I’m sure if you’re a regular to Only Crumbs Remain you may have noticed that I’ve fallen under the spell of upside-down cakes this summer with an aromatic strawberry and basil, and a dark moody bilberryb upside down cake made in recent weeks. Both were so well received by those we shared them with, and were an absolute doddle to make.
So having seen some wonderful fresh raspberries for sale in our local supermarket this past week I instantly knew how we’d use them – in another version of an upside down cake! Not only are they a doddle to make, and there’s no worry about the fruit sinking to the bottom as can often happen when it’s mixed into the batter, but turning the cake out to reveal the colourful fruit beneath is always exciting!
Undoubtedly the most well known upside-down cake recipe is the pineapple upside-down cake. The rings of pineapple filled with glace cherries were a 1970’s classic, and if my Instagram feed is reliable then it looks as though it may be starting to make a bit of a comeback!
But, as classic as the pineapple upside-down cake is, the flavour combinations and fruits used are really only limited to your own imagination. All soft fruits would be a great addition to this easy and effective style of cake. How about a seasonal blackberry and apple with a little cinnamon added to the batter mix, or perhaps a layer of pears baked with a chocolate sponge, and of course we already know how great a summery strawberry upside-down cake is with basil, not to mention this raspberry and white chocolate one.
Ordinarily upside-down cakes are baked in a round tin, but there really is nothing stopping you baking it as a traybake as I have done here with this Raspberry and White Chocolate Traybake Cake. As much as I love a round cake when it’s presented on a cake stand, square traybake cakes definitely do have their place. Square tins (I used a brownie pan) are easier and quicker to line, portion up well, and in my opinion are more portable especially once the slices have been cut.
I just love how eye catching upside-down cakes can be, the colourful layer of fruit set against the pale fluffy sponge gets me every time. The fruit really is the cake’s crowning glory! And that’s all before a slice is tasted! This particular Raspberry & White Chocolate Traybake Cake was shared with Mr E’s work colleagues, they soon devoured it with many a favourable comment said about it. I’m sure it won’t last long if you were to make one too! – Angela
Raspberry & White Chocolate Traybake Cake
For the Cake Batter
- 50 g white chocolate
- 115 g butter unsalted & softened
- 115 g caster cugar
- small Pinch of calt
- 1/2 tsp vanilla vxtract
- 2 eggs lightly beaten (see notes a & b below)
- 115 g self-raising flour
- 250 g raspberries fresh or frozen - frozen often works out cheaper and is what I used here
- 1 tbsp milk
- 30-40 g white chocolate
- Prepare the raspberries. If using fresh raspberries clean as appropriate, removing any spoilt fruit. (see note c below) Preheat the oven to 180℃ / Fan 160℃ / 355℉ / Gas 4. 3
- Prepare the brownie tin. Grease and fully line the tin with grease proof paper. Place the prepared raspberries (or frozen ones) into the bottom of the brownie tin, ensuring there is an even layer.
- Melt the chocolate. Break the chocolate into small pieces and place into a heatproof glass bowl. Create a bain marie by positioning the bowl over a pan of water, ensuring the water doesn't touch the base of the pan. Sit it over a low to medium heat. Allow the chocolate to melt, stirring periodically with a spatula. Remove the bowl from the pan when it has almost finished melting (the residual heat will allow it to melt completely). Set aside allowing it to cool a little, though not allowing it to set.
- Make the sponge batter. Place the soft butter and sugar into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the salt and vanilla extract and beat again to combine. Gradually add the beaten eggs a little at a time, beating well after each addition, (see note b below). Add the milk and mix in. Sieve the flour into the mixture. Use a spatula or large metal spoon to fold this in gently. Add the melted white chocolate and mix together gently.
- Fill the brownie tin. Spoon the prepared batter into the prepared brownie tin onto the layer of raspberries. Spread the batter out gently to level, aiming not to disturb the raspberries beneath. Use the back of a spoon to make a slight indentation to the centre of the batter. This will help it bake level.
- Bake. Place the brownie tin in the centre of the oven and bake for about 45 - 50 minutes until golden brown, slightly pulling away from the sides and a cake skewer inserted in the centre comes out clean. You may need to rotate the cake tin after 35 - 40 minutes of baking. Once baked, remove from the oven and place onto a cooling rack.
- Turn out the cake. Allow the cake to cool for 5 minutes before removing from the tin. Invert a cooling rack on top of the brownie pan. In one movement, swiftly turn the tin and cooling rack upside down. Remove the brownie pan and carefully peel away the greaseproof paper. The raspberries will now be the top of the cake. Allow the cake to finish cooling.
- Consider melting a little more white chocolate over a bain marie, as before, and decorate the cake by drizzling the chocolate over the top of the raspberries. Do this either with a teaspoon or a piping bag - a piping bag will give a much neater effect.
- Enjoy! Slice into at least 9 pieces.
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