For those who might remember a couple of months back, one of my earlier posts was for an upside down cake with grapefruit and coconut. So I was thinking about it and wondered, “What else can we put upside down?” Now I’m sure that none of these toppings are groundbreaking. It’s not like I have easy access to durians, cashew apples, or dragonfruit.
So I used the same basic recipe for these cakes that I used with the Caribbean Cake, but did make some big changes with the base recipe, plus made some changes to each individual cake. So for the big changes — I completely replaced the sugar with honey for the cakes, and I substituted 1/2 of the flour with whole wheat flour. Plus in the topping, I used Apple Pie Liquor instead of rum. The texture was nice; I think the added moisture from the honey helped with the addition of the whole wheat. Only the Peach cake was sampled; the others went into the freezer.
There were some additional changes with the individual cakes: for the Bluebarb I added some crystallized ginger; for the Peach I added some lime zest; and for the Rhubarb I added some cinnamon. Again, this makes three 8 in. rounds. Here’s what you need:
For the topping:
- 1 pt. blueberries and 2 small stalks of rhubarb, chopped
- 2 peaches, sliced into 24 slices
- 2 c. chopped rhubarb
- 2 sticks of butter
- 2 c. brown sugar
- 1 t. vanilla
- 3 T. Apple Pie Liquor
- 1/2 t. salt
1. Spray the cake pans with cooking spray and line with a parchment round. Spray the round as well.
2. Prepare the topping by creaming together the butter and sugar in a mixer for about 3 minutes. Add the salt and combine. Gradually add the Apple Pie Liquor and vanilla. Spread equal parts of the topping into the bottom of each cake round.
3. In a small bowl combine the blueberries and rhubarb and them place at the bottom of one of the cake rounds. In another round, place the 2 cups of chopped rhubarb. In the last round, arrange the peaches in concentric circles (or however you want). Set aside.
- 1 1/2 c. flour
- 1 1/2 c. whole wheat flour
- 1 T. baking powder
- 1 t. salt
- 2 sticks butter, room temperature
- 1 3/4 c. honey
- 4 eggs
- 2 t. vanilla
- 1 1/4 c. milk
- 1 T. lime zest
- 2 T. crystallized ginger
- 1 t. cinnamon
1. Preheat the oven to 350 degrees. Sift the dry ingredients together. Set aside.
2. In a mixing bowl, cream together the butter and the honey. Mix well for about 5 minutes in a mixer on medium speed. Add the vanilla and combine. Now add the eggs one at a time, mixing well after each addition.
3. Now alternate adding the flour in thirds with half of the milk so that you start and end with the flour. Do not over mix. Divide the batter into thirds. In one batch fold in the lime zest, in another fold in the ginger, and in the last fold in the cinnamon.
4. Pour the lime zest batter on top of the peaches. The ginger batter goes with the blueberries, and the cinnamon batter covers the rhubarb. Smooth out the tops of the cakes. Bake at 350 degrees for 35-45 minutes until the cakes are set in the middle and a tester comes out clean. You may need to rotate the cakes halfway through to evenly bake, depending on how your oven bakes.
5. Cool on a rack for 20 minutes. Run a knife around the edge of the cake to release it. Invert a serving plate on top of the cake pan. Turn it upside down so that the cake pan is on top, turning it away from you so you don’t spill on yourself. The cake should release easily thanks to the parchment. Remove the parchment before serving. After cooling completely, the cakes can be frozen and be kept in the freezer for about 3 months or so.