Upside Down Cake for Beginners

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I know that some of my recipes can be complicated: a lot of steps, exotic ingredients, or both. However, you don’t always need something to be complex in order to be delicious. More importantly, making something vegan, or even just egg-free, doesn’t always require any extra thought. I’m sharing a recipe that’s easy and even a bit fun to make, and will be received with excitement. I created the cake recipe so than you can make it with basic grocery-store ingredients, but nobody will know how basic it is!

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Pineapple upside-down cake is a retro staple, moist and tasty, not needing a layer of icing. If you’re allergic to pineapple or cherries, sub out for another canned or candied fruit. I’m allergic to pineapple, so I made a small cake with canned mandarin orange segments.

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The recipe makes a lot of cake: one large 9×13-inch (lasagna sized) pan, two square 8×8-inch pans, or three (slightly thin) round 8-inch pans. This is a perfect big cake to bring to a potluck, and is equally good eaten right away or after sitting on the counter overnight.

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Once the cake comes out of the oven, you’ll need to let it set a few minutes before you flip it, and may still have some fruit and sugar stick to the pan. This is no big deal! Just use a fork to pick up the stuck fruit, arrange it back on the cake. Scrape up the remaining sugar-goo and use it to fill in any cracks in the surface. After it cools down, no one will be the wiser!

Upside-Down Cake

An Agent Minty original recipe

Ingredients:

  • 1 can of pineapple rings
  • 1/2 cup glace or maraschino cherries
  • 1/4 cup margarine + 1/4 cup + tsp table margarine (becel vegan or similar) divided
  • 1 1/2 cups, packed, brown sugar
  • 1/2 cup + 1 Tbsp vegetable shortening
  • 2 cups superfine sugar (buy “berry sugar” or “instant dissolving sugar” but not “icing sugar” or “powdered sugar”. Alternatively, take regular white sugar and pulse in a blender for 20 seconds)
  • 2 Tbsp corn starch
  • 1/3 cup water
  • 2 Tbsp lemon juice
  • 2 tsp vanilla extract
  • 3 cups flour
  • 1 tsp + 4 tsp baking powder, divided
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 cups almond or other milk

Instructions:

  1. Preheat oven to 350F.
  2. Drain fruit and place on paper towels to further dry during the next step.
  3. Spread 1/4 cup of margarine on sides and bottom of large 9×13 pan or two smaller pans.
  4. Sprinkle brown sugar over bottom of pan over margarine.
  5. Arrange drained fruit in an attractive pattern, leaving a few spaces for the cake batter to peek through.
  6. Cream remaining margarine with shortening and white sugar.
  7. In a small cup, combine corn starch, water, lemon juice, vanilla extract, and 1 tsp baking powder.
  8. Pour into margarine mixture and beat until white and opaque.
  9. In a bowl, combine flour, remaining baking powder, baking soda, and salt.
  10. Add 1/3 of dry mix to bowl, beat until mostly mixed.
  11. Add half of the milk and mix, then repeat steps 10 and 11 until everything has been incorporated. The finished batter will be a little stiff – not runny like from a cake mix.
  12. Scoop into pan(s) and smooth the surface of the batter evenly.
  13. Bake in the centre of the oven until a toothpick inserted in comes out clean. Small pans: ~26 minutes, large pans, ~35 minutes.
  14. Let pan sit for 3 or 4 minutes on a cooling rack. Place a cooling rack or platoon top of cake, and flip together to unfold cake.
  15. Pick out and arrange any fruit or caramel that stuck to the pan.
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2 thoughts on “Upside Down Cake for Beginners

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