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 bilberry 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!
Chocolate Traybake Cake tastes amazing. The beautiful slightly sharp
raspberries balance well against the sweet creaminess of the white
chocolate, which can be found both drizzled over the raspberries and in
the sponge cake.
Prep time: 25 mins Bake time: 45 – 50 mins Yield: 1 x 20cm Traybake, serving 9
1 x 18cm Brownie Pan
For the Cake Batter
- 50g White Chocolate
- 115g Butter, unsalted & softened
- 115g Caster Sugar
- small Pinch of Salt
- 1/2 tsp Vanilla Extract
- 2 Eggs, lightly beaten (see notes a & b below)
- 115g SR Flour
- 250g Raspberries (Fresh or Frozen – frozen often works out cheaper and is what I used here)
- 1 tbsp Milk
- 30g – 40g White Chocolate
Notes: a) When making the cupcake batter, consider weighing the cracked eggs first to ensure the batter has equal weight of butter, sugar, flour and eggs. Simply weigh the butter, sugar and flour to the same weight as the eggs. Of course the value may be slightly different to the 115g listed in the ingredients above. b) Consider warming your lightly beaten eggs very gently over a bain marie especially if they feel particularly cold. Warm them until they feel lukewarm. This should help prevent the batter from curdling and produce a better sponge. c) If you’d prefer the raspberries to be seedless, pass the fresh or defrosted fruit through a fine sieve discarding the seeds. Spoon the layer of pulp into the base of the prepared tin, ensuring there is an even layer. Place into the freezer for 15 minutes whilst the cake batter is made – this will prevent the raspberry pulp from moving when being topped with the batter.
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