This is similar to an upside cake. Not only does it look great but taste great. I am posting the recipe as it appeared in the Style at Home magazine, but 1 cup of raspberry juice was to much for my cake pan. I only used 2/3 cup. I also placed a sheet of foil under the cake pan to catch any raspberry juice that might spill over. I am glad I did. The recipe originated from a restaurant in Quebec City. Serve this with vanilla ice cream.
Ingredients: [‘frozen raspberries’, ‘granulated sugar’, ‘butter’, ‘granulated sugar’, ‘eggs’, ‘vanilla’, ‘all-purpose flour’, ‘baking powder’, ‘salt’, ‘milk’]
Quantity of Ingredients: [“1 (700 g) package frozen raspberries”,”1/2 cup granulated sugar”,””,”1/2 cup butter, softened “,”3/4 cup granulated sugar”,”2 eggs”,”1/2 teaspoon vanilla”,”1 1/4 cups all-purpose flour”,”1 1/4 teaspoons baking powder”,”1 pinch salt”,”1/2 cup milk”]
Number of Servings: 8
Steps: [‘Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.’, ‘In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.’, ‘Cake Topping:’, ‘In large bowl, beat butter with sugar until light and fluffy.’, ‘Beat in eggs 1 at a time.’, ‘Beat in vanilla.’, ‘In separate bowl, whisk together flour, baking powder and salt.’, ‘Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.’, ‘Scrape evenly over raspberries, smoothing top;Set aside.’, ‘In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.’, ‘Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).’]