Upside-Down Raspberry with White Chocolate Sauce

Upside-Down Raspberry with White Chocolate Sauce

Prep Time: 20 mins
Total Time: 1 hrs 20 mins
Yield: 1 cake

Ingredients
For Cake

• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup unsalted butter
• 1 cup white sugar
• 2 eggs
• 2/3 cup milk
• 3 cups frozen raspberries
• white sugar, to taste (optional)

For White Chocolate Creme Sauce

• 3/4 Cup Heavy Cream
• 2 Teaspoons Vanilla (use really good vanilla in this)
• 1 Small Pinch of Kosher Salt
• 1 1/4 Cups White Chocolate (chopped to 1/4″ pieces)

Cake Directions

1. Preheat oven to 350°F.
2. In a bowl, mix flour, baking powder and salt. Set aside.
3. In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
4. Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
5. 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.
6. Let cool the cake in the pan. Serve room temperature with whipped cream, vanilla ice cream or White Chocolate Creme Sauce.

White Chocolate Creme Sauce Directions:

1. Add cream, vanilla to a medium size sauce pan.
2. Turn the heat to medium high and stir occasionally until you start to see tiny bubbles along the edge of the cream. (Do Not Boil)
3. Remove the pan from the heat and whisk in the white chocolate pieces.
4. Continue whisking until the white chocolate is completely melted.
5. Serve immediately or pour into a glass container. Let cool then cover and refrigerate.
6. Makes approximately 1 1/2 cups of sauce.