Obviously you know my weakness for baked good and breakfast items. You also know that I love to entertain, and as such, often have people over for brunch. Thus, I try to find recipes which are crowd pleasing, moderately (or at least mildly) healthy, and uncomplicated. Really, who wants to search through the pantry shelves at 7:00am to find a random can of evaporated milk? Umm, no thanks. Let's stick with the staples and make raspberry upside down cake. 

Coffee cake is a great item, and the raspberries in this recipe make it feel healthy. Plus it doesn't have a glaze or crumble topping which is healthy...ish. 

One real benefit is that this is a pretty flexible recipe - you can throw in any berry you have in the fridge and it works pretty well. I know blueberries and blackberries work. Huckleberries would be delicious if you have access to them without risking being eaten by a bear. Haven't tried strawberries but adding some fresh mint or balsamic vinegar to would make it even more interesting.  

Anyway, the next time you have weekend guests and want to impress them with a hot breakfast, whip up a batch of these cakes, throw some turkey sausage in the oven and cut up some melon and you have an instant, delicious breakfast. 

Thrown on an apron and let's bake. Preheat your oven to 400F. Line 2 round cake pans with parchment paper and spray the sides with oil. You will need 2 containers of raspberries to cover the bottom of each pan, so spread them evenly in a single layer. Sprinkle sugar over the top of the berries. 

Combine the flour, baking soda and salt in a medium bowl and set aside. In the stand mixer cream together the butter and sugar and whip until light and fluffy. Add eggs one at a time then mix in vanilla. Add dry ingredients in 3 parts, alternating with buttermilk.

Split the mixture over the top of the two cake pans and smooth out the top gently. 

Bake. 

When the tops are golden brown and delicious looking, remove from oven. 

Run a knife around the outside and carefully invert onto a serving platter. 

Devour!

Raspberry Upside Down Cake

Adapted from: Gourmet Magazine Blackberry Upside-Down Cake
Published 09/2002

Ingredients

• 24 oz fresh raspberries, rinsed
• 3 cup2 + 3 tablespoons sugar
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 eggs
• 2 teaspoons vanilla
• 1 cup buttermilk

Instructions

1. Preheat oven to 400 degrees F. Line the bottom of 2 9" round baking pans with parchment paper and spray side with cooking spray.
2. Arrange raspberries in a single layer on the bottom of each pan and sprinkle with 1 1/2 tablespoons of sugar over the berries in each pan.
3. In a medium bowl, combine flour, baking soda and salt. Set aside.
4. In the bowl of a stand mixer, cream butter and remaining 3 cups of sugar until smooth. Continue to whip for 2 minutes until light and fluffy. Add eggs one at a time and mix well. Stir in vanilla.
5. Add 1/3 of the flour mixture and mix until combined. Add half of the buttermilk while mixing gently. Alternate adding remaining dry and wet ingredients until all are incorporated.
6. Divide the batter evenly among the two pans and gently smooth over the top of the berries.
7. Bake for 30-35 minutes until top is golden and a toothpick comes out clean.
8. Run a thin knife along the edges of the pan and invert over a serving platter. Remove parchment paper and serve.

Yield: 2 cakes