Description
A detailed recipe for a visually striking upside-down spice cake featuring precisely arranged rhubarb slices forming a geometric pattern over a moist buttermilk cake base.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pound (about 450g) fresh rhubarb, trimmed and sliced 1/8-inch thick on a sharp diagonal
- 1 3/4 cups (210g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 cup (113g) unsalted butter, melted and cooled slightly
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
Instructions
- Preheat your oven to 350°F (175°C). You will use a 9-inch round cake pan.
- In a small bowl, combine the 1 cup softened butter, brown sugar, cinnamon, nutmeg, and cloves. Mix until smooth. Spread this mixture evenly across the bottom of the prepared cake pan.
- Arrange the thin rhubarb slices over the sugar mixture to create your geometric pattern. Aim for tight, overlapping lines or a spoke design for the best visual effect.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and cardamom. Set aside.
- In a large bowl, cream together the 1/2 cup melted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
- Carefully pour the cake batter evenly over the arranged rhubarb layer. Gently spread the batter without disturbing the rhubarb pattern underneath.
- Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes.
- Place a serving plate upside down over the cake pan. Firmly hold the plate and the pan together, then quickly invert them. Lift the pan off carefully. If any rhubarb sticks, gently place it back onto the cake surface.
- Allow the cake to cool completely before slicing.
Notes
- For a clean release, line the bottom of your cake pan with parchment paper before adding the butter and sugar mixture.
- Use rhubarb pieces that are uniform in thickness to ensure even baking and a flat top surface.
- The spice blend works best when the ground spices are fresh.
- Prep Time: 30 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35
- Sodium: 280
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
- Cholesterol: 95