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Raspberry Upside Down Cake with Lemon Poppyseed Sponge

Course Dessert

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.