If you’re looking for a dessert that perfectly balances tangy fruit, crunchy nuts, and soft, buttery crumb, the Raspberry and Almond Upside-Down Cake is about to become your new favorite. This gorgeous cake is not only wonderfully flavorful but also visually stunning, with a jewel-toned raspberry and golden almond topping that will have your guests reaching for a second slice. It’s the kind of homey baking project that turns any gathering into something special, yet it’s simple enough to whip up on a whim for a sweet treat with zero fuss.
Ingredients You’ll Need
The ingredients list for Raspberry and Almond Upside-Down Cake is delightfully straightforward! Each component brings something essential to the table: from the tart snap of raspberries to the rich, aromatic almond notes. Here’s what you’ll need—and why it matters.
- Unsalted butter, melted (for topping): This adds richness to the topping and helps the brown sugar caramelize beautifully.
- Brown sugar: Brings warm, molasses-y sweetness that pairs perfectly with the berries and almonds.
- Fresh or frozen raspberries: These provide vibrant color and a tart, juicy burst in every slice—use what’s freshest or most convenient!
- Sliced almonds: For that essential crunch and toasty almond flavor right on top.
- All-purpose flour: The sturdy base that forms the body of the cake and ensures tender texture.
- Baking powder: Gives your cake its lofty, light structure.
- Salt: Don’t skip it—it sharpens all those lovely flavors and balances the sweetness.
- Unsalted butter, softened (for cake): Creates a rich, buttery crumb and blends effortlessly with the sugar.
- Granulated sugar: Lends subtle sweetness and helps cream the butter to a fluffy finish.
- Large eggs: The glue that holds everything together and provides structure.
- Almond extract: The secret weapon—this gives the cake its unmistakable, aromatic almond essence.
- Vanilla extract: Adds delicate depth for an elegant, complex flavor.
- Whole milk: Keeps the crumb moist and tender, and adds richness to every bite.
How to Make Raspberry and Almond Upside-Down Cake
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C). This simple step sets you up for cake success. Grease a 9-inch round cake pan so nothing sticks, then line the bottom with parchment paper for easy flipping later. Pour your melted butter into the pan and swirl it to coat the bottom, then evenly sprinkle the brown sugar over the butter. This creates that luscious, caramelized layer we all swoon over.
Step 2: Build the Topping Layer
Arrange your raspberries over the brown sugar in a pretty, even layer. There’s no need for perfection but try to spread them out so every bite gets a burst of berry. Scatter the sliced almonds on top, letting them nestle in among the berries—these will toast as the cake bakes and bring both flavor and texture to your Raspberry and Almond Upside-Down Cake.
Step 3: Make the Cake Batter
Whisk together the flour, baking powder, and salt in a medium bowl; this ensures an even rise and flavor in every slice. In a separate, larger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this helps create that delicate crumb. Beat in the eggs, one at a time, followed by the almond and vanilla extracts. Alternate adding your dry ingredients and milk, starting and ending with the flour. Mix just until combined to keep the batter tender (overmixing = tough cake).
Step 4: Assemble and Bake
Carefully pour your batter over the raspberry-almond layer, smoothing the top with a spatula. Make sure you don’t disturb the berries too much—this keeps your topping looking shiny and gorgeous. Bake for 35 to 40 minutes, or until a toothpick in the center comes out clean. Your kitchen will smell utterly irresistible by now.
Step 5: Cool and Invert
Let the cake cool in the pan for about 10 minutes (this helps the topping set up a bit, so it doesn’t all stick to the pan). Then, take a deep breath and invert the cake onto a serving plate—this is the magic moment! Gently peel off the parchment and let the cake cool a little more before slicing so you get the prettiest slices possible.
How to Serve Raspberry and Almond Upside-Down Cake
Garnishes
This cake’s beautiful topping means you don’t need much—but a dusting of powdered sugar, a few extra raspberries, or a scattering of toasted almonds can elevate each slice for extra flair. For a fancier finish, a dollop of billowy whipped cream or a scoop of vanilla ice cream makes every serving pure dessert bliss.
