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3) Single-Serve Raspberry Almond Upside-Down Cake

Pretty enough for a guest, easy enough for a solo Tuesday. When I have a handful of fresh raspberries and nothing planned for dessert, this comes together in about 20 minutes flat.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 1 tbsp butter
  • 1 tbsp brown sugar packed
  • 6 fresh raspberries
  • 3 tbsp all-purpose flour
  • 1 tbsp granulated sugar
  • 1/8 tsp baking powder
  • Pinch of salt
  • 1 tbsp milk
  • 1 tbsp vegetable oil
  • 1/4 tsp almond extract
  • 1 egg yolk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 4-inch ramekin with butter.
  2. Sprinkle brown sugar in ramekin and arrange raspberries on top.
  3. Whisk flour, granulated sugar, baking powder, and salt in a bowl.
  4. Mix milk, oil, almond extract, and egg yolk; pour into dry ingredients and stir to combine.
  5. Spoon batter over raspberries and smooth top.
  6. Bake 14–16 minutes until edges pull away and center springs back.
  7. Let cool 5 minutes, invert onto a plate, and serve warm.