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.
- Preparation:
- Cooking:
- Total:
- Serves: 9 persons
Ingredients
- 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
Instructions
Step 1
Heat the oven to 325 F / 160 C / Gas 3.Step 2
Put 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 3
In a bowl combine the cake flour, baking powder , and salt. Whisk or stir the dry mixture until thoroughly blended; set aside.Step 4
In 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 5
Gradually beat the granulated sugar into the egg mixture.Step 6
Fold 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 7
Pour the batter over the fruit.Step 8
Bake the cake in the preheated oven for 45 to 55 minutes, or until there is no jiggle in the center.Step 9
Cool in pan for 10 minutes.Step 10
Run 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 11
Store leftovers covered, in the refrigerator.