Warmth.
Enthusiastic, affectionate, kind.
A warm feeling, thought, person, or place.
Autumn among us; warm, warm days.
Embracing the one you love.
Warm embrace, the ones you don’t want to let go.
Warmness toward pets.
Music warms the soul.
Warm heart while daughter twists and pulls my hair.
Warm Autumn soon moves away from us.
In to hot chocolate, boots, a sweater, a fire, and a bowl of chili.
And then, top it off.
Warm cake.
Hot from the oven.
An upside-down cake with lots of butter.
Makes you feel good inside.
A reminder of Autumn.
Warmth.
What is it about Autumn that warms you up?
Recipe: Raspberry Butter Cake {ReluctantEntertainer.com}
Summary: An upside down cake with berries.
Ingredients
- 1 1/2 cups fresh raspberries
- 3/4 cup brown sugar
- 6 Tbsp. unsalted butter + 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup heavy cream
- 1 tsp. vanilla
Instructions
- Preheat oven to 350 degrees. Lightly butter a 10″ round baking pan (a 9×12 pan works, too).
- Sprinkle the brown sugar in the bottom of the pan. Pour 6 Tbsp. of the melted butter evenly over the brown sugar, then lay the berries evenly on top.
- Using an electric mixer on medium-high speed, beat together the 1/2 cup of butter and the granulated sugar until creamy. Add the eggs, one at a time, beating well.
- Fold in the flour, baking powder, baking soda and salt into the butter mixture. Stir in the cream and vanilla until smooth.
- Spoon the batter evenly over the raspberries.
- Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from the oven; transfer the cake to a wire rack and cool for 10 minutes.
- Run a knife blade around the edge of each cake to loosen it from the ramekin. Invert the cake onto a serving plate. Lightly tap the bottom of the pan to loosen the cake, then lift the pan.
- Serve the cake warm and top with whipped cream if desired.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 6
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WOW, that looks DELICIOUS!!! Perfect with a warm cup of coffee…
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Your family is so sweet, Sandy! The cake looks delicious, and I’m going to buy some raspberries so I can make this cake. I love the first wood burning fires in the Fall…they always warm me up!
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Twitter: aggieskitchen
says:
Oh that cake is making my mouth water!! I love autumn for so many reasons…one being all the togetherness with my family, especially on the weekends watching football games together (which we all love to do!). I also love the freshness of a new season, always puts me in the right frame of mind. Love all the pics!!!!
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I love Autumn for so many reasons but mostly because of the beautiful and bountiful wine grape harvest we are about to have! But this cake…wow, wow, wow.
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I love the idea of an upside down cake with berries, it looks so amazing! Even though the temps are cooler, fall does always seem so warm!
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Looks delicious! I love the picture of you and your husband! It is too sweet
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Twitter: bakeat350tweets
says:
Sandy….I love this post and that fabulous looking cake is like the cherry on top. Beautiful! ♥
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Love the warmth of this post and this cake!
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