Strawberry-Rhubarb Upside Down Cake
This upside down almond cake is crowned with the quintessential flavors of spring.
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
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
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
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.