Citrus and raspberry are a perfect pairing — they work marvelously well together in this dessert from Chef Cat Cora.

Raspberry-Lemon Poppyseed Upside-Down Cake

Serves 6-8

Raspberry-lemon topping:

4 tablespoons (1/2 stick) unsalted butter

3/4 cup packed light brown sugar

1 larger lemon, preferably Meyer

2 cups frozen raspberries, fresh or frozen (do not thaw)

Butter cake:

8 tablespoons (1 stick) unsalted butter, softened

3/4 cup sugar

1 1/2 teaspoons finely grated lemon zest (from lemon used for topping)

3 large eggs

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup buttermilk (shake before measuring)

1 tablespoon poppyseeds

Whipped cream (optional)

Preheat the oven to 350°F and position a rack in the middle.

For the topping: Melt the butter and the brown sugar together over medium-high heat in a 1-inch skillet with an ovenproof handle. Boil for 1 minute, then remove the pan from the heat. Let cool for 2 minutes. Grate 1 ½ teaspoons lemon zest and set aside for the cake, then use a paring knife to off all the peel and white pith. Cut the lemon into ¼-inch-thick slices. Arrange the slices decoratively on the brown-sugar topping in the skillet. Fill in all the spaces with the raspberries, pressing on them gently so they sink into the topping. Set aside while you make the cake batter.

For the cake: In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer on medium speed until light and fluffy, about 1 minute. Add the eggs, one at a time, beating well after each addition. Sift the dry ingredients together onto a sheet of waxed paper, turn the mixer speed to low, and add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients, scraping down the sides of the bowl and mixing just until the batter is smooth.

Pour the batter over the raspberry-lemon topping in the skillet and gently spread it to the edges.

Bake the cake until the center feel springy to the touch and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Run a knife of small spatula around the edge of the skillet, loosening the cake. Invert a serving plate over the skillet and turn the cake out onto the plate. If any of the topping sticks to the skillet, carefully lift it off with the spatula and serve warm with a dollop of whipped cream, if you like.

Courtesy Cat Cora

http://www.catcora.com/