Strawberry Rhubarb Upside Down Cake New York Times
Summer is the perfect time for indulging in sweet treats, and Strawberry Rhubarb Upside Down Cake New York Times is one of the most delicious desserts you can make this season. This cake is a delightful combination of sweet strawberries and tangy rhubarb, with a moist and fluffy cake base that complements the fruit perfectly.
What is Strawberry Rhubarb Upside Down Cake New York Times?
Strawberry Rhubarb Upside Down Cake New York Times is a classic dessert that has been enjoyed by generations. The cake is made by layering sliced strawberries and rhubarb on the bottom of a cake tin, and then pouring a cake batter over the top. Once the cake is baked, it is flipped upside down to reveal the beautiful fruit topping.
The New York Times is famous for its recipes, and the Strawberry Rhubarb Upside Down Cake recipe is one of its most popular. This recipe is easy to follow and yields a cake that is moist, fluffy, and bursting with flavor.
How to Make Strawberry Rhubarb Upside Down Cake New York Times
Making Strawberry Rhubarb Upside Down Cake New York Times is surprisingly easy, even if you're not an experienced baker. Here's what you'll need:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 pound strawberries, hulled and sliced
- 1 pound rhubarb, sliced into 1/2-inch pieces
- 1/2 cup light brown sugar
Here are the steps to follow:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with butter.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk, until the batter is smooth.
- In another bowl, toss together the strawberries, rhubarb, and brown sugar. Spread this mixture evenly on the bottom of the prepared cake tin.
- Pour the cake batter over the fruit mixture, making sure it is evenly distributed.
- Bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for 10 minutes, then run a knife around the edge of the tin to loosen the cake. Carefully invert the cake onto a serving plate, and let it cool completely before serving.
Why Strawberry Rhubarb Upside Down Cake New York Times is Perfect for Summer
There are many reasons why Strawberry Rhubarb Upside Down Cake New York Times is the perfect summer dessert. First of all, it's made with fresh, seasonal fruit that is at its peak in the summer months. Secondly, the tangy rhubarb and sweet strawberries create a perfect balance of flavors that is both refreshing and indulgent.
Finally, this cake is easy to transport and serve, making it a great choice for picnics, barbecues, and other outdoor events. Simply slice the cake into pieces and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious and satisfying dessert that everyone will love.
Conclusion
If you're looking for a delicious and easy summer dessert, Strawberry Rhubarb Upside Down Cake New York Times is the perfect choice. This cake is a classic recipe that has been enjoyed by generations, and it's easy to see why. With its sweet and tangy fruit topping and moist, fluffy cake base, this dessert is sure to become a favorite in your household.