Raspberry Upside-Down Cake

Raspberry Upside-Down Cake

Raspberry Upside-Down Cake


Fresh local market raspberries are paired with whole wheat and emmer flour for this delicious and easy to make summer upside-down cake.


For the topping:

  • 3 cups raspberries
  • 3 Tbsp coconut oil or unsalted butter
  • 1/4 cup cane sugar

For the cake:

  • 3/4 cup whole wheat flour
  • 3/4 cup emmer flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cane sugar
  • 1/3 cup coconut oil or unsalted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup greek yogurt


  1. Preheat oven to 350 degrees.
  2. Grease skillet or cake pan with 3 tablespoons of coconut oil (or butter). Sprinkle the bottom with 1/4 cup sugar. Arrange the raspberries hollow side up in the skillet/pan until the bottom is completely covered. Set aside.
  3. In a bowl, whisk together flours, baking powder and salt. Set aside.
  4. In a separate large bowl, use an electric hand mixer to beat 3/4 cane sugar with 1/3 cup oil until creamy. Add eggs, yogurt and vanilla and continue to beat until mixed. Add flour mixture and beat on low speed until just combined.
  5. Place dollops of batter to the top of the raspberries, making sure it is evenly distributed. Smooth with a spatula.
  6. Bake in centre rack of oven and bake for 40 minutes, until the top of the cake is golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and let cool in the pan for at least 45-60 minutes. Cover pan with a large plate or platter and flip over so that the cake is resting on the plate. Gently remove the pan. Slice, serve with whipped cream and enjoy!


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