Raspberry Upside Down Cake with Lemon Poppyseed Sponge
Ingredients
Caramelized Raspberry Layer:
- 2 cups fresh or frozen raspberries
- ½ cup light brown sugar
- 2 tbsp coconut oil or dairy-free butter melted
Lemon Poppyseed Sponge:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tbsp poppy seeds
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mashed ripe bananas about 2 medium bananas
- ½ cup dairy-free yogurt
- ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ⅓ cup melted coconut oil or vegetable oil
- 1 tbsp lemon zest
- 2 tsp vanilla extract
Topping:
- Powdered sugar for dusting
Instructions
Prepare the Caramelized Raspberry Layer:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, mix the light brown sugar and melted coconut oil.
- Spread the sugar mixture evenly on the bottom of the prepared cake pan.
- Arrange the raspberries in a single layer over the sugar mixture.
Prepare the Lemon Poppyseed Sponge:
- In a large bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, mix the mashed bananas, dairy-free yogurt, buttermilk, melted coconut oil, lemon zest, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter over the raspberry layer in the cake pan, spreading it evenly.
Bake the Cake:
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes.
Invert and Serve:
- Run a knife around the edges of the cake to loosen it.
- Place a serving plate over the cake pan and carefully invert the cake onto the plate.
- Remove the pan and parchment paper.
- Dust with powdered sugar before serving.
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Poppy Seeds: Ensure they are evenly distributed in the batter to avoid clumping.
- Raspberries: Fresh or frozen raspberries work well; no need to thaw if using frozen.
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