Strawberry-rhubarb Upside Down Cake

"The addition of strawberry perserves help reduce the pucker in this cake."
 
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Ready In:
1hr 20mins
Ingredients:
13
Yields:
1 9-inch cake
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Grease and flour a 9-inch spring-form pan.
  • To make the topping:

  • In a saucepan, melt butter and add sugar. Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel color.
  • Add rhubarb. Stirring, cook for 3 minutes or until syrup starts to thicken.
  • Pour rhubarb mixture into bottom of prepared springform pan. Drop rounded teaspoons of preserves evenly around top of rhubarb. Set aside.
  • To make the cake:

  • In mixer, beat almond paste and sugar on low speed until the texture of small crumbs.
  • Add butter and mix until combined. Beat on high for 2 minutes.
  • Add egg and beat until very creamy, about 3 minutes.
  • Add flour, baking powder, salt, nutmeg and milk to almond paste mixture. Mix on low speed until just combined.
  • Drop spoonfuls of batter on top of fruit. Gently spread batter evenly across top.
  • Bake for 50 to 55 minutes or until cake is done and toothpick inserted in middle comes out clean. Make sure center of cake springs back when pressed with a finger.
  • Cool cake in pan on wire rack for 15 minutes. Run a knife around edge of cake and unmold springform. Tip cake upside-down onto serving plate and carefully lift off bottom of pan.
  • Serve warm or at room temperature.

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