Turn your cake upside-down!

August 16, 2018

Chris and I have been married for eleven years this August! Last year, for our tenth anniversary, Chris' parents gave us three blueberry bushes. All spring and summer, Chris has been nurturing them and his hard work has paid off: They are absolutely dripping with berries. I wanted to use them to celebrate our anniversary but I wanted to do something more creative than just dumping them into vanilla cake batter and making a blueberry vanilla cake. So, I dumped them into the bottom of the baking tin instead!

 

Upside down cakes make me think of canned pineapple (delicious!) and maraschino cherries (not so much). I've never tried to make one before and I was worried that the berries would give out too much moisture and the cake wouldn't bake on the bottom (or is it the top?) Most of the recipes I researched involved making a syrup to go on the bottom of the tin with the fruit layer but I didn't want to add more liquid so I opted for a scattering of dry demerara sugar instead. The result was a beautifully jammy-textured layer of rich blueberries on a soft, pillowy vanilla cake - perfectly baked. It took about 5-10 minutes longer than a normal vanilla cake takes in my oven. 

 

I have to try this cake again soon! I'm thinking blackberries next time but the options are endless! What fruit would you try?

GlutenFreegan Blueberry Upside-down Cake

Preparation time:  10 minutes

Baking time:  50 mins - 1 hour (baking times depend on your oven)

Ingredients:

1 pouch GlutenFreegan vanilla cake mix

150g dairy free spread (with a little extra for greasing)

200g caster sugar

140g apple sauce

30g (or two heaped tablespoons) demerara sugar

300g blueberries​

1) Grease the bottom and sides of your 23cm/9in cake tin.

2) Sprinkle the demerara sugar on the bottom of the pan in a thin and even layer.

3) Put a single layer of blueberries on top of the sugar.

4) Prepare the vanilla cake mix according to the instructions on the packet.

5) Dollop the mix on top of the blueberries and then smooth the top.  Bake for 50 mins - 1 hour or when a toothpick comes out clean.

6) When the cake is fresh out of the oven, run a knife around the edge of the tin and turn the cake out.  I do this by placing a dinner plate on top of the pan and wearing a pair of oven gloves, hold the pan with the plate on top, and in one smooth motion, flip it over so that the plate is on the bottom and the tin is on top. You should feel the cake fall onto the plate. Lift the tin up and see your beautiful upside-down cake!

 

 

 

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