Essentially an upside-down cake recipe, this Raspberry and White Chocolate Traybake Cake tastes amazing. The beautiful slightly sharp raspberries balance well against the sweet creaminess of the white chocolate, which can be found both drizzled over the raspberries and in the sponge cake.
I'm sure if you're a regular to Only Crumbs Remain you may have noticed that I've fallen under the spell of upside-down cakes this summer with an aromatic strawberry and basil, and a dark moody bilberry upside down cake made in recent weeks.
Both were so well received by those we shared them with, and were an absolute doddle to make.
So having seen some wonderful fresh raspberries for sale in our local supermarket this past week I instantly knew how we'd use them - in another version of an upside down cake!
Not only are they a doddle to make, and there's no worry about the fruit sinking to the bottom as can often happen when it's mixed into the batter, but turning the cake out to reveal the colourful fruit beneath is always exciting!
Upside-down Cakes on Only Crumbs Remain
Undoubtedly the most well known upside-down cake recipe is the pineapple upside-down cake. The rings of pineapple filled with glace cherries were a 1970's classic, and if my Instagram feed is reliable then it looks as though it may be starting to make a bit of a comeback!
But, as classic as the pineapple upside-down cake is, the flavour combinations and fruits used are really only limited to your own imagination.
With this traybake all soft fruits would be a great addition. How about a seasonal blackberry and apple with a little cinnamon added to the batter mix.
However, you are not limited to only baking this cake when soft fruits are in season as it also work well with frozen berries. So you can have a lovely summery flavoured cake in the depth of winter if you like. It is sure to brighten the day.
Upside-down cakes are often baked in a round tin, but there really is nothing stopping you baking it as a traybake as I have done here with this Raspberry and White Chocolate Traybake Cake. As much as I love a round cake when it's presented on a cake stand, square traybake cakes definitely do have their place. Square tins (I used a brownie pan) are easier and quicker to line, portion up well, and in my opinion are more portable especially once the slices have been cut.
I just love how eye catching upside-down cakes can be, the colourful layer of fruit set against the pale fluffy sponge gets me every time. The fruit really is the cake's crowning glory! And that's all before a slice is tasted!
Raspberry & White Chocolate Traybake Cake
- 18cm (7in) square cake tin
- 250 g (9oz) raspberries fresh or frozen - frozen often works out cheaper and is what I used here
- 50 g (2oz) white chocolate
- 125 g (4oz) butter softened
- 125 g (4oz) caster sugar
- ½ teaspoon vanilla extract
- 2 large eggs lightly beaten
- 125 g (4oz) self-raising flour
- 1 tablespoon milk
- 25-50 g (1-2oz) white chocolate
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line an 18cm (7in) square cake tin with greaseproof paper or parchment.
- Spread 250g (9oz) fresh or frozen raspberries )in an even layer in the bottom of the tin.
- Melt 50g (2oz)white chocolate in a bowl over a pan of hot water, ensuring the water doesn't touch the base of the bowl. Set aside allowing it to cool a little.
- Beat 125g (4oz) butter and 125g (4oz) sugar together until light and fluffy, then beat in ½teaspoon vanilla extract. Gradually add 2 beaten eggs a little at a time, beating well after each addition.
- Stir in 1 tablespoon milk, then sieve 125g (4oz)into the bowl and fold in with a spatula or large metal spoon. drizzle the melted white chcolate over the cake batter and mix together gently.
- Spoon the prepared cake batter over the layer of raspberries and spread out to level, taking care not to disturb the raspberries beneath. Use the back of a spoon to make a slight indentation to the centre of the batter. This will help it bake level.
- Bake in the centre of the oven and bake for about 45 - 50 minutes until golden brown, slightly pulling away from the sides and a cake skewer inserted in the centre comes out clean.
- Allow the cake to cool in the tin for about 5 minutes before carefully turn out onto a wire rack to cool completely. The raspberries will now be the top of the cake.
- To decorate melt a little more white chocolate as before, and drizzle the chocolate over the top of the raspberries.