This week's Tuesdays With Dorie recipe is Fresh Rhubarb Upside Down Baby Cakes. Essentially, this is an upside-down cake made with rhubarb, done in individualized portions.
I have worked pretty diligently to adhere to the recipes as printed in the book for this project. Here, I just didn't do it. I couldn't find any fresh rhubarb (weird, I know, because it should be in season). Also, frankly, I wasn't in the mood to mess around with making eight individual-size cakes.
Instead, I used raspberries and blueberries that I had in the fridge, plus an open bag of sliced almonds, for the topping. I used a deep 9-in. cake pan for the cake. It took a little longer to bake than I'd have needed if I'd used the 12-in. pan that the book recommends as an alternative. (No insane ingredient this week, but I would like to say that the 12-in. cake pan is a little bit on the nutty side.)
All in all, this project was a pleasant reminder of the delight of an upside-down cake. I loved the topping I used, and the cake in this case is definitely not an afterthought.
For the recipe, visit this week's host, Erin, at her blog!
4 comments:
Love your combination of berries. It was a yummy cake!
That would be a good combination. Your cake looks great. I really enjoyed making this and look forward to trying again with (hopefully) rhubarb. It wasn`t available here yet either.
The combination of berries and almonds sounds delicious. Love your cake.
Good call on the ten-inch pan. I used a twelve-inch - too big in my opinion.
Your berry version sounds and looks delicious!
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