Fruit topped gluten-free UPSIDE DOWN CAKE – a delicious casual dessert
Fruit topped Upside Down cake – a delicious casual gluten-free dessert or tea time snack!
If you grew up with with the classic pineapple ring and marachino cherry topping on this cake and liked it, you will be happy to find out that this style of casual homey cake works well with many kinds of fruit. I have created a gluten-free version that has an airy, light vanilla cakey base and your choice of fruit toppings. I have also found that it doesn’t need as much butter or sugar as the original version our Mom’s and Grandma’s used to make for us. A healthy snack!
The reason this is called an “Upside Down” cake is that you layer the fruit at the bottom of your round cake pan and the pour the batter on top. As it bakes the fruit cooks, releases its juices and once cooled and turned over on to a plate, the fruit is on top and makes a delious, gooey and flavorful mixture that sinks a bit into the cakey layer. The best fruits to use: sliced plums, sliced apples, sliced peaches cranberries, raspberries,sliced peaches, sliced apricots, halved cherries , halved strawberries, rhubarb, blueberries, blackberries,currants, ripe mango.
Make sure the fruit you choose is ripe and feel free to do combinations, like apple-cranberry or raspberry- peach or anything that appeals to you.
I tried mixing a few tablespoons of coconut flakes in with some mango slices and a squirt of lime juice for a tropical flavor.
Here is an Apple Spice Upside Down cake:
Try different cake forms for a fancier presentation. This one is an apple cinnamon upside down cake.
Berry Upside Down Cake
RECIPE for FRUIT UPSIDE DOWN CAKE
6 tablespoons unsalted butter, melted ( 3 Tablesoons for topping and 3 Tablespoons for batter)
1 1/2 cups sliced fruit ( see above for suggestions)
1/2 cup sugar plus 3 tablespoons
spices to taste: if using apples try 1/2 teaspoon ground cinnamon and or a pinch of ginger, for plums use 1/2 teaspoon cinnamon and a pinch of ground nutmeg, for blueberries 1/4 teaspoon cinnamon, for halved cherries a dash of almond extract, etc. Use your favorite combinations!
In a round cake pan, pour 3 Tablespoons of the melted butter and swirl around to cover the bottom and coat the sides halfway up.
In a small bowl, mix the sliced fruit with 3 tablespoons of sugar and spices, if using. Arrange sliced fruit in a decorative pattern on the bottom of the pan on top of the butter layer. Set aside while making the batter.
In a small bowl, mix egg yolks with vanilla extract and remaining 3 tablespoons melted, cooled butter.
In another bowl, mix flour blend and baking powder well.
In a clean mixer bowl, beat egg whites until soft peaks form, add remaining 1/2 cup sugar one tablespoon at a time. Beat until stiff peaks form.
Gently fold egg yolk mixture into beaten egg whites just until blended. Sprinkle flour mixture over top and fold in gently until no flour clumps are visible. Try to keep mixture fluffy. Pour over fruit in baking pan and bake in oven 22-28 minutes-see below:
Pour batter over fruit:
Bake at 350 degrees until it is nicely browned and bounces back to the touch. If using very juicy fruit, bake a few more minutes.
Let cool and then arrange on a platter for serving.
Serve plain or dusted with powdered sugar and topped with vanilla ice cream or whipped cream.
Doesn’t that make a beautiful cake! Love all your variations.