Raspberry and Almond Upside Down Cake Recipe

If you’re looking for a showstopper dessert that balances tart, sweet, and nutty flavors in the most eye-catching way, the Raspberry and Almond Upside Down Cake is about to become your next obsession. This enchanting treat pairs jammy raspberries with the richness of almond flour and a golden, buttery crumb you’ll want to savor bite after bite. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging in a weekend baking adventure, this cake is guaranteed to steal the spotlight and leave everyone begging for the recipe.

Ingredients You’ll Need

The beauty of this Raspberry and Almond Upside Down Cake is how each ingredient plays a crucial role in delivering its crowd-pleasing flavor and tender texture. You’ll be delighted to find that the ingredients are simple, yet they create a symphony of flavors and colors that make this cake absolutely irresistible. Here’s what you’ll need (with some insider tips!):

• Fresh Raspberries: These ruby gems burst with tartness and become irresistibly syrupy as the cake bakes.
• Brown Sugar: Adds rich, caramel notes to form a luscious upside-down topping alongside the raspberries.
• Melted Butter: Helps create that glossy, golden crown when the cake is inverted.
• Almond Flour: Brings a subtle nuttiness and keeps the crumb super moist—don’t skip it!
• All-Purpose Flour: Balances the almond flour for the perfect cake structure and light texture.
• Baking Powder: Gives your cake a gentle lift, making it pleasantly fluffy.
• Salt: Just a pinch sharpens all the flavors and balances the sweetness.
• Softened Butter: Creaming this with the sugar ensures a tender, even crumb.
• Granulated Sugar: Sweetens the cake and helps it brown beautifully.
• Eggs: Bind everything together and add richness to the batter.
• Milk: Makes the batter silky smooth and keeps the cake moist.
• Almond Extract: A little goes a long way to boost the almond aroma and flavor—pure magic!

How to Make Raspberry and Almond Upside Down Cake

Step 1: Prepare the Pan and Topping

Begin by generously greasing your cake pan to ensure a flawless release when you invert the cake. Pour in the melted butter first, then scatter the brown sugar evenly over it—the combination will become the sticky, golden base. Layer the fresh raspberries on top of the sugar; don’t worry if it looks rustic. As the Raspberry and Almond Upside Down Cake bakes, the berries will melt into a gorgeous, jewel-like glaze.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This blend guarantees both incredible flavor and that classic cake crumb texture. Don’t skip the sifting or whisking step; it ensures there are no lumps and the raising agent is distributed evenly throughout.

Step 3: Cream Together Butter and Sugar

In a separate large bowl, beat the softened butter and sugar together until pale and fluffy—this step introduces air for a light cake. Take your time; a well-creamed mixture will reward you with a beautifully tender Raspberry and Almond Upside Down Cake. Once fluffy, mix in the eggs one at a time, followed by the almond extract (take in that heavenly aroma).

Step 4: Combine the Wet and Dry Ingredients

Add your flour mixture to the creamed butter in batches, alternating with the milk. Mixing just until smooth keeps the crumb delicate—you don’t want to overwork it. The batter should be thick and silky, with subtle whiffs of almond wafting up.

Step 5: Assemble the Cake

Carefully pour your batter over the raspberry layer, spreading gently to the pan edges. Don’t disturb the berries! The batter will encase all that fruity goodness, which, after baking, becomes the star of your Raspberry and Almond Upside Down Cake.

Step 6: Bake to Perfection

Slide the pan into a preheated 350°F (175°C) oven and bake for 35 to 40 minutes. The cake should be golden on top (which will become the base) and a toothpick inserted in the center should come out clean. The kitchen will smell like a Parisian bakery by now—just try to resist peeking!

Step 7: Cool and Invert

Let the cake cool for about 10 minutes in the pan so the juices settle, then the moment of truth: carefully invert onto a serving plate. Lift the pan away to reveal your glistening raspberry and almond masterpiece, as vibrant as a summer sunset. Bask in applause!

How to Serve Raspberry and Almond Upside Down Cake

Garnishes

Glaze your masterpiece with a delicate handful of toasted almond slices or a drizzle of cream. For extra flair, a dusting of powdered sugar or even a few fresh raspberries on top makes the Raspberry and Almond Upside Down Cake almost too pretty to eat—almost!

Side Dishes

This cake is wonderful all on its own, but if you want to dress it up, consider serving it with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The cool creaminess is the perfect contrast to the warm, syrupy berries and buttery crumb.

Creative Ways to Present

Individual portions are a fun twist! Use a ring cutter for elegant rounds or cut into squares for a picnic-style treat. For an extra-special occasion, top each serving with a mint sprig or pair with a sparkling rosé to enhance the berry notes of the Raspberry and Almond Upside Down Cake.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry and Almond Upside Down Cake wrapped tightly or in an airtight container at room temperature for up to two days. If the room is particularly warm, it’s best to refrigerate it—you don’t want that glorious berry layer to get weepy!

Freezing

You can absolutely freeze this cake! Slice it and wrap each piece in parchment and foil, then tuck the pieces into a freezer-safe bag or container. When a craving strikes, you’ll have a ready-to-go slice of sunshine from your Raspberry and Almond Upside Down Cake stash for up to two months.

Reheating

To bring out the freshness, warm slices gently in the microwave for a few seconds or in a low oven (about 300°F) until just heated through. This wakes up the juicy berries and revives the aroma that makes this cake so irresistible.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries work well—use them straight from the freezer and add a couple of extra minutes to the baking time. No need to thaw, or else you might end up with extra moisture at the bottom.

Can I substitute something for almond flour?

If you’re out of almond flour, finely ground blanched almonds are a great stand-in. For a nut-free alternative, you can use more all-purpose flour, but you’ll lose the nutty flavor and unique moistness of the Raspberry and Almond Upside Down Cake.

What size cake pan should I use?

An 8 or 9-inch round cake pan works wonderfully. Just be sure to grease it really well to prevent sticking when you invert the cake. Springform pans are not recommended due to possible leakage of those luscious berry juices.

How do I prevent the raspberries from sticking to the pan?

The butter and brown sugar layer does most of the heavy lifting, but lining the base with parchment rounds adds extra insurance. Letting the cake cool slightly before inverting also helps the topping release beautifully.

Can I make this cake gluten-free?

Absolutely! Simply use a gluten-free all-purpose flour blend in place of the regular flour. The almond flour base keeps the Raspberry and Almond Upside Down Cake moist and delicious even with this substitution.

Final Thoughts

I truly hope you dive in and give this Raspberry and Almond Upside Down Cake a try—it’s one of those magical recipes that manages to feel elegant and homey at the same time. With each slice, you get bursts of tart berry and rich almond, and I promise, your kitchen will be filled with smiles. Happy baking!