Best Spicy Chocolate Raspberry Upside Down Cake With Raspberry Chantilly Cream Recipes
RASPBERRY UPSIDE-DOWN CAKE
I haven't tried this yet, but plan to while berry season is here. Looks interesting but I have no idea how it will turn out. From Life's Little Berry Cookbook.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 2 9inch cakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Grease and flour two 9-inch round cake pans.
- Prepare the cake mix according to the package directions.
- Evenly divide the batter between the two cake pans.
- Sprinkle the berries evenly over the batter.
- Sprinkle the sugar over the berries.
- Pour the whipping cream on top.
- Bake at 350F for 1 hour.
- Immediately after taking out of the oven, invert onto serving platters.
- Garnish with berries and whipped cream.
Nutrition Facts : Calories 412, Fat 20.7, SaturatedFat 7.7, Cholesterol 36.2, Sodium 309, Carbohydrate 54.6, Fiber 2.4, Sugar 41.5, Protein 3.7
RASPBERRY UPSIDE-DOWN CAKE
Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
- In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
RASPBERRY UPSIDE DOWN CAKE
Make and share this Raspberry Upside Down Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Prepare cake mix according to pkg directions.
- Pour into 2 greased and floured 9" cake pans.
- Divide raspberries over top of cake mix.
- Sprinkle sugar over raspberries.
- Gently pour whipping cream over the top.
- Bake for 25-30 minutes in a 350° oven.
- Let stand for 10 minutes.
- Invert onto serving plates to serve.
Nutrition Facts : Calories 433.9, Fat 19.8, SaturatedFat 6.6, Cholesterol 80.9, Sodium 309, Carbohydrate 61.8, Fiber 1.8, Sugar 44.7, Protein 4.1
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