flour |
2 1/2 teaspoons baking powder |
1 pinch salt |
1/2 cup unsalted butter |
1 cup white sugar |
2 eggs |
2/3 cup milk |
3 cups frozen raspberries |
white sugar, to taste (optional) |
Directions:
1. Preheat oven to 350°F.
2. In a bowl, mix flour, baking powder and salt. Set aside.
3. In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
4. Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
5. Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
6. Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.
|
|