Berry Upside Down Cake
- For the fruit:
- 1/3 cup fruit juice concentrate or fruit juice reduction
- 3 cups berries (1 1/2 pints)
- For the cake:
- 1 3/4 cups whole wheat pastry flour
- 2 teaspoons Clabber Girl Baking Powder
- 1/2 teaspoon salt
- 3 large egg whites, at room temperature
- 3/4 cup fruit juice concentrate or fruit juice reduction
- 2/3 cup skim milk
- 1/3 cup vegetable oil, such as canola
- 2 teaspoons vanilla extract
To prepare fruit:
Brush the skillet or cake pan lightly with oil or spray with non- stick cooking spray. Pour the fruit juice concentrate into the skillet and add the berries, distributing them evenly. To prevent the berries from floating to the top of the batter while baking, place the prepared skillet, with berries, in the freezer while mixing the cake batter.
To make cake:
Preheat the oven to 350°.
Sift together the flour, baking powder and salt. Set aside. In a mixing bowl, beat the egg whites with an electric mixer at high speed until soft peaks form. Gradually add the fruit juice concentrate, beating until stiff peaks form. Reduce the speed to low and add the milk, oil and vanilla, beating until well blended. Using a rubber spatula, gently fold in the dry ingredients. Remove the skillet from the freezer and pour the batter over the berries.
Bake for 35 to 40 minutes or until the top is golden and a skewer inserted in the center comes out clean. Let cool in the skillet on a wire rack for 10 to 15 minutes. Run a knife around the inside of the pan to loosen the cake and invert onto a serving plate. Let sit for a few minutes before removing the skillet, so the cake can absorb the juices. Serve warm or at room temperature.
Recipe by Mani Niall - Mix it up with Mani
Use just about any berry that is fresh and in season. My first choices are raspberry or blackberry (logan berry, marionberry, etc.). Blueberries work well, or you can try a blend of several berries. Best made in a 10-inch cast iron skillet. (any 10-inch skillet or a 10-inch cake pan can be used).