Upside-down raspberry cakes
- Vegetarian
- Energy Kcal 646
- Carbohydrates g 62.1
- of which sugars g 34.4
- Protein g 10
- Fats g 39.8
- of which saturated fat g 18.15
- Fiber g 7.9
- Cholesterol mg 202
- Sodium mg 28
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 35 min
- Makes: 4 pieces
- Cost: Average
PRESENTATION
So... You're craving something sweet and maybe a bit fancy? Well, these upside-down raspberry cakes are the answer. Really, they are. French baking is all about combining ideas, and this cake just nails it by blending the charm of little tortini with that classic upside-down style. Flip it, and bam—fruit on top! You get a raspberry upside-down cake with a buttery, moist frangipane base that delivers rich almond flavor in every bite. And you know what? Frangipane is that amazing almond pastry cream found in many French desserts. It’s super tangy with the raspberries.
The result? A dessert that's elegant for date nights but also an easy raspberry cake for those "I need something special" days. These cute cakes are winners because each one is a little delight, and flipping them reveals those shiny raspberries—so fun! What makes this raspberry cake recipe stand out is its simplicity. For real. It looks like a bakery masterpiece, but it's not hard. The combo of soft cake, juicy berries, and a rich almond layer makes every bite soft with a hint of crispiness at the edges. Pretty simple.
Perfect for Valentine’s Day or any time you want to make something homemade that feels thoughtful, these cakes are adored by anyone who loves an upside-down cake recipe with a hint of French flair. In some areas, people might swap out the fruit or add a bit of orange zest for a pop of flavor, but the sweet-tart raspberry taste is really really what makes this raspberry dessert shine.
Serve them warm for an extra melty sensation, or let them cool to show off a neat, shiny top—either way, you’ve got a homemade raspberry cake that’s sure to be a crowd-pleaser. Here's the deal: these cakes show how simple dessert recipes can become the most memorable, especially when you toss in classic French pastry traditions.
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- INGREDIENTS
- Ingredients for 4 molds with a diameter of 3.5 inches
- Raspberries 2 cups (250 g)
- Almond flour 0.67 cup (65 g)
- Type 00 flour 1 ¼ cup (145 g)
- Butter 9 ½ tbsp (135 g) - softened
- Eggs 2 oz (55 g)
- Egg yolks 1 ½ tbsp (20 g)
- Sugar ½ cup (110 g)
How to prepare Upside-down raspberry cakes
To prepare the upside-down raspberry cakes, place the soft butter in pieces and the sugar in a stand mixer fitted with whisks 1. Work the two ingredients at medium speed until the mixture is creamy 2. Gradually and while keeping the mixer running, add the whole egg first 3 and then the yolk.
Let the eggs incorporate well and work everything at medium speed until the mixture is smooth and creamy 4. With the mixer off, add the flour and almond flour all at once 5 and continue working everything at medium speed 6.
Once the flours are well incorporated, turn off the mixer 7 and transfer the frangipane mixture obtained into a disposable piping bag 8. Grease 4 molds with a diameter of 3.5 inches with butter 9
and cover the bottom with fresh raspberries, previously washed gently and delicately patted dry 10. Once the raspberry layer is arranged in each mold, pour the frangipane mixture over them 11, filling the four molds well 12.
Level the surface with the back of a spoon 13 or a spatula and place them on a baking tray 14. Then bake in a preheated static oven at 350°F for about 30/35 minutes. Once ready, take them out of the oven 15 and let your upside-down raspberry cakes cool down.
Before unmolding them, help yourself with a smooth-bladed knife, with which you can gently score the inner perimeter of the molds 16: once turned over onto the serving plate 17, the upside-down raspberry cakes will release easily 18. You can serve the upside-down raspberry cakes with a scoop of fiordilatte or vanilla ice cream, for example!