Annette & Vernette
Upside Down Cake
Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Pineapple Upside Down Cake and Sour Cherry Upside Down Cake. For the first week we are submitting our two challenges, we are both using a sour cream cake as our cake. My mother insisted on a traditional pineapple upside down cake, and I went with an apple and sour cherry upside down cake for a Wisconsin twist.
As you can see, the first attempt I used a different cake and the batter was to thin and the fruit ended up in the middle of the batter instead of on the bottom. The sour cream cake batter is thicker and heavier so it did a good job of holding the fruit in place. The batter also makes a good coffee cake.
— Here is our recipe:
Sour cream cake (make 1 13X9 or 2 layers)
–2 1/2 cups of flour sifted
–1 1/2 teaspoons baking powder
–1/2 teaspoon baking soda
–1/8 teaspoon salt
–1 1/3 cups of sugar
–1/2 cup butter
–1 1/3 cups sour cream
–1/3 cup milk
–2 teaspoons vanilla
Upside down topping
–Canned pineapple rings or apple slices
–1/4 cup butter, melted
–1/2 cup brown sugar
–2 Tablespoons maple syrup
–pinch of salt
Heat oven to 350 degrees. Grease and flour two 9 inch round pans. (I also put parchment paper in the bottom) Arrange fruit in bottom of pan. Mix the brown sugar, butter, maple syrup and salt together and spoon over the fruit. In a separate bowl sift the flour, baking powder, baking soda and salt together. Cream sugar and butter together add eggs and vanilla beat. Add sour cream and milk, mix. Add dry ingredients, mix until smooth. Spoon batter over fruit carefully, so you don’t disturb the fruit arrangements. Bake for 35 minutes or until a tooth pick comes out clean. Remove from oven and wait for 5 minutes, then turn over carefully on to serving plate. CAREFUL THE TOPPING MAY STILL BE HOT! Enjoy!
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
My name is Annette. I am entering two submissions, one for me and one for my mother, Vernette. My mother is 94 and lives in a nursing home. She has arthritis but her mind is good and has cooked for a long time. She isn’t a fancy cook but what she did cook was memorable. She doesn’t have a lot of things that excite her these days but when I told her about the baking challenge it really lit her up. I told her we can discuss what she would submit each week and I would try to make it as closely to her specifications as I could.
Describe how you added a Wisconsin twist to your creation.
Sour cherries add a Wisconsin twist.
How did you do?