:max_bytes(150000):strip_icc()/fruit-cocktail-upside-down-cake-3052358-final-c5dc095cc9954ed0ad846108bec9fb4e.jpg)
Nutritional Guidelines (per serving) | |
---|---|
234 | Calories |
8g | Fat |
37g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings: 9 | |
Amount per serving | |
Calories | 234 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 4g | 18% |
Cholesterol 111mg | 37% |
Sodium 273mg | 12% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 1g | 3% |
Protein 5g | |
Calcium 76mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This upside-down fruit cocktail cake is a spongy, relatively light cake with a fabulous fruity topping. The cake can be made with canned fruit cocktail or about 1 cup of a combination of canned fruits. A combination of peaches, pineapple, and canned sweet dark cherries make a delicious cake. Place some drained stemmed maraschino cherries evenly among the other fruit pieces for an attractive pop of color.
See the variations for a pineapple or peach upside-down cake.
Ingredients
- 3 tablespoons butter
- 1/4 cup brown sugar (packed, light or dark)
- 1 1/2 cups fruit cocktail or assorted chopped canned fruit (well-drained)
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (separated)
- 1 cup granulated sugar
- 1/4 cup cold water
- 1 teaspoon vanilla extract
Steps to Make It
-
Heat the oven to 325 F / 160 C / Gas 3.
-
Put the butter in a 9-inch square baking pan and place it in the oven until the butter has melted. Sprinkle the brown sugar over the butter. Spoon the fruit mixture over the brown sugar; set the pan aside.
-
In a bowl combine the cake flour, baking powder, and salt. Whisk or stir the dry mixture until thoroughly blended; set aside.
-
In a large mixing bowl with an electric mixer, beat the egg whites until stiff peaks form. Add the egg yolks to the beaten whites and continue to beat until well blended.
-
Gradually beat the granulated sugar into the egg mixture.
-
Fold the dry ingredients into the egg and sugar mixture and then stir in the cold water and vanilla until the batter is well blended.
-
Pour the batter over the fruit.
-
Bake the cake in the preheated oven for 45 to 55 minutes, or until there is no jiggle in the center.
-
Cool in pan for 10 minutes.
-
Run a sharp knife around the edge of the cake. Make sure the cake sides are completely loosened from the pan. Invert the cake onto a large serving plate.
-
Store leftovers covered, in the refrigerator.
Tip
- To flip the cake, place the large serving plate over the cake and then turn it upside-down, cake and all. Carefully lift the pan off of the cake. If any fruit remains in the pan, scrape it out onto the top of the cake.
Recipe Variations
- Pineapple Upside-Down Cake: Instead of fruit cocktail, arrange 9 pineapple slices on the butter and brown sugar mixture in the pan. Place a stemmed maraschino cherry in each pineapple ring. Proceed with the batter preparation and bake as directed.
- Peach Upside-Down Cake: Arrange peach slices over the butter and brown sugar mixture in the pan. Proceed with the batter preparation and bake as directed.
Recipe Tags: