Sturgeon Bay, WI
Upside Down Cake
Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Door County Cherry/Rhubarb Upside Down Cake
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
This cake batter is so heavy and moist that it takes 20 minutes longer to bake than listed on the recipe. It was a little underdone in the center, and over done on the edges. I need to use a different pan than the thick casserole dish so it bakes more evenly. I used all of the juice from my frozen cherries and combined it with the rhubarb. It was really a lot of liquid so I compensated with a little extra cornstarch in the fruit layer. It was runny when I released the cake and it soaked into the cake layer – a big bonus – the cake was moist to begin with, but the cherry rhubarb juice thickened a little and made an excellent sauce.
Describe how you added a Wisconsin twist to your creation.
The Door County Cherries were hand picked at Choice Orchards, the rhubarb was also Wisconsin grown. The sour cream and butter were from Pine River Dairy in Manitowoc.
How did you do?
It’s perfect – and I’m not sharing!