Featuring a moist matcha cake with a sweet raspberry topping, this raspberry-matcha upside-down cake is a dessert that will delight everyone you serve it to.
A raspberry-matcha upside-down cake is the perfect after-dinner sweet treat.
I don’t know when my obsession with upside-down cakes will subside, but it doesn’t seem to be slowing down. I still have so many ideas for flavor combinations, and this one is just delicious. It’s inspired by a raspberry-matcha spritz I had at a café, and the flavors pair together perfectly. The topping is sweet with just the right amount of tartness from fresh raspberries. The cake is moist, lightly sweet, and just a little earthy to balance the sweetly acidic raspberry topping. It really is heavenly matcha match!
I love this matcha upside-down cake served with whipped cream, but a sprinkle of powdered sugar would also be divine.
How to make this raspberry-matcha upside-down cake
What you need
- Caramel: The caramel layer is made with brown sugar and butter.
- Raspberries: You’ll need fresh or frozen raspberries, granulated sugar, and cornstarch.
- Cake: The cake is made with just cake flour, matcha powder, baking powder, salt, granulated sugar, butter, egg, vanilla extract, and milk.
How to make it
- Step 1: First, macerate the raspberries. Combine raspberries, sugar, and cornstarch in a bowl.
- Step 2: Next, make the caramel. Add butter and brown sugar to a small saucepan and simmer until the sugar dissolves and the mixture deepens in color slightly. Pour the caramel into a lightly greased round cake pan and refrigerate for 15 minutes as you prepare the batter.
- Step 3: Sift the flour, baking powder, matcha, and salt into a bowl.
- Step 4: Cream butter and sugar together, and then add the egg and beat until smooth. Add half the dry ingredients and beat until combined. Then add half the milk and beat until smooth. Finish by adding the remaining half of the dry ingredients, the milk, and vanilla extract. Beat until smooth.
- Step 5: Assemble the raspberry-matcha upside-down cake. Pour the raspberries into the cake pan and press them gently into the caramel. Pour the cake batter on top and smooth it into an even layer.
- Step 6: Transfer the cake to an oven preheated to 350ºF for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Step 7: Let the cake cool for at least 30 minutes before inverting it onto a plate.
Raspberry-Matcha Upside-Down Cake
Featuring a moist matcha cake with a sweet raspberry topping, this raspberry-matcha upside-down cake is a dessert that will delight everyone you serve it to.
Print
Pin
Share on Facebook
Servings: 8
Calories: 322kcal
Ingredients
Raspberry layer:
- 12 ounces raspberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Caramel layer:
- 4 tablespoons butter
- ½ cup light brown sugar
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
For serving:
- Whipped cream (powdered sugar, or vanilla ice cream, optional)
Instructions
Macerate the raspberries:
- Place the raspberries in a bowl with ¼ cup of granulated sugar and 1 tablespoon of cornstarch.
Make the caramel:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup light brown sugar. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Make the batter:
- Sift ¾ cup cake flour, 1 tablespoon matcha powder, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
- Add 4 tablespoons of butter and ½ cup light brown sugar to a large bowl. Use an electric hand mixer to cream the butter and sugar until light and fluffy. Add 1 egg and mix until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until incorporated. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Pour the raspberries over the caramel and press them gently into the caramel.
- Spoon the batter over the raspberries and carefully smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand for at least 30 minutes at room temperature.
To serve:
- Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake. Once the cake has been transferred to the plate, cut and serve with whipped cream on top. Enjoy!
Nutrition
Calories: 322kcal | Carbohydrates: 49g | Protein: 4g | Fat: 13g | Sodium: 238mg | Fiber: 3g | Sugar: 36g | Vitamin C: 11mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!
