Upside Down Cake

This is a great moist cake recipe, it can be adapted from pineapple to peach, cherry, apple or coffee cake. What is Alpha-gal?

Servings: 10 to 12     Prep time: 20 min     Cooking time: 45 min
    Ready to eat in: 1 hr 15 min
Utensils: mixer, mixing bowl, 9 x 13 baking pan

Upside Down Cake
Batter
2 sticks Earth Balance or butter - softened
2 cups sugar
4 lg eggs
1 tsp vanilla
2 tab dark rum
tsp sea salt
2 cups flour
cup water
cups chopped English walnuts or pecans
vanilla ice cream for serving
 
Filling
cup dark brown sugar
cup dark rum
cup Earth Balance or unsalted butter
1 cup fruit or enough to make a layer in the pan
cup fruit juice or water

Directions

Mix all batter ingredients except flour until smooth. Add flour a little at a time and beat with mixer for 1 min. Grease baking pan. Stir all the filling ingredients together, add fruit and fold to coat fruit. Spread enough batter in the bottom to cover the pan. Spread the fruit in the pan, reserve some of the juice for topping. Spread the remaining batter in the pan. Use a spoon to make two trenches in the batter the length of the pan and spoon the reserved juice into these trenches. Sprinkle the nuts evenly on top. Bake at 350 F for 45 min or until a tooth pick comes out clean.

This is an upside down cake recipe however, I do not flip it upside down. By putting a little batter in the bottom of the pan and some fruit juice on the top you get a really nice moist cake that looks good and is easy to cut and serve.

Alternative Recipe Ideas

  • Fruit Substitute - almost any fresh or canned fruit will taste good in this cake try: pineapple, peach, cherry, apple, raisins, blueberry, strawberries, raspberry, pear, canned poppy seed filling or a mixed fruit.
  • Coffee Cake style - use raisins, nuts, and brown sugar as the filling.
  • Cream Cheese filling - softened cream cheese, powdered sugar, vanilla, almond milk
  • Can be made into cupcakes.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com