Upside-Down Cake(No Fat, No Cholesterol)
A delightful upside-down cake featuring fresh berries or pineapple, with a caramelized brown sugar topping and a light, fluffy batter. Perfect for casual gatherings or dessert lovers.
Ingredients
Instructions
- Combine brown sugar, light corn syrup, and lemon juice; pour into a 9 x 11-inch sprayed pan.
- Spread blueberries or pineapple evenly over the caramelized mixture.
- In a bowl, combine flour, sugar, cornstarch, baking powder, and salt.
- In a separate bowl, beat egg whites, skim milk, and light corn syrup until just combined.
- Add dry ingredients to the wet mixture and stir until smooth.
- Carefully pour the batter over the fruit mixture and smooth the top.
- Bake at 350°F (175°C) for 35 to 48 minutes until golden and a toothpick inserted comes out clean.
- Invert the cake onto a plate or platter while still warm, if desired.
Tips & Substitutions
For a sweeter twist, consider adding a touch of vanilla extract to the wet mixture. If you prefer a different fruit, sliced peaches or cherries can be delicious alternatives. To enhance the texture, avoid overmixing the batter after combining wet and dry ingredients. This recipe is also a great base for a gluten-free version by substituting the flour with a gluten-free blend.
Serving Suggestions
Serve warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla yogurt for extra creaminess. This cake is delightful on its own but pairs beautifully with Blueberry Cream Supreme Jello Salad for a refreshing contrast. A side of fresh fruit can also complement the flavors nicely.
Storage & Reheating
Allow the cake to cool completely before storing leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Upside-Down Cake(No Fat, No Cholesterol) contains roughly 340 calories, with 3g protein, 60g carbohydrates, and 2g fat. It is a good source of calcium (17% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1170mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different fruits in this upside-down cake?
Absolutely! While blueberries and pineapple are excellent choices, you can experiment with other fruits like peaches, cherries, or even mixed berries. Just ensure the fruit is ripe and juicy for the best flavor and texture.
Is it possible to make this cake vegan?
Yes, you can make this cake vegan by replacing the egg whites with aquafaba (the liquid from canned chickpeas) in a 3:1 ratio. Additionally, use a non-dairy milk alternative such as almond or soy milk to keep the recipe completely plant-based.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary; start checking around the 35-minute mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).