Raisin and Berry Upside Down Cake

Name: Raisin and Berry Upside Down Cake
Yield: 23 servings
Cuisine: American
Ingredients: 200 ml California raisins; 50 ml Rum; 400 ml Cranberries (raw); 200 ml Sliced almonds; 80 grams Granulated sugar; 20 grams Butter; 4 Eggs; 130 grams Granulated sugar; 110 grams Cake flour; 110 grams Almond flour; 1 tsp Baking powder; 110 grams Butter

cookpad.japan @cookpad_jp

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.

When it cools, the sugar you mixed with the fruit will caramelize and make it hard to cut. In this case, lightly microwave before cutting. Recipe by Yukirinrin

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.

When it cools, the sugar you mixed with the fruit will caramelize and make it hard to cut. In this case, lightly microwave before cutting. Recipe by Yukirinrin

cookpad.japan @cookpad_jp

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.

When it cools, the sugar you mixed with the fruit will caramelize and make it hard to cut. In this case, lightly microwave before cutting. Recipe by Yukirinrin

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.

When it cools, the sugar you mixed with the fruit will caramelize and make it hard to cut. In this case, lightly microwave before cutting. Recipe by Yukirinrin

Saved

Ingredients

23 servings

200 mlCalifornia raisins
50 mlRum
400 mlCranberries (raw)
200 mlSliced almonds
80 gramsGranulated sugar
20 gramsButter
Cake batter
4Eggs
130 gramsGranulated sugar
110 gramsCake flour
110 gramsAlmond flour
1 tspBaking powder
110 gramsButter

Saved

Steps

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.