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Upside-Down Raspberry Butter Cake

Today's recipe comes to us from contributor Teri Tsang Barrett.
Teri is the former Senior Food Editor of "Every Day with Rachel Ray" magazine, and a graduate of the Institute of Culinary Education.
Teri's done it again with this great, easy recipe… enjoy!

Upside-Down Raspberry Butter Cake
¾ cup butter, cut into small pieces and at room temperature
1 1/3 cups sugar
1 pound frozen Organic Red Raspberries, broken up and separated (about 3½ cups)
4 large egg yolks
½ cup plus 3 tablespoons milk
1 teaspoon pure vanilla extract
2 cups cake flour
1 tablespoon baking powder
¾ teaspoon sea salt
  • Preheat the oven to 350°. Butter a 9½-inch springform pan. Line the bottom with a parchment paper round, then butter the parchment. Place the pan on a rimmed baking sheet.
  • In a small saucepan, melt ¼ cup butter over medium heat, then whisk in 1/3 cup sugar until combined. Cook, without stirring, until bubbling, about 3 minutes. Pour into the pan, tilting it so that the butter mixture coats the bottom. Scatter the raspberries on top and press into an even layer.
  • In a medium bowl, beat together the egg yolks, milk and vanilla.
  • In a large bowl, whisk together the cake flour, remaining 1 cup sugar, baking powder, and salt. Using an electric mixer, beat in the remaining ½ cup butter and ½ cup milk at medium-low speed until just combined. Pour in the egg mixture and beat until combined and fluffy. Spoon over the raspberries, spreading into an even layer. Bake, turning the pan halfway through, until a toothpick inserted into the center comes out clean, the cake has pulled away from the sides of the pan and the center is set, about 1 hour 15 minutes. Let cool on a wire rack for about 20 minutes, then invert onto a plate and remove the sides of the pan. Let cool for 15 minutes before slicing.

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