Raspberry Chocolate Chip Upside-Down Cake Recipe!

https://www.triedandtruerecipe.com/raspberry-chocolate-chip-upside-down-cake/

Caramel:
4 tablespoons (57g) butter
½ cup (100g) light brown sugar
2 tablespoons (30g) heavy cream
1 teaspoon vanilla extract

Raspberries:
12 ounces (340g) raspberries, rinsed and patted dry
1 tablespoon (7g) cornstarch
1 tablespoon (12g) granulated sugar

Batter:
1 cup (120g) all-purpose flour
1 tablespoon (7g) powdered buttermilk
1 teaspoon baking powder
¼ teaspoon kosher salt
4 tablespoons (57g) butter, room temperature
½ cup (100g) granulated sugar
2 eggs
½ cup (120 ml) whole milk
1 teaspoon vanilla extract
½ cup (85g) semi-sweet chocolate chips

Raspberry whipped cream:
½ ounce (14g) freeze-dried raspberries
1 cup (240ml) heavy whipping cream
½ cup (60g) powdered sugar
1 teaspoon vanilla extract

Make the caramel:
Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.

Melt 4 tablespoons (57g) of butter in a small pot over medium heat. Once melted, add ½ cup (100g) of light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.

Turn the heat to low and add 2 tablespoons (30g) heavy cream and 1 teaspoon vanilla extract. Whisk until smooth and simmer for 1 minute. Turn off the heat.

Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.

Prepare the raspberries:
Transfer the raspberries to a bowl with 1 tablespoon (7g) cornstarch and 1 tablespoon (12g) granulated sugar. Gently toss until evenly coated.

Make the batter:
Sift 1 cup (120g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.

Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 2 eggs and beat until smooth.

Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon of vanilla extract. Beat until just combined. Don’t over-mix!

Fold in ½ cup (85g) semi-sweet chocolate chips.

Assemble the cake:
Remove the cake pan from the refrigerator. Arrange the raspberries in concentric circles. Pour the batter over the raspberries and smooth it out with the back of your spatula.

Bake the upside-down cake:
Transfer the cake to the oven and bake for 48 to 50 minutes until a toothpick inserted into the center of the cake comes out clean.

Let the cake stand at room temperature for 1 hour. The cake should still be warm to the touch.

Flip the cake:
Place a large plate over the cake pan and carefully invert the cake onto the plate. Let stand for 1 hour until completely cool.

Prepare the raspberry whipped cream:
Place the freeze-dried raspberries in a food processor and pulse until a powder forms. Pour into a bowl through a fine-mesh sieve and discard the seeds.

Combine 1 cup (240ml) heavy cream, 1 teaspoon vanilla extract, and the sifted raspberry powder in a mixing bowl. Sift ½ cup (60g) powdered sugar into the bowl. Beat with an electric mixer until stiff peaks form.

Cover and refrigerate the whipped cream until the cake cools completely.

To serve:
Slice the cake into pieces and spoon a dollop of raspberry whipped cream onto each piece. Enjoy!

The whole process!