Wild fruits upside-down cake
15
40
10
No
Ingredients
- 310 ml (1 1/4 cup) of sugar
- 500 ml (2 cups) of frozen wild fruits mix
- 250 ml (1 cup) of flour
- 125 ml (1/2 cup) of soft butter
- 3 eggs
- 10 ml (2 teaspoons) of cornstarch
- 5 ml (1 teaspoon) of baking powder
- 5 ml (1 teaspoon) of vanilla
Preparation
Side-by-side mode
- Preheat oven at 375°F (190°C). Butter a round mold of 20 cm (8 inches).
- In a bowl, mix 125 ml (1/2 cup) of sugar with frozen wild fruits and cornstarch. Pour in the mold.
- In a second bowl, mix flour with baking powder and if desired poppy seeds.
- In a third bowl, cream butter with remaining of sugar. One by one, add eggs, then vanilla. Gradually add dry ingredients.
- Divide paste in the mold and equalize. Oven bake 40 to 45 minutes.
- Remove from oven and cool down for 5 to 6 minutes. Set upside-down the cake in a serving plate.
