Upside Down Cake

The upside of rhubarb

To cook the rhubarb or not to cook the rhubarb: That was the question I had when contemplating an upside-down cake.

Whether it's better to take the time to simmer the stalks and reduce their juices, and avoid a sodden cake; or to chop them, and leave them raw and a bit chewy?

Recipes go either way. I thought about the pineapple upside-down cakes I've made, always with cooked, canned fruit. Then there was the plum polenta upside-down cake I baked with a simmered compote that worked out well, too.

So I quickly sauteed rhubarb in butterscotch before spooning it into the pan, but when it emerged from the oven, the fruit had disintegrated, cleaving to the pan like a mushy, mealy glaze. With soft cake and soft topping, there was nothing for my teeth to do but bear witness to a failed experiment.

Next, I went raw, tossing diced rhubarb with a little cornstarch to bind and thicken any excess juices. I left on the red peels to give the cake a pretty sunset glow and a nicer texture.

Baked and unmolded, it resembled a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb was tangy and tender, firm enough to give me something to chew over.

Rhubarb Upside-Down Cake

21/2 sticks unsalted butter, at room temperature, more to grease pans
11/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)
2 teaspoons cornstarch
11/2 cups granulated sugar
1/2 cup light brown sugar
2 cups cake flour
11/4 teaspoons baking powder
1/2 teaspoon fine sea salt
Zest of 1 lemon, grated
1 teaspoon vanilla extract
4 large eggs
1/3 cup sour cream
2 teaspoons lemon juice
Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.
In medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color.

Strawberry Upside-down Cake with Cardamom — Joy the Baker

Late.

My point is that this cake is super easy to throw together on a Sunday morning.

And!  It’s best eaten warm (when you’re in a hurry).

The cake batter is a simple brown sugar and sour cream cake.   It’s sweet and moist, with a delicate but sturdy crumb.  How’s that for food words?

Easy, uncomplicated, summer weekend dessert.

If you wanted to experiment with other berries for this recipe, I’d totally support you!

Strawberry Upside-down Cake with Cardamom

makes: one 8-inch cake

Print this Recipe!

For the Topping:

2 tablespoons unsalted butter

1/4 cup brown sugar

1 cup sliced strawberries

For the Cake:

1/2 cup unsalted butter, softened

2/3 cup brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cardamom

2/3 cup sour cream

Preheat oven to 350 degrees F.

I used an 8-inch round with 3-inch tall sides.  You can also use a 9-inch round with 2-inch sides.

Place butter in the cake pan and place in the oven.  When butter is melted, remove pan from the oven.  Using two pot holders, tilt the pan around and around, coating the sides of the pan with butter.  Once sides are coated, set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, cream butter and brown sugar on medium speed.  Cream until slightly pale and fluffy, about 3 minutes.  Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract.  Beat for 1 minute.

Turn the mixer off, scrape the bowl, and add the dry ingredients.  Beat on low speed while adding the sour cream.  Beat until the batter just comes together.  Batter will be pretty thick.  Remove the bowl from the mixer and finish incorporating ingredients with a spatula.

Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan.  Sprinkle strawberry slices over the butter and sugar in a single layer.  Spoon batter over the strawberries and spread evenly with a spatula.  Bake for about 35 minutes, or until a skewer inserted in the center comes out clean.

Upside-down cake

Upside-down cake

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