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
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3 tablespoons unsalted butter
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1/4 cup brown sugar, light or dark, packed
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1 1/2 cups fruit cocktail, or assorted chopped canned fruit, well-drained
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1 cup cake flour, sifted
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1 teaspoon baking powder
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1/4 teaspoon salt
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4 large eggs, separated
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1 cup granulated sugar
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1/4 cup cold water
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1 teaspoon pure vanilla extract
Steps to Make It
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Heat the oven to 325 F / 160 C / Gas 3.
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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.
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In a bowl combine the cake flour, baking powder, and salt. Whisk or stir the dry mixture until thoroughly blended; set aside.
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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.
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Gradually beat the granulated sugar into the egg mixture.
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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.
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Pour the batter over the fruit.
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Bake the cake in the preheated oven for 45 to 55 minutes, or until there is no jiggle in the center.
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Cool in pan for 10 minutes.
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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.
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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.
Nutrition Facts (per serving) | |
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258 | Calories |
6g | Fat |
47g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 9 | |
Amount per serving | |
Calories | 258 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 3g | 16% |
Cholesterol 93mg | 31% |
Sodium 180mg | 8% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 1g | 2% |
Total Sugars 35g | |
Protein 4g | |
Vitamin C 1mg | 4% |
Calcium 53mg | 4% |
Iron 2mg | 10% |
Potassium 92mg | 2% |
*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. |
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