RASPBERRY UPSIDE DOWN CAKE
Make and share this Raspberry Upside Down Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 9" square baking pan with cooking spray.
- Spread half the raspberries along the bottom of the pan.
- Combine butter, sugar, eggs, flour, lemon juice, vanilla essence, baking powder, salt and milk.
- Mix well.
- Fold in the other half of the raspberries.
- Pour over raspberries in the pan.
- Bake for 45 minutes at 350 deg F.
- Allow to cool.
- Invert cake on a platter.
- Sprinkle with powdered sugar.
- Slice and serve!
Nutrition Facts : Calories 299.3, Fat 14.8, SaturatedFat 8.7, Cholesterol 98.4, Sodium 205.5, Carbohydrate 36.7, Fiber 2.3, Sugar 14.8, Protein 5.4
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