There’s something undeniably special about an upside down cake, especially when it’s topped with vibrant, juicy raspberries that caramelize into a gorgeous ruby-red layer as they bake. This Raspberry Almond Upside Down Cake combines the sweet-tart flavor of fresh raspberries with the delicate, nutty richness of almonds to create a dessert that’s just as beautiful as it is delicious. Every slice reveals a stunning fruit topping and a soft, buttery crumb that practically melts in your mouth, making it a show-stopping treat for any occasion.
Whether you’re serving it for a weekend brunch, an afternoon coffee break, or a simple family dessert, this cake is guaranteed to impress without requiring complicated techniques. The combination of juicy berries, toasted almond flavor, and tender vanilla cake creates the perfect balance of sweetness and texture. It’s an easy recipe that feels elegant enough for guests while still being cozy and comforting enough to enjoy any day of the week. If you love fruit-filled desserts that celebrate fresh, seasonal flavors, this Raspberry Almond Upside Down Cake is one recipe you’ll find yourself baking again and again.
Ingredients
Raspberry Layer
- Raspberries— 2 cups (fresh or frozen)
- Lemon Juice— 1 teaspoon
- White Sugar— 1/4 cup
For Cake
- Flour— 1-1/2 cups
- Cornstarch— 1 tablespoon
- White Sugar— 1 cup
- 2 Eggs
- Sour Cream— 3/4 cup
- Vegetable Oil— 1/2 teaspoon
- Vanilla Extract— 1/2 teaspoon
- Baking Powder— 1-1/2 teaspoon
What You’ll Need
- 9 Inch Cake Pan
- 2 Mixing Bowls
How To Make Raspberry Almond Upside Down Cake
- Preheat oven 350F.
- First, prepare the raspberry layer, combine raspberries, sugar, and lemon juice in a large mixing bowl. Continue to mix until raspberries are completely covered in sugar then set aside. If you’re using frozen raspberries then set aside in the freezer to keep from thawing.
- Now for the cake batter., in a separate mixing bowl, whisk together eggs, vegetable oil, white sugar, sour cream, almond and vanilla extracts.
- Add in the flour, cornstarch, baking powder, and salt then use a spatula to in ingredients until only a few white streaks of flour remain.
- Pour in the Milk and Continue to mix until a few white streaks of flower remain.
- Now evenly pour the raspberry mixture into the bottom of 9 inch cake pan (this will be the cake’s topping when flipped after baking).
- Evenly pour batter on top of the raspberries then bake for 40 minutes (allow additional time if using frozen raspberries.
- Allow the Raspberry Almond Upside Cake to cool completely in the pan once out of the oven.
- Once the cake has cooled completely, flip it out of the pan so the raspberry layer is only top.
If you’ve enjoyed this recipe or found it helpful, you can support my work by buying me a coffee ☕. There’s absolutely no pressure—just having you here means so much—but every little bit helps me keep creating, testing, and sharing more recipes with you. Thank you for being part of this baking journey 💛
Let us know what you thought of this raspberry almond cake,. Check out some of our other yummy dessert recipes and feel free to browse our digital baking magazines.