Sunday, September 13, 2009

rhubarb upside down cake

my plan today was to clean out the garden.
i started out by cutting all the rhubarb that was left.
it was used in a delicious upside down cake.

i love this recipe as it is very simple and requires no 'odd' ingredients - i pretty much always have what i need to do it, and it bakes for just 30-35 minutes. i often do it before going to work. get up, mix, hop in the shower, make coffee and ta-da, cake is done.

you can do it with canned fruit (the original recipes calls for that), but i have done it with strawberries, apricots, fresh pineapple and it works fine too - less sweet, that's all.

upside down cake

about 1 1/2 cups of fruit
1/4 cup butter
1/2 cup packed brown sugar
1 cup cake flour (plain flour works fine too!)
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup butter, softened
1/2 cup milk
1 egg
1/2 tsp vanilla
2 Tbsp juice (use the juice from the can if any, i used oj)

Use an 8" square or round pan.

Place butter in 8" pan, melt in the oven while preheating to 375°F.

Sprinkle brown sugar over melted butter. Arrange fruit over the brown sugar in pan.

In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the juice of your choice.

Pour batter into the pan being careful not to disturb the fruit.

Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.

Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.

a trick not to splatter yourself with hot caramel... put the plate ON the mould/cake pan, put on mits and turn away from you as you inverse it.

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