Karen from Niagara, WI (2018 Week 1: Cakes)




Niagara, WI

Baking Challenge

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?

Pleasantly satisfied.