Raspberry Lemon Upside-down Tea Cakes
Serves: Makes 9 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
  1. Preheat oven to 350 degrees. Grease 9 wells of a muffin tin.
  2. 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.
  3. In a small bowl, mix together the salt and flour. Set aside.
  4. In another mixing bowl, cream together the butter and ¾ C. sugar until light and fluffy.
  5. Add in the eggs, one at a time, beating well after each addition.
  6. Mix in the lemon juice.
  7. Mix in the flour/salt until just combined and smooth.
  8. Toss the raspberries with the ¼ C. flour until each berry is well coated.
  9. Fold the flour coated raspberries into the lemon batter.
  10. Divide the batter evenly between the prepared pans.
  11. Bake in the preheated oven for 15-18 minutes, or until just a little golden and set on top.
  12. Remove from the oven and let sit for 5 minutes.
  13. Run a knife along the edges of the cakes and press down on the tops and twist, to loosen.
  14. Invert the raspberry cakes.
  15. 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/