Strawberry-rhubarb Upside Down Cake |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 1 |
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The addition of strawberry perserves help reduce the pucker in this cake. Ingredients:
3 tablespoons butter |
1/2 cup sugar |
2 cups rhubarb, chopped (1/2-inch pieces) |
1/2 cup strawberry preserves (not jelly or jam) |
7 ounces package almond paste |
1/2 cup sugar |
5 tablespoons unsalted butter, room temperature |
1 large egg, room temperature |
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/2 cup whole milk |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 9-inch spring-form pan.
3. To make the topping:.
4. In a saucepan, melt butter and add sugar. Stirring constantly, cook until sugar begins to melt and starts to turn a light caramel color.
5. Add rhubarb. Stirring, cook for 3 minutes or until syrup starts to thicken.
6. Pour rhubarb mixture into bottom of prepared springform pan. Drop rounded teaspoons of preserves evenly around top of rhubarb. Set aside.
7. To make the cake:.
8. In mixer, beat almond paste and sugar on low speed until the texture of small crumbs.
9. Add butter and mix until combined. Beat on high for 2 minutes.
10. Add egg and beat until very creamy, about 3 minutes.
11. Add flour, baking powder, salt, nutmeg and milk to almond paste mixture. Mix on low speed until just combined.
12. Drop spoonfuls of batter on top of fruit. Gently spread batter evenly across top.
13. 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.
14. 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.
15. Serve warm or at room temperature.
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