Berry Almond Upside Down Cake

Upside Down

Chef: Dr. Marla Shapiro

Serves: 8 to 10

Prep time: 20 min Cook time: 50 min

Ingredients:

2 cups raspberries

1/3 cup brown sugar

1 1/2 cups all-purpose flour

1/2 cup almond flour

2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

3 eggs

1/3 cup olive oil

1 tbsp lemon zest

2 tsp vanilla extract

1 tsp almond extract

Directions:

1. Preheat oven to 350°F. Layer the raspberries over the base of a lightly greased 9-inch round cake pan lined with non-stick baking paper. Form two layers of berries. Sprinkle with brown sugar and set aside.

2.In a bowl, stir together the flour, almond flour baking powder and salt.

3. In a bowl, using an electric mixer, beat the eggs on medium-high speed until frothy. Increase the speed to high, add the granulated sugar and beat until thick and pale yellow, 6 to 8 minutes. Reduce the speed to low and beat in the olive oil, lemon zest, vanilla and almond extract.

4. Remove the bowl from the mixer. Using a rubber spatula, gently fold in the flour-almond mixture until well blended. Scrape the batter into the prepared pan.

5. Bake the cake until the top is golden brown and a skewer inserted into the center comes out clean, approximately 50 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Run a thin-bladed knife around the edge of the pan to loosen the sides of the cake, then remove the pan sides. Let the cake cool completely before serving.