05 June, 2013

Double Berry-Rhubarb Upside Down Cake

Summer just kind of crept up on us here in Ottawa.  One day it was in the 30's for a high, then a week later for a couple of days it was in the 50's for a high.  Then...Saturday, I get in the truck and the temp read 93.  Yeah, you saw that right.  90 frickin 3!  I HATE heat and I loathe humidity...so I haven't been looking forward to summer at all.  But, I digress...  Where I grew up, when summer shows...rhubarb hits the table.  In sweet dishes, savory dishes and canned into jams and chutneys...there are folk that eat it raw with table salt.  I've never tried it but they swear it tastes fabulous.  I'll leave them to it.  

One of my favorite things to eat in the summer is a piece of rhubarb upside down cake.  It doesn't even matter what kind of berry you put it with or if you have it alone, it is a fabulous pairing with a slice of cake.  It is just like if you opened a can of pie filling and put it on top, except...this is homemade and fabulous.  Most canned pie fillings SUCK.  Let's get started, shall we?

Double Berry-Rhubarb Upside Down Cake

1 c. unsweetened soy milk
1 tsp. apple cider vinegar
1 1/4 c. cake flour (I use King Arthur's)
2 T. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. oil
3/4 c. organic cane sugar
2 1/4 tsp. vanilla

Double Berry-Rhubarb Goop
2 c. diced rhubarb
1 c. diced strawberries
1 c. fresh raspberries
1/4 c. organic cane sugar
2 T. cornstarch

Preheat oven to 350 F

For the berry-rhubarb goop, mix together the sugar and the cornstarch in a small container.  Then, in a medium sized saucepan on medium heat stir all of your fruit together with the sugar cornstarch mixture.  *Mixing the sugar and cornstarch together will prevent clumps of cornstarch and ensure a smooth texture to the goop.  The sugar and heat will break down the fruit, causing the juice to come out.  When the goop has become thick and reached the consistency of pie filling, remove from the heat and set aside while you mix up the cake batter.

For the cake, whisk together your soy milk and vinegar.  (This is what I have called "sour your soymilk" in previous posts and what I refer to when I say " soy "buttermilk" ".)  Set it aside for a couple minutes and stir when you notice that it seems to be curdling.

Sift the flour, baking soda, salt, baking powder and cornstarch together into a bowl and set them aside.  In a large mixing bowl beat together oil, sugar and vanilla.  Gradually mix the dry ingredients into the wet.

Before baking, spray just the sides of your 15 x 10 x 3 inch cake pan with cooking spray.  I use Baker's Joy...and it works every time.

After you spray the pan, pour your goop in the bottom and very quickly, working from the edges in, pour your cake batter over the top of the fruit goop.  Spread it to the edges of the pan and into the middle with a rubber spatula.

Bake for 35-45 minutes or until toothpick inserted comes out clean.  Every oven is different.  Your cake could take more or LESS time.  Watch it closely.

When you serve the cake, cut your slices and get them out with a cooking spatula.  Flip the cake onto your plate so the berry side is up and the cake side is down on the plate.  Voila!  Upside down cake!  You can do this with almost ANY fruit and it will taste wonderful!  If you go cherry on the bottom, I recommend a chocolate cake on the top.  It can be a quick version of Black Forest Cake.  Yum!!

This cake is just the perfect ending to any summertime dinner.  Of course, the warmer it is outside the better it will taste if you chill it before serving.  I served it with a bit of whipped topping because that's how the Mister enjoys it.  But, I love mine without.  Nothin' but the berries and the cake, that's just how I roll.  Either way it is wonderful.  The Mister eats a piece every time he walks into the kitchen!  He has eaten half of the cake himself so you can trust me when I tell you this cake will be a HIT with your family or even at the next neighborhood picnic or church potluck.  People will be begging for the recipe.  Oh...and wait until they ask before you tell them...this is a totally VEGAN recipe.  BAM!  Yeah....vegan CAN taste awesome.  Enjoy!

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