Upside Down Cake
One 6-inch cake, 3-6 servings
You have some latitude with the fruits that you use. Just make sure that whatever you use covers the bottom in a substantial layer, around double-thickness, since the fruit will cook down while baking and settle nicely into place. Berries and such as good nestled in the gaps between the slices of fruits.
For the fruit layer:
1-2 tablespoons butter
1/4 cup brown sugar
2 tablespoon rum
2 thickly-sliced white nectarines, 2 mirabelle plums, 1/2 cup blueberries, 1/2 cup raspberries or another bushberry
For the cake layer:
1 cup coconut flour
1/2 teaspoon sea salt
1/2 cup grapeseed oil
1/2 cup light agave nectar
1/2 teaspoon vanilla extract
- Melt butter in a cast iron skillet. Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble. Then add the rum. Remove from heat and let cool.
- Once cool, arrange the fruit in a pinwheel design, added berries if desired. Set aside.
- To make the cake, preheat the oven to 350F.
- In a large bowl, combine flour, salt & baking soda
- Mix egg whites until they foam, then add the yolks, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- be sure to place a piece of parchment paper on the tray beneath the skillet (the fruit tends to bubble over the skillet while cooking)
- Spread the batter over the fruit, then bake for 30-45 minutes. The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.
- Remove from oven, let cool about 10 minutes, then place a cake plate on top, and wearing oven mitts, flip the cake out on to the plate, taking care, as there may be some hot caramel that might escape.
Serving: Upside Down Cake is best served warm, perhaps with whipped cream or vanilla ice cream. It can be made in advance, left in the pan, and rewarmed in the cake pan or skillet right before serving. It’s also very good rewarmed in a microwave, and served immediately.
recipe adapted from : David Lebovitz