Right Side Up Cake sounds weird doesn’t it? We are all used to hearing the term, “Upside Down Cake” so I figured why not flip it all and make it “Right Side Up” so there is no flipping, no mess, just yummy goodness straight out of the pan.
UP TO YOUR IMAGINATION
This is such a fun recipe because you can literally substitute anything you like from fruit to even vegetables like zucchini or carrots. It has passed the taste test several times before anyone ever had any idea that they were eating a cake full of veggies! I even sent this cake to a Chile Fest recently all dolled up and presented as a Green Chile Apple Lime Cake so you can doctor this cake any way imaginable – who knew roasted chiles, lime and tart apples went so well together and could pass as an edible cake! It was so yummy that even taste testers said put more chiles in next time!
It’s also great because if you are gluten-free, you can use ground up/finely processed oats or almonds in lieu of regular flour and/or substitute with your own favorite gluten-free flour. You can tinker with the extracts you use as well as the spices depending on your taste preferences.
Hope you have as much fun with this recipe as I have. Give this version a try first so you get down the basics of the recipe and then go have fun experimenting!
Right Side Up Cake
No upside down cake here. This is a no flip cake that highlights just about any kind of fruit and takes just a few minutes to throw together. Sure to be a crowd pleaser!
1 stick Butter
¾ cup Sugar
2 Large Eggs
1 Tbsp. Vanilla Extract (use Almond Extract if using Peaches or Cherries)
1 cup Flour (may substitute any type of flour)
1 tsp. Baking Powder
1 tsp. Ceylon Cinnamon
½ tsp. Kosher Salt
4-6 Gala or Granny Smith Apples (Substitute with any type of fresh or frozen fruit: Peaches, Pears, Apricots or 3 cups of Whole Fruit such as Cherries, Blackberries or Raspberries. Even sliced carrots and zucchini work! Cut apples, peaches, pears or apricots into fourths (approx. 24 slices).
1 Tbsp. Raw Sugar
Freshly Squeezed Juice from ½ of a Lemon
Preheat oven to 350 degrees. In the bowl of a standard electric mixer, cream the sugar and butter until smooth.
Add eggs and vanilla and beat well. Add the flour, baking powder, cinnamon and salt. Mix until just combined.
Line a 8” – 10” pan with parchment paper and then grease with nonstick spray. I personally love using colorful pie plates to complement the color of fruit being used – makes for a pretty presentation. Feel free though to use any type of pan such as a 8-10″ loaf pan or cake pan.
Using spatula, spread the batter evenly into the prepared dish and then place the fruit skin side up in a fan pattern on top of the batter and sprinkle with sugar and then squeeze half of a lemon over everything.
Bake 55-60 minutes or until top of cake springs back to the touch. Remove from oven and let cool. Serve with Freshly Whipped Cinnamon Cream (Whip 1/2 cup of Heavy Cream until thick and then add in 2-4 Tbsp. of powdered sugar to taste along with 1/4 tsp. of Cinnamon and 1/2 tsp. of Vanilla)
As always, let me know how you like it and hope this makes it into your permanent repertoire of easy cakes! You can always find more at http://www.sharingourlifeloveandfood.com/.