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

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