Side Dishes
Since Raspberry and Almond Upside-Down Cake has both sweet-tart fruit and nutty richness, it pairs well with lighter sides. Try it alongside a mug of freshly brewed tea or coffee, or serve it with a crisp fruit salad. If you’re feeling indulgent, complement it with a side of lemon sorbet for a cool, tangy contrast.
Creative Ways to Present
Want to wow your guests? Cut the cake into elegant wedges and layer slices with whipped cream and extra berries for a stunning parfait-style dessert. For individual servings, you can bake the batter in greased ramekins for mini upside-down cakes. Or, serve it on a wooden board with little bowls of honey, yogurt, and more berries for a rustic, build-your-own dessert experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is never guaranteed!), simply cover the cake and store it at room temperature for up to two days. The moist crumb and juicy berries help it stay deliciously fresh. If you need to keep it longer, pop it into the fridge—just let it come to room temperature again before serving for the best flavor and texture.
Freezing
Raspberry and Almond Upside-Down Cake actually freezes surprisingly well. Slice it first, then wrap each piece tightly in plastic wrap followed by foil. Store in an airtight container or a zip-top freezer bag for up to two months. Thaw in the fridge or at room temperature, and it’s ready whenever the craving strikes.
Reheating
If you love serving your cake warm (highly recommended!), heat individual slices in the microwave for about 10 to 15 seconds. For larger portions, pop the cake in a 300°F oven for 5 to 10 minutes. Reheating brings back that freshly baked aroma and makes the topping a little gooey—just irresistible.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work beautifully in Raspberry and Almond Upside-Down Cake. There’s no need to thaw them before adding to the pan; just scatter them over the sugar and they’ll bake up juicy and vibrant.
What’s the best way to invert the cake without making a mess?
Let the cake cool for about 10 minutes, run a thin knife around the edge, then place a serving plate over the pan and flip it in one confident motion. Peel off the parchment paper gently for a gorgeous, glossy topping.
Can I make this cake gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just make sure it contains xanthan gum or a similar binder for the best texture in your Raspberry and Almond Upside-Down Cake.
Will the almonds stay crunchy after baking?
The sliced almonds toast beautifully and keep a satisfying crunch in every bite—especially if you serve the cake within a day or so. If you’re storing it longer, you can always add a few fresh toasted almonds as garnish right before serving.
What other fruits can I use with this recipe?
While the classic pairing is delightful, you can experiment with blackberries, blueberries, or chopped cherries instead of raspberries. Each fruit brings its own charm, but the raspberry-almond combination is a timeless favorite.
Final Thoughts
I can’t recommend Raspberry and Almond Upside-Down Cake enough—it’s a showstopper that delivers in both taste and style, all from a handful of simple ingredients. Whether you serve it warm with ice cream or just as it is, I promise you’ll savor every single slice. Go on, give it a try, and let this deliciously nostalgic cake bring a little extra joy to your baking routine!
Print
Raspberry and Almond Upside-Down Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet raspberries, crunchy almonds, and moist cake in this Raspberry and Almond Upside-Down Cake. Perfect for any occasion, this dessert is sure to impress with its vibrant colors and delicious flavors.
Ingredients
Topping:
- 2 tablespoons unsalted butter, melted
- ¼ cup brown sugar
- 1½ cups fresh or frozen raspberries
- ½ cup sliced almonds
Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Prepare the Topping: Pour melted butter into the bottom of the pan and sprinkle evenly with brown sugar. Arrange raspberries over the sugar and scatter sliced almonds on top.
- Mix the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in almond and vanilla extracts.
- Combine Ingredients: Add the dry ingredients to the wet in three parts, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
- Bake the Cake: Pour the batter over the raspberry-almond layer and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Serve: Let cool in the pan for 10 minutes, then carefully invert onto a serving plate. Peel off the parchment and allow to cool before slicing.
Notes
- Best served slightly warm or at room temperature.
- For extra indulgence, serve with whipped cream or vanilla ice cream.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
