Raspberry Almond Upside Down Cake

18 ingredients
1 steps

Ingredients

  • Topping
  • 1 cup (packed) golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 tablespoons Chambord or other raspberry flavored liqueur
  • 1/2 cup coarsely chopped toasted almonds
  • 2 1/2 cups fresh or frozen red raspberries
  • Cake
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1/2 cup chunky almond butter, stirred well
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons milk
  • Sweetened whipped cream

Directions

  1. 1
    {"0":"For topping:","1":"Preheat oven to 325\u00b0F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread to coat bottom of pan. Pour Chambord over sugar mixture. Sprinkle nuts evenly over. Sprinkle raspberries evenly over nuts, covering the bottom.","3":"For cake:","4":"Stir flour, baking powder, and salt in medium bowl to blend. Beat sugar, butter, and almond butter in another medium bowl until creamy. Add egg and extracts; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over raspberries. Bake until tester inserted into center of cake comes out clean, about","5":"55 minutes.","6":"Transfer cake to rack. Run knife around pan sides. Cool cake on rack 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream or ice cream."}

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