Upside Down Cake
Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Rose-scented rhubarb-apple upside-down cake was inspired by both the rhubarb growing next to our house and by the rediscovery of rosewater in the back of the spice cabinet. I added cardamom and ginger to the cake also. The perfume of the rosewater paired nicely with the gala apples we used.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
We found a recipe online that suggested using dulce de leche for the caramel portion – it didn’t work out like the recipe. Most stayed behind in the cake pan!
Describe how you added a Wisconsin twist to your creation.
We used the always popular rhubarb plus added some apples. We used Wisconsin cultured butter and sour cream too.
How did you do?