Strawberry Rhubarb Upside Down Cake

Since it's late spring, you can count on posts about the nascent garden and others about using the berries and other fruits of the season. I feel so fortunate to live where we can get locally grown, amazing, juicy, ripe, fresh strawberries, lovely, sweet dark cherries from California, and other spring fruits.

 

Today's post is about a simple but delicious upside down cake made with fresh strawberries and rhubarb. I just love that combination of fruits! The fruit pieces are topped for baking with a tender sponge cake which soaks up the juices that the fruits release as they bake. I made mine in a 10-inch cast iron skillet, so the cake was fairly thin, but if you make it in a cake pan (especially an 8-inch pan, the cake will be thicker, but there will be a bit less fruit. The baking time is fairly short (20-25 minutes), too, so you can put it together and bake it in about an hour or a little less.

Before I baked this treat, I looked at a lot of upside down cake recipes and didn't really see one that looked like what I wanted, so I then looked at recipes for Victoria Sponge, a British favorite. I was interested to see that many of them used self-rising flour. If you do that, you can make a very straight forward cake using equal weights of soft butter (or margarine), granulated sugar, and self-rising flour, plus eggs. Vanilla can be added, too, or citrus peel if you like, but this time I went with just those four ingredients for the sponge part. I ended up using half of the recipe for Victoria Sponge Cake in a wonderful blog, The Baking Explorer. It really gives the history of the classic Victoria Sponge Cake with jam and cream, topped with a sprinkle of icing sugar (confectioners sugar), plus answers lots of questions you may have and gives variations. Do check it out! HERE Kat writes a really good baking blog.

For the fruit part I used one long stalk of rhubarb plus about a half-pint of strawberries. For the topping (which goes into the pan first), I decided on 4 oz. of margarine, (but use butter if you can), 1/4 cup granulated sugar, plus 1 tablespoon light corn syrup, plus the fresh fruit.

This made a wonderful cake! The cake had a nice crumb and was tender and moist. The fruit juices soaked into the cake along with the butter/sugar topping and it looked pretty since I arranged the fruit pieces in a pattern. With a small scoop of vanilla soy 'ice cream' it made the perfect finish to a lovely lunch with friends. 

Strawberry Rhubarb Upside Down Cake

recipe by Elle - sponge recipe from The Baking Explorer

Serves 8

Topping:

4 oz. butter or margarine, melted 
1/4 cup granulated sugar
1 tablespoon light corn syrup
1 long stalk fresh rhubarb, ends trimmed, cut into 1-2-inch pieces
1/2 pint fresh strawberries, hulled and cut in half (or sliced if very large)

Cake:

8 tablespoons or 107 oz. butter or margarine, soft 
107 oz. (about 3/4 cup) granulated sugar
2 large eggs, at room temperature
107 oz. (about 1 cup) self-rising flour
1/2 teaspoon vanilla (optional)

Instructions:

Preheat the oven to 350 degrees F. Butter or grease a 8 or 9-inch cake pan, line the bottom with parchment and butter it lightly OR use a seasoned cast iron skillet as is.

Place the melted butter, 1/4 cup sugar and 1 tablespoon corn syrup in the bottom of the pan and stir gently to combine. Place the cut fruit pieces in a nice arrangement on top of the butter mixture. Set aside.

In a large bowl combine the butter and sugar and beat until light in color and fluffy, 3-5 minutes. This can be done by hand, with a hand held or stand electric mixer or in a food processor. Add the eggs, one at a time, and beat until fully incorporated. Scrape beaters (or spoon) and bowl often. Add the flour (and vanilla if using) and beat gently/on low, just until incorporated. If you beat too much you might make the cake tough.

Dollop the batter over the arranged fruit in the pan and use a small offset spatula or the back of a large spoon to smooth the batter into an even layer.

Bake in the preheated oven for 20-25 minutes, turning 1/4 turn about half way through the baking time, until golden brown. Center will spring back if lightly depressed with a finger. Sides of cake may be starting to pull away from the pan. As you can see in the photo below, because I used a wide skillet, the batter barely covered the fruit in some places.

Let sit about 2-3 minutes on a wire rack, then cover pan with serving plate and, carefully, turn plate side down. Let the pan sit over the plate a minute, then remove the pan. If any of the fruit stuck to the pan, use a small spatula to scrape it off the pan and return it to the fruit pattern. Serve warm or let cool to room temperature to serve.