You may remember a few weeks ago, Neil and I picked up a sweet cast-iron bundt cake form from a rummage sale for less than a buck. It’s gorgeous, and I’ve been eagerly waiting for an excuse to use it. Berries are in season and are amazingly well-priced at our local grocery store, and I thought it’s be a cool challenge to try my hand at an upside down cake in the bundt.
The cake is amazing. Aesthetically however, I’m not quite there yet. I think next time I’ll layer some batter on the bottom before adding the raspberries. Looks aside, it’s low-fat and perfect for summer. Neil is already asking for cherry pie. What can say no to that?
1 tbsp. melted butter or vegetable shortening
2/3 cup sugar
1 1/2 cups sugar
1 pint raspberries
2 cups cake flour
3 tsp. baking pwdr
2 eggs or 1/2 cup nonfat egg substitute
3/4 cup applesauce
1 cup nonfat lowfat milk
1 1/2 tsp. vanilla extract
1. Heat the oven to 350 degrees.
2. Brush the bottom and sides of bundt cake form with the butter. Toss together 2/3 cup sugar and the raspberries and spoon into the pan in an even layer.
3. Sift together the cake flour, 1 1/2 cups sugar and baking pwdr into a large bowl. Combine the egg/egg substitute, applesauce, lowfat milk, and vanilla. Stir until thoroughly combined. Mix wet and dry ingredients until moistened. Pour over raspberries.
4. Bake the cake until inserted toothpick comes out clean, around an hour to an hour and ten minutes. Allow cake to cool in bundt, then loosen the edges with a knife or rubber spatula. Invert the cake onto a platter, shaking the bundt slightly to loosen it. Serve with a dollop of regular or frozen yogurt, I recommend the latter.
Note: If you’d rather make this in a standard 9-inch or so baking dish, I recommend halving this recipe as well as the baking time.
I won’t lie, I also shaved some chocolate in with the raspberries. How could I resist? This cake is soft, sweet and perfectly delightful. It’s not heavy and overly moist like I think pineapple upside down cake is, it almost comes across as a fruity coffee cake.
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That looks lovely. I jump at any excuse to cook in my cast iron pans, and fruity desserts are my favorite. Thanks for the recipe!
Now that I have one cast iron piece, I definitely want to collect a few more. They are so durable and versatile! I love fruity desserts too, they feel so naturally sweet vs. artificial with tons of sugar. I take FULL advantage of seasonal fruit in the summer. Can’t wait till the peach surplus!
I this it looks pretty! Upside down cakes are just scrumptious. The chocolate sounds like a splendid plan. 😀
This sounds wonderful and looks delicious! This has been bookmarked! Great blog; happy I found you!
It is wonderful! Thanks for checking us out!
Thank you for posting this! I am going to attempt this version next!