Strawberry-Rhubarb Upside Down Cake
Ingredients
- Topping:
- 3 tablespoons butter
- 1/2 cup sugar
- 2 cups (10 oz peeled and trimmed) 1/2" chopped rhubarb
- 1/2 cup strawberry preserves, not jelly or jam
- Cake:
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 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
This upside down almond cake is crowned with the quintessential flavors of spring.
Time
25 minutes to assemble
50-55 minutes to bake
Total time: 75-80 minutes
50-55 minutes to bake
Total time: 75-80 minutes
Yield
Serves 12
Directions
- Preheat oven to 350°F Grease and flour a 9" springform pan. Wrap outside of pan with aluminum foil in case of leakage.
- For Topping: In a heavy bottomed sauce pan, 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 pan. Drop rounded teaspoons of preserve evenly around top of rhubarb. Set aside.
- For Cake: With a mixer, beat Almond Paste (grated using large hole side of a box grater) and sugar on a 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. Sift the flour with the baking powder, salt and nutmeg. Add flour mixture 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 50-55 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. This is a wonderful cake served warm or at room temperature.