Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, raisin and berry upside down cake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Raisin and Berry Upside Down Cake. 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.

Raisin and Berry Upside Down Cake is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Raisin and Berry Upside Down Cake is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have raisin and berry upside down cake using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Raisin and Berry Upside Down Cake:

1. Make ready 200 ml California raisins
2. Prepare 50 ml Rum
3. Take 400 ml Cranberries (raw)
4. Take 200 ml Sliced almonds
5. Prepare 80 grams Granulated sugar
6. Prepare 20 grams Butter
7. Make ready Cake batter
8. Prepare 4 Eggs
9. Make ready 130 grams Granulated sugar
10. Take 110 grams Cake flour
11. Get 110 grams Almond flour
12. Get 1 tsp Baking powder
13. Get 110 grams Butter

Add the milk and stir until smooth. Then add the flour, baking powder, and salt, and stir until combined. Handle carefully when removing from the oven because the caramel sauce on the bottom will be hot and runny. Serve warm cake upside-down in bowls, topped with the caramel sauce.

Steps to make Raisin and Berry Upside Down Cake:

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.

In a small saucepan over medium heat, melt brown sugar, butter, vanilla, cinnamon, and salt. Upside-down cakes can be made with a variety of fruit - not just pineapple. Caramelising the fruit creates a lovely sticky, gooey sauce that runs over the light sponge cake. The cake was a modern marvel because it relied on the recently introduced innovation of canned pineapple rings and preserved maraschino cherries. Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture.

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