Description
This Raspberry-Matcha Upside-Down Cake combines the tartness of fresh raspberries with the earthy flavor of matcha green tea in a delicate, buttery cake. The cake features a caramelized brown sugar and butter base topped with macerated raspberries and a fluffy matcha-infused batter, baked to golden perfection. Served inverted, the vibrant raspberry topping glistens beautifully, making it a stunning dessert perfect for any occasion.
Ingredients
For the Raspberry Topping
- 12 ounces raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 4 tablespoons butter
- ½ cup light brown sugar
For the Cake Batter
- ¾ cup cake flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup light brown sugar
- 1 egg
- ½ cup whole milk
- 1 teaspoon vanilla extract
Optional Toppings
- Whipped cream
- Powdered sugar
- Vanilla ice cream
Instructions
- Macerate the raspberries: In a bowl, combine the raspberries with ¼ cup granulated sugar and 1 tablespoon cornstarch. Toss gently to coat and set aside, allowing the raspberries to release their juices and thicken slightly.
- Make the caramel: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and set it aside. In a small pot over medium heat, melt 4 tablespoons of butter. Once melted, add ½ cup light brown sugar and cook, stirring occasionally, for about 3 minutes until the sugar dissolves and the mixture darkens slightly. Pour this caramel evenly into the prepared cake pan, smoothing it into an even layer. Place the pan in the refrigerator for 15 minutes to set the caramel.
- Prepare the dry ingredients: Sift together ¾ cup cake flour, 1 tablespoon matcha powder, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
- Cream butter and sugar: In a large bowl, add 4 tablespoons of room temperature butter and ½ cup light brown sugar. Using an electric hand mixer, beat until the mixture is light and fluffy. Add the egg and continue beating until smooth.
- Add dry ingredients and liquids: Add half of the sifted dry ingredients to the butter mixture and beat just until combined. Pour in half of the milk and mix until incorporated. Then add the remaining dry ingredients and milk along with 1 teaspoon vanilla extract. Beat gently until just combined; be careful not to over-mix to keep the cake tender.
- Assemble the cake: Remove the caramel-lined cake pan from the refrigerator. Spoon the macerated raspberries evenly over the caramel, pressing them gently into the caramel so they adhere well. Then carefully spoon the cake batter over the raspberries, smoothing it into an even layer.
- Bake the cake: Place the cake in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is ready.
- Cool and invert: Allow the cake to stand at room temperature for at least 30 minutes after baking to let it set and cool slightly. To serve, place a large plate over the cake pan and carefully flip the cake onto the plate. Tap gently around the pan edges with a small butter knife if the cake does not release immediately.
- Serve: Slice the cake and serve warm or at room temperature. Optionally, top with whipped cream, a dusting of powdered sugar, or a scoop of vanilla ice cream for added indulgence.
Notes
- Be gentle when folding in the flour and milk to keep the batter light and fluffy.
- Using cake flour helps achieve a tender crumb for this dessert.
- Ensure the caramel cools and sets in the pan before adding raspberries and batter to prevent mixing.
- This cake is best enjoyed the day it is made but can be stored covered at room temperature for up to 2 days.
- Matcha powder adds a subtle green tea flavor; adjust the amount to taste if desired.
