Name: Raspberry-Marshmallow Upside-Down Cake
Yield: Serves 12
Cuisine: American
Ingredients: ¼ tsp table salt; 1 egg yolk; 2 cups [240 g] fresh or frozen raspberries (do not thaw if frozen); ½ cup [120 ml] buttermilk, at room temperature; 1 cup [200 g] granulated sugar; Confectioners’ sugar for dusting; 1⅓ cups [185 g] all-purpose flour; ½ cup [120 ml] vegetable oil; 1 egg; 1½ tsp baking powder; 2 tsp pure vanilla extract; ¼ cup [50 g] packed light brown sugar; Heavy cream for dribbling; Generous 1½ cups [75 g] mini marshmallows, plus more for sprinkling, optional

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

The book 250 Classic Cake Recipes (1954) includes an entire section on upside-down cakes—everything from apple gingerbread to fruit mélange. Then I found one calling for rhubarb and marshmallows! I loved the crazy-sounding combo of fruit and marshmallows (the marshies caramelize around the fruit in the bottom of the pan in the most delicious of ways). My recipe replaces the rhubarb with raspberries, and I added more marshmallows than called fo

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of