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    Raspberry Upside-Down Cake

    Source of Recipe


    List of Ingredients

    Raspberry Upside-Down Cake

    2 cups fresh raspberries
    2/3 cup butter, softened
    2/3 cup granulated sugar
    3 eggs
    2 cups all-purpose flour
    1 tablespoon lemon juice
    1 teaspoon vanilla extract
    2 teaspoons baking powder
    Pinch of salt
    2/3 cup milk
    Confectioners' sugar


    Coat a 9-inch square baking pan with nonstick cooking spray. Spread half the raspberries along the bottom of the baking pan.

    Combine butter, sugar, eggs, flour, lemon juice, vanilla, baking powder, salt and milk and mix well. Fold in the other half of the raspberries and pour over raspberries in the pan. Bake for 45 minutes at 350 degrees F. Allow to cool and invert cake onto a platter. Sprinkle with confectioners' sugar. Slice and serve.




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