← All recipes

🍰 Upside-Down Buttermilk Raspberry Cake

399 kcal · 30 min · 4 servings

Upside-Down Buttermilk Raspberry Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
  2. 2. Wash the raspberries and let them drain well.
  3. 3. Heat 5 tablespoons of sugar in a pot over medium heat.
  4. 4. Let the sugar melt for about 5 minutes until it turns light brown.
  5. 5. Deglaze the caramel with 50 milliliters of buttermilk.
  6. 6. Bring the mixture to a boil until the sugar is fully dissolved and a light brown caramel forms.
  7. 7. Grease a springform pan and line the bottom with baking paper.
  8. 8. Pour the hot caramel into the prepared pan.
  9. 9. Place the raspberries closely together on top of the caramel.
  10. 10. Beat 200 grams of soft butter with a hand mixer and whisk until creamy.
  11. 11. Add 200 grams of sugar and 3 eggs to the bowl alternately.
  12. 12. Mix the mixture for about 5 minutes.
  13. 13. Add 250 grams of flour, 100 grams of ground almonds, baking powder, and 200 milliliters of buttermilk.
  14. 14. Stir everything together into a creamy batter.
  15. 15. Carefully pour the batter over the raspberries in the pan.
  16. 16. Bake the cake for about 45 minutes in the oven.
  17. 17. Cover the cake with aluminum foil if necessary to prevent it from becoming too dark.
  18. 18. Remove the cake from the oven and let it cool.
  19. 19. Release the springform and carefully invert the cake onto a plate.
  20. 20. Remove the baking paper and serve the cake.

Nutrition per serving