Raspberry and Almond Upside-Down Crumble Cake

Servings

4-6 people

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons vanilla extract

For the topping:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon almond extract
• 1/4 cup sliced almonds

For the crumble:

• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 teaspoon cinnamon

Instructions

Prepare the cake:

1. Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish and set it aside.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy. Add the egg and vanilla extract, beating until well combined.
4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
5. Pour the batter into the prepared baking dish.

Prepare the topping:

1. In a small saucepan, combine the raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the berries release their juice and start to caramelize (about 10-12 minutes).
2. Stir in the almond extract.
3. Arrange the caramelized raspberries on top of the cake batter.

Prepare the crumble:

1. In a small bowl, combine the oats, brown sugar, cinnamon, and cold butter. Mix until the mixture resembles coarse crumbs.
2. Spread the crumb mixture evenly over the raspberries.

Bake the cake:

1. Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
2. Remove from the oven and let cool in the pan for 10 minutes.
3. Transfer the cake to a wire rack to cool completely.

Notes

• Make sure not to overmix the batter, as it can result in a dense cake.
• If you want a crunchier crumble topping, bake the cake for an additional 5-7 minutes or until golden brown.
• Serve warm with vanilla ice cream or whipped cream if desired.