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Raspberry Upside-Down Cake Recipe


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     Raspberry Upside-Down Cake

Category   Desserts - Breads
Sub Category   None

1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 eggs, beaten
1 tsp vanilla
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup milk
1/2 cup icing sugar
1/2 cup packed brown sugar
1/4 cup butter
2 pkg ( each 170 g) fresh raspberries

In saucepan over medium heat, cook brown sugar, butter and 1 tsp water, stirring until sugar is dissolved, about 2 minutes. Scrape into greased parchment paper-lined 9 inch square cake pan. Arrange raspberries on top of sugar mixture.
In large bowl, beat together butter, granaulated sugar and brown sugar until fluffy; beat in eggs and vanilla. In small bowl, whisk together flour, baking powder and baking soda. Stir into butter mixture alternately with milk, making three additions of flour mixture and two additions of milk. Scrape into pan over raspberries smoothing top.
Bake in 350 F oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. Meanwhile, mix icing sugar with 2 tsp water. Invert warm cake onto serving plate; remove parchment paper. Drizzle with icing.

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