Equipment
Ingredients
the topping
- 60 g unsalted butter
- 180 g brown sugar
- 120 g almonds, sliced
- 475 g strawberries, halved
- 700 g rhubarb, trimmed and blanched
the cake
- 113 g unsalted butter, softened
- 200 g granulated sugar
- 2 egg
- 120 ml whole milk
- 5 ml vanilla extract
- 180 g all-purpose flour
- 10 g baking powder
- 3 g fine salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 509 kcal
- Protein
- 8 g
- Carbohydrates
- 69 g
- Fat
- 24 g
- Fiber
- 5 g
- Sugar
- 46 g
- Sodium
- 281 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 84 mg
- Potassium
- 490 mg
- Calcium
- 222 mg
- Iron
- 1.6 mg
- Magnesium
- 62 mg
- Phosphorus
- 172 mg
- Zinc
- 0.9 mg
- Vitamin A
- 160 mcg
- Vitamin C
- 37 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 4.4 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.28 mg
- Niacin
- 1.2 mg
- Folate
- 36 mcg
- Water
- 148 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Line the bottom of a 23cm (9-inch) round cake pan with parchment paper and grease the paper generously with butter.
Melt 60g butter and brown sugar in a small saucepan over medium heat, stirring until the mixture is smooth and the sugar has dissolved.
Pour the butter and sugar mixture into the prepared cake pan, spreading it to cover the bottom evenly.
Scatter sliced almonds over the sugar mixture, then arrange strawberry halves cut-side up in circles and top with the blanched rhubarb slices.
In a mixing bowl, cream 113g softened butter and granulated sugar using an electric mixer until the texture is light and fluffy.
Beat the eggs into the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next.
Sift together the flour, baking powder, and salt in one bowl; combine the milk and vanilla extract in a separate small container.
Add the dry ingredients and the milk mixture to the butter base in alternating additions, starting and ending with the dry ingredients. Mix until just combined.
Gently spread the cake batter over the fruit layers in the pan using a spatula.
Bake at 175°C (350°F) for 60 minutes, or until the center of the cake springs back when lightly pressed.
Remove the pan from the oven and let it rest on a wire rack for 5 minutes.
Invert the cake onto a serving plate. Carefully lift the pan and peel away the parchment paper.
Chef's Notes
- Ensure your butter and eggs are at room temperature for the best emulsion during the creaming process.
Storage
Refrigerator: 72 hours — Keep covered to prevent the cake from drying out.
Freezer: 30 days — Wrap tightly in plastic wrap and foil.
Reheating: Warm individual slices in the microwave for 15-20 seconds.
Troubleshooting
The cake topping is soggy or watery.
Cause: The rhubarb was not drained sufficiently after blanching.
Fix: Cannot be fixed once baked.
Prevention: Pat the blanched rhubarb dry with paper towels before layering.
Fruit pieces stick to the pan after inverting.
Cause: The pan was not greased well or the cake cooled too long in the pan.
Fix: Gently lift the fruit from the pan with a small spatula and place it back on the cake.
Prevention: Generously grease the parchment and invert within 5-10 minutes of baking.
Cultural Context
An adaptation of the traditional American upside-down cake, utilizing seasonal spring produce like rhubarb and strawberries.
