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| Fruit Upside-Down Cake |
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| 6 eggs 1 C white sugar 1 C flour 1 t vanilla 2 t baking powder 1 chicken baking bag Base; 1/2 C brown sugar fruit of choice 5 T butter |
| Separate eggs putting whites into mixing bowl and yolks into a smaller one. On high speed with an electric mixer, beat egg whites until stiff but not dry. Slowly add white sugar when whites start to peak. Sift in flour and baking powder blending in carefully with a whisk. Beat egg yolks with vanilla and add to batter. Continue to fold in until all is blended well and there is no sign of egg yolks on bottom or lumps. Cut open chicken baking bag. wet cake pan and line with bag so there are as few creases as possible. Spread brown sugar in bottom evenly. Dab with 5 teaspoons of butter. Line with favorite fruit, pour batter onto fruit and smooth out. Bake at 160 C until the cake springs back and is golen brown. Lower heat to 150 C for another 10 minutes until top is wrinkled. Cool slightly. Turn upside-down onto a plate that covers the entire cake well. Pull lining lose so cake drops to the plate carefully. Slowly peel off lining from the cake without disrrupting fruit. Serve warm or cold. This is a very easy cake to make!! Little mess and fuss! Wonderful made with pineapple, peaches, apples or cherries!! I use white sugar ( 1/4 C and only 3 t butter ) with the cherries, and add a little cinnamon to the apple upside-down mixture when I prepare that one :) Canned pineapple or peaches are great for this! |