Fruit Cocktail Upside Down Cake
Our easy upside-down cake is topped with fruit cocktail or your choice of canned chopped fruit. The spongy cake is low fat and delicious.
- Serves: 9 persons
- 3tablespoons butter
- ¼cup brown sugar (packed, light or dark)
- 1 ½cups fruit cocktail or assorted chopped canned fruit (well-drained)
- 1cup sifted cake flour
- 1teaspoon baking powder
- ¼teaspoon salt
- 4large eggs ( separated )
- 1cup granulated sugar
- ¼cup cold water
- 1teaspoon vanilla extract
Step 1Heat the oven to 325 F / 160 C / Gas 3.
Step 2Put the butter in a 9-inch-square baking pan and place it in the oven until the butter has melted. Sprinkle the brown sugar over the butter. Spoon the fruit mixture over the brown sugar; set the pan aside.
Step 3In a bowl combine the cake flour, baking powder , and salt. Whisk or stir the dry mixture until thoroughly blended; set aside.
Step 4In a large mixing bowl with an electric mixer, beat the egg whites until stiff peaks form. Add the egg yolks to the beaten whites and continue to beat until well blended.
Step 5Gradually beat the granulated sugar into the egg mixture.
Step 6Fold the dry ingredients into the egg and sugar mixture and then stir in the cold water and vanilla until the batter is well blended.
Step 7Pour the batter over the fruit.
Step 8Bake the cake in the preheated oven for 45 to 55 minutes, or until there is no jiggle in the center.
Step 9Cool in pan for 10 minutes.
Step 10Run a sharp knife around the edge of the cake. Make sure the cake sides are completely loosened from the pan. Invert the cake onto a large serving plate.
Step 11Store leftovers covered, in the refrigerator.