If you can find a recipe that allows you to switch the ingredients according to what you have, you prefer or is seasonal, then I’d say you have a keeper.
These little upside-down cakes fit that profile perfectly. Blueberries too pricey? Replace with strawberry halves. Don’t like chocolate (what!!!) then use this butter patty cake recipe instead. The bottom line is, you decide which fruit is going to feature and what flavour cake batter will be supporting it.
Apricot halves and peaches make a delicious base and as we have just launched into the stone fruit season, they are right at our fingertips. The tender baked fruit that becomes the topping of your cakes provides the moisture and sweetness that icing would normally account for.
For those who are explorers by nature, I’m sure you will come up with some startling combinations.
Over to you.
30g butter, melted
1 tbsp brown sugar
125g blueberries
125g butter, softened
¾ cup caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla
11/4 cups SR flour
1/3 cup cocoa
2/3 cup milk
makes 12
- Distribute melted butter evenly between muffin tins. Sprinkle brown sugar over the base of each. Drop approximately seven blueberries into each hole.
- Cream the remaining butter and sugar together until light and fluffy. Add the eggs and vanilla and beat well. Fold in the sifted flour and cocoa alternately with the milk until combined.
- Spoon over the top of the blueberries.
- Bake in a moderate oven 160°C for 20 minutes or until cooked when tested. Cool before turning out of tins.
Postscript: Packet cake mix has come a long way in recent times. If you need these babies in a hurry, complete the fruit step and spoon the packet mix over the top.
Plain and Simple 