The other weekend I set out on a mission to make a “right-side-up” cake. I love using fresh fruit to make a fruit compote that turns into true amazingness when it is baked on the bottom of a cake. So I figured why not make an “upside-down” cake even more amazing by turning it into a “right-side-up” cake with the fruit compote on the bottom as a tasty surprise? Anyone following me? That’s okay…
Turns out my cake had other plans for me and turned itself into an “upside-down” cake while baking. #fail. I probably should have used all that physics I learned and considered that the fruit compote would do this as it was denser than the batter….regardless, all the wiser the cake was still amazing and gave me good excuse to harvest some rhubarb from the ginormous plant in our yard that must have soaked up all the Spring rain.
- 2 cups raspberries
- 2 cups chopped rhubarb
- 1/2 cup brown sugar
- 1/4 cup baking sugar
- 2 tablespoons butter
- cake mix + required ingredients (or recipe of your choice – I used Bob’s Red Mill Gluten Free Vanilla Cake Mix)
- Preheat oven to 350 degrees. Grease and flour baking pan (I used my bundt cake pan).
- Combine washed and chopped rhubarb with raspberries in a large bowl. Melt butter.
- Mix butter then brown sugar, baking sugar and salt until well combined and fruit is thoroughly coated in sugar.
- Make cake according to directions.
- Since apparently it doesn’t matter put the fruit compote or cake batter in first followed by the other. (Note: I think you could make a right-side-up cake if you waited until the cake was partially baked to put the compote on top.)
- Bake per cake directions or until golden brown, which took approximately 45 minutes for me.
- Allow cake to cool for ~20 minutes.
- Flip cake onto cake plate and enjoy with a heaping dollop of whip-cream or ice-cream!