Wait! I know what you’re thinking: marshmallows in a cake with raspberries?! No, thanks. But hear me out: this is an old-fashioned dessert that I stumbled upon years ago (a version of it even made its way into my most recent cookbook, The Vintage Baker) and I, too, paused at the idea of combining marshmallows with fruit. But what actually happens here, is that the marshmallows melt and caramelize around the raspberries – you should not picture something ooey-gooey, as it were, but something deeply fruity with a caramelized sugar vibe all blanketed in the most tender and moist yellow cake. And besides being delicious and a crowd pleaser, it is a one-bowl cake of sorts, and takes no time to throw together. Dribbled with a little heavy cream before serving, and I swear you’ll wonder why you haven’t been throwing handfuls of mini marshmallows in all of your baked goods…
To take a peek at the original blog post for raspberry marshmallow upside down cake, and to peruse my collection of original recipes, click here.
- 3/4 cup cake flour
- 1/2 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup, 2 Tbsp, oil (I use a mild olive oil)
- 1 tsp pure vanilla extract
- 1 large egg
- 1 yolk
- 1/2 cup sour cream
- 2 cups fresh raspberries, and a few more for scattering on the cake before baking, (optional)
- a generous 1 1/2 cups of mini marshmallows
- 1/4 cup light brown sugar
- Powdered sugar for dusting
- Heavy cream for dribbling
Preheat the oven to 350 degrees. Generously spray an 8-by-8-inch pan with cooking spray and set aside.
In a medium bowl, sift the flours, baking powder, and salt together, whisk briefly to insure the leavener is well incorporated. Set aside.
In a large bowl, whisk the sugar, oil, and vanilla, vigorously, until well combined. Add the egg and yolk, and whisk again. Add the sour cream and whisk again.
Using a rubber spatula, add the dry ingredients and gently fold the dry into the wet, until no streaks of flour remain.
Combine the raspberries, marshmallows, and brown sugar in a small bowl, stir together, and place in the bottom of the prepared pan. Pour/scrape the cake batter over the berries and marshies, spreading it with a small offset spatula if necessary. Sprinkle the top with a few extra raspberries, if using, and place the pan in the oven.
Bake for about 40 minutes or so, rotating the pan after 25 minutes. begin to check on the cake with a wooden cake tester after about 35 minutes. The cake is done when the tester comes out clean or with a moist crumb or two.
Let the cake cool briefly on a wire rack, and then use a serving spoon to scoop out pieces, flipping the pieces over on the serving plates, so that the fruit is facing up. Dust with powdered sugar and dribble with heavy cream.
The cake will keep covered in plastic wrap for a few days on the counter, but is best served the day it is made.