Baking Amy

A year of baking disasters and triumphs

Raspberry & Orange Upside Down Cake



This was a quick little cake that I just threw together yesterday. I can’t tell you where the recipe comes from as I cut it out of a magazine years ago, and I have no idea which one. The orange flavour was pretty strong, which I love but my raspberries where rather tart and the cake overall was a little dry. Maybe I overcooked it again, but I did cook it for less time than the recipe stated, although I think my bundt tin was a little larger than it should have been. That could also explain why the top of my cake stuck to the pan. Every time I make bundt cakes the top sticks, I even used soya spray this time, which nothing seems to stick to, but it didn’t help. Maybe next time I’ll use my smaller tin and I might throw in some Greek yoghurt to. I’m not usually one to mess with a recipe but this batter was rather thick and I think the yoghurt would work well to make it a little looser and a bit moister. Blueberries would also be good instead of the raspberries.


  • 175g butter
  • 155g caster sugar
  • 2 tsp orange zest (I used two oranges)
  • 3 eggs
  • 150g self-raising flour
  • 75g plain flour
  • 100g almond meal
  • 80ml fresh orange juice
  • 300g frozen raspberries
  • Demerara sugar and cream to serve
  1. Preheat oven to 180°C and spray a 24cm bundt tin with oil. Line the base with non-stick baking paper (why didn’t I see that in the recipe when I was making it?)
  2. Beat butter, sugar and zest together until pale and creamy
  3. Add eggs one at a time and beat well after each one
  4. Fold in the combined flour, almond meal and orange juice
  5. Put half the raspberries in the base of the bundt tin, cover with half the batter, add the remaining raspberries and then the remaining batter
  6. Bake for 50-55 mins (I think mine took 40 mins) or until a skewer comes out clean
  7. Cool for 10 mins in the tin before turning out
  8. Sprinkle with demerara sugar and serve with cream

20140316_131005 20140316_140230 20140316_140956


2 thoughts on “Raspberry & Orange Upside Down Cake

  1. Yum, that looks so tasty, and I love the combination of flavours!

  2. Thank you! I think my husband loves it because he’s almost eaten all of it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s