Raisin and Berry Upside Down Cake

Raisin and Berry Upside Down Cake

This is a fall-colored upside down cake filled with rum-simmered raisins, almond slices, and tart cranberries.

Ingredients: 23 diameter round cake

California raisins
1 cup
50 ml
Cranberries (raw)
2 cups
Sliced almonds
1 cup
Granulated sugar
80 g
20 g
Cake batter
Granulated sugar
130 g
Cake flour
110 g
Almond flour
110 g
Baking powder
1 teaspoon
110 g


1. Combine the raisins and rum in a small pot and boil for about 2-3 minutes to evaporate the alcohol. Let cool in the pot.
2. Wash and drain the cranberries and combine with the almond slices, Step 1 raisins, and sugar. Grease the cake pan with 20 g of butter and lightly press the mixture into the pan.
3. Make the cake batter. Combine and sift the cake flour and baking powder. Melt the butter in the microwave. Beat the eggs and granulated sugar until it can stand without falling.
4. Add the dry ingredients to the eggs and mix well. Add the melted butter around the batter and mix evenly.
5. Pour into the cake pan from Step 2 and bake in an oven heated to 170℃ for about 40 minutes. When a toothpick or skewer inserted into the center comes out clean, it's done.
6. Once cooled, flip the pan over and remove the cake to a plate.

Story Behind this Recipe

I adapted a pineapple upside down cake and the image of an apple tarte tatin to make a fall-colored, cranberry, raisin, and almond cake. The addition of almond flour in the batter makes it fluffy.