Pressure Cooker Raspberry Upside Down Cake Recipes

Steps:

• Preheat oven to 350°F.
• In a bowl, mix flour, baking powder and salt. Set aside.
• In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
• Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
• Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
• Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.

Steps:

• Preheat oven to 375°F.
• Beat eggs, sugar, melted butter in a large bowl.
• Whisk together milk and lemon juice and add to bowl.
• Sift together flour and baking powder and add to wet ingredients.
• In a separate bowl place the berries and about 1-1 3/4 C sugar, mix then place in a well greased (buttered) 9x13-inch pan.
• Pour batter on top of berries.
• Bake for 40 min - 1 hours.
• Let stand until lukewarm, then invert into tray.
• As for the custard, I just buy the vanilla custard powder and once prepared I spoon it over the individual pieces.

Steps:

• Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
• In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.