Cook it :: Raspberry Upside-down Cake

After picking barrels and barrels of raspberries and blueberries last week I thought that an upside down cake featuring raspberries would be awesome.  Something like the skillet cake I made with loganberries, but fresher and lighter.  

It took a lot of rounds before we got there.  

{round 2 :: too cake-y + too many berries}
{round 3 :: way too gooey}

And finally, round 4 :: lovely

Raspberry Upside-down Cake
8 ounces raspberries
1 1/2 cups sugar
1/2 cup butter + additional for greasing the pan
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk

Preheat oven to 350 degrees.

Generously grease the bottom of a nine inch round pan. Measure out raspberries in the pan and set aside.

In the bowl of a stand mixer, cream together 1/2 cup butter, sugar and vanilla until smooth.  In a small bowl combine flour, baking powder, and salt.  Add flour mixture 1/2 cup at a time alternating with milk, beginning and ending with flour.  

Pour batter over berries and bake 50-60 minutes until a toothpick comes out clean.  Let cool then invert pan on a serving plate.  Slice and serve warm with vanilla ice cream or whipped cream.