Mixed-Up Berry Upside Down Cake

Mixed-Up Berry Upside Down Cake
Mixed-Up Berry Upside Down Cake

Once I had conquered the Classic Mayonnaise Cake recipe, I started to wonder if there were such a thing as a Vanilla Mayonnaise Cake? Sure enough, after searching high and low I found a fantastic recipe on “Quiet Like Horses” blog here: http://www.quietlikehorses.com/search?q=vanilla+mayonnaise+cake The recipe itself ingeniously uses pudding powder instead of cocoa powder to enhance the flavor, and lemon zest to brighten it up. Sobrina also takes beautiful shots of her food and everything she posts is approachable and fun.

My other inspiration was a “Tatin” type of cake where different kinds of fruit where used in an upside down cake. Although I hadn’t seen one recently, I wanted to try making a mixed berry tatin using frozen berries. Though I know it sounds sacrilegious to use frozen, I though it might keep the integrity of the berries a little more than ending up with ‘fruit on the bottom’ mushy yogurt fruit.

The original Vanilla Mayonnaise Cake recipe from Sobrina is posted below, with my additions and instruction for the upside down cake following.

Vanilla Mayonnaise Cake from “Quiet Like Horses”

2 cups flour
1 cup sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 Tbsp instant vanilla pudding powder
1 cup cold water
1 cup mayo
1 tsp vanilla
zest of 1 lemon

Sift together the dry ingredients. Add 1 cup cold water, 1 cup mayonnaise and 1 tsp vanilla. Beat until well combined. Stir in lemon zest. Pour into 9×13 rectangular baking sheet. Bake at 350 for about 22-23 minutes or until a toothpick inserted in the middle comes out clean.

Mixed-Up Berry Upside Down Cake

2 cups flour
1 cup sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 Tbsp instant vanilla pudding powder
1/4 cup lemon juice
3/4 cup milk (combined with the lemon juice to equal 1 cup)
1 cup mayo
1 tsp vanilla
zest of 1 lemon

3 cups frozen mixed berries
2 tbsp. Corn starch
1 tbsp. Sugar

Preheat the oven to 350 degrees.

Begin by preparing a 10-inch round pan with a disk of wax paper to fit the bottom. Once ready, spray the bottom of the pan with non-stick baking spray then place the disk on top. Spray the bottom liberally once more to make sure the fruit won’t stick. Sprinkle 1 tbsp. sugar on the bottom of the pan and go ahead and preparing the fruit.

In a bowl, combine 3 cups frozen mixed berries with 2 tbsp. corn starch and toss until all the fruit is generously coated. Pour the dry mixture into the bottom of the prepared cake pan and slide the pan on the counter to create an even layer of berries at the bottom. Place the pan with the coated berries in the freezer until you have completed the cake batter.

Tip #1: By dusting the frozen berries in cornstarch and only using 1 tbsp of sugar, you will not be adding any more liquid to the topping and create a firmer ‘bottom’ for the cake.

In a large bowl, combine the sugar, pudding powder, mayonnaise, vanilla and lemon zest. You can use either an electric mixer or a whisk for the process.

Tip #2: You can use any kind of mayonnaise you’d like. For this application I used safflower mayo, but I’ve also used regular and olive oil mayo and found no difference.

For the liquid, juice the lemon and add enough milk to the juice to equal one cup and set aside for a few minutes.

Tip #3: By making your own buttermilk using milk and lemon juice, you will create a nice acid base for the rest of the ingredients to rise upon.

Give the milk a stir and add it to the mixture in the bowl. Mix all the ingredients together until smooth. On top of the wet ingredients sift the flour, baking powder and baking soda. Using a whisk or an electric mixer, mix all the ingredients then whip an extra two minutes to aerate the batter.

Remove the prepared pan from the freezer and add the cake batter on top, being sure to cover all the berries and bring the batter to the edge of the pan. Wrap the cake pan once on the counter top to make sure all the batter falls around the berries and any air bubbles escape

Bake for 40 – 50 minutes or until the cake comes out clean when poked with a knife. Let cool for 5 – 10 minutes before turning it onto a serving platter. Let cool completely before serving.

Tip #4: If you find that the cake has browned but the center is still not baked, turn the oven off and leave the cake in the hot oven. Check every 10 minutes to see if the cake has completely baked.

Serve with ice cream or whipped cream on the side.

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