It was supposed to be a good day today. April is looking to be jam packed, but here at the edge of winter, today was supposed to be a quiet one. I had nothing to do but whatever I wanted. How often does that happen?
Then, I got some really crap news and everything went all topsy turvy. Stuff that I’m hoping, like the weather that has just rolled in after a lovely blue sky morning, will simply blow over after a good night sleep. Stuff I’m hoping that I’ll never really be at a point that I’ll have to tell you about it. Stuff that I’ve at least for a little while pushed aside and to bake these lovely little raspberry upside down tea-cakes that I saw in my latest Donna Hay acquisition, Off The Shelf: Cooking From the Pantry. I really kind of bought the book for this recipe. It’s one of those things you look at and say, now, why didn’t I think of that?!? This book is simply full of recipes like that… quick, delicious things you can make from stuff you probably have on hand in the pantry or in the freezer.
Anyway, so I made these cakes to take my mind off the crap news. And, then, I got to eat the yummy tea cakes to take my mind off the crap news. And then, I had to go and spin for 2 hours to work off the crazy crap news cakes. So, here I am. Still pretty topsy turvy. But, at least I still have some upside down cakes to keep me company.
Makes about 20 small cakes
8oz unsalted butter
1 c caster sugar
1 t vanilla extract
2 c flour
2 1/2 t baking powder
about 10oz frozen or fresh raspberries
Preheat the oven to 325F.
I used silicone cupcakes cups for this so I didn’t need to grease the cups, but if you are using a metal pan, you should. Or, you could line them each with parchment.
Cream the butter and sugar until smooth and pale yellow. Then, beat in the eggs and vanilla until smooth. Sift the flour and baking soda together and then fold into the batter. The batter will get fairly thick.
Line the bottom of each cup with a layer of whole raspberries (don’t defrost the frozen ones… just put them in the cups frozen). Then, top with batter, filling to the top of the cups.
Bake for 20-25 minutes or until the cakes puff up and turn a light golden brown. Cool them on a rack in the cups for about 5 minutes, then remove from the cups and invert to serve.
0 thoughts on “Upside Down and Topsy Turvy”
I hope that whatever is making you feel that way goes away. Thank you for the nice post on these. Stunning as usual.
Great photos as usual, and awesome looking teacakes. Where is the cuppa though, I ask !!
I have to say, I have never seen an upside down teacake. I like it.
Sorry about the bad news, I really hope it does indeed work itself out with a good nights sleep.
Fantastic photos, like always. A cup of tea and a little something always makes me feel better. Whatever it is that is bothering you, know that you do good work and that is a huge reward in itself. I don’t know you, I live on another continent. But I see your work, I subscribe to your site, you are very good. When I feel down, I take think, I’m going to rustle through cook and eat and get some inspiration and feel better.
Thanks for the link to the book. I might just have to go out and buy that one.
I’m sorry you feel so bad you had to spin for two hours! I tried spinning for the first time a few weeks ago and don’t think I’ll ever try it again. I’m sticking to running 🙂 Beautiful pictures as always.
This sounds so delicious! I think there are a few BH&G books with the same title, so I was confused at first…different authors. But I’m pretty certain now that this is something completely different.
Those look wonderful! Hope they were able to make your day a bit better.
Sorry you had crap news but thank you for sharing this post with us. It brightened my day.
The way you dealt with the crap is inspiring!
Baking is a great way to deal with crap news. Your teacakes look beautiful and springy. Hope everything turns out well for you.
Oh, they’re gorgeous. It looks like you’ve had better luck with your silicone muffin cups than I have. I finally gave up and threw mine out!
I’m sorry about the crap news — I hope it’s either blown over by now, or is working its way out.
These are so beautiful. I too think baking is the best way to avoid the stress and sadness of bad news.
These look delicious! Thanks for sharing the recipe.
These look CUTE! Hope their cuteness made the crap news effect go away.
So sorry to hear about your bad news…on the bright side, these little cake look absolutely delicious!
This is such a cute idea :)…I’ve always found that baking and cooking are the best forms of therapy for a bad day; I especially love baking cookies, so that I can release the tension via my hands with the dough! It’s so fun :). Lovely blog, btw.
I was browsing and I landed on ur beautiful blog, lovely picture.This recipe stumbled me !!!. Raspberry cup cakes looks so deli sh.