Raspberry Lemon Upside-down Tea Cakes
- 9 t. Sugar
- 9 Lemon Slices(sliced horizontally, ¼" thick)
- ¾ C. Flour
- ¼ t. Salt
- ¾ C. Sugar
- 1 stick butter, softened(4 oz.)
- 2 Eggs
- ½ Lemon, Juiced
- ¾ C. Fresh Raspberries
- ¼ C. Flour
- Preheat oven to 350 degrees. Grease 9 wells of a muffin tin.
- Sprinkle 1 t. of sugar in the bottom of each greased well. Place a slice of lemon on top of the sugar in each well.
- In a small bowl, mix together the salt and flour. Set aside.
- In another mixing bowl, cream together the butter and ¾ C. sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Mix in the lemon juice.
- Mix in the flour/salt until just combined and smooth.
- Toss the raspberries with the ¼ C. flour until each berry is well coated.
- Fold the flour coated raspberries into the lemon batter.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 15-18 minutes, or until just a little golden and set on top.
- Remove from the oven and let sit for 5 minutes.
- Run a knife along the edges of the cakes and press down on the tops and twist, to loosen.
- Invert the raspberry cakes.
- Serve with a garnish of mint or basil leaves.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/05/29/raspberry-lemon-upside-down-tea-cakes/
3.2.2925