I had grand plans with Dorie’s Upside Down Cake. I was going to use it to show off a delicious and interesting fruit from Peru. While it may have looked royal, the cake itself left me wanting. Funny thing is, this is not the first upside-down cake in the Baking book that has come out leaving me wanting.
The first time I baked this Dorie’s Upside Down Cake, I made a large cake instead of the baby cakes. She said we could do that, but suggested a slightly larger springform pan. The cake fell flat and compacted into a “slab” cake instead of a light, fluffy buttery cake. I thought that it must have been because of the pan. As I pondered it, I realized that I had never before made an upside down cake in a springform – it had always been in a glass baking dish. So…I decided to bake it again.
The second time, I used a smaller glass baking dish with half the batter. It seemed to be the perfect looking cake and I was very pleased with the difference. Until…this Dorie’s Upside Down Cake fell flat too. Mind you, the flavor is okay (not great) but the texture just isn’t that of real CAKE.
My plan? I will make this again with my own recipe. And if there is another upside down cake in our Baking with Julia future, I just may pass. Did you have success with yours? What is your secret for the Dorie’s Upside Down Cake?Provecho!