Ingredients
Scale
For the topping:
- 2 Tablespoon butter, melted
- 1/2 – 1 cup whole pecans
- A few ripe strawberries
- 1/2 cup brown sugar
- 1 Tablespoon real maple syrup
- 1 lb. rhubarb, washed and chopped into small chunks (about 3 cups)
For the cake batter:
- 3/4 cup whole-wheat flour (or whole wheat pastry flour)
- 1/3 cup pecans
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 2/3 cup packed light brown sugar, divided
- 1 Tablespoon vanilla extract
Instructions
- For the topping: Melt the butter and spread it over the bottom of a 10-inch round pan or skillet. Use a brush to brush the sides of the pan with butter too. Arrange the pecans and strawberries in a pretty pattern on the bottom of the pan. Sprinkle with brown sugar and then drizzle with maple syrup. Add the rhubarb on top of this, to make an even layer across the pan.
- Preheat the oven to 375 F. Put the flour, pecans, baking powder and salt in a mini food processor and process until the nuts are ground fine.
- Separate the eggs, putting the whites into a large bowl and the yolks in another mixing bowl. Beat the whites until there are soft peaks. Gradually add 1/3 cup brown sugar and beat until mixture is glossy.
- Now add the other 1/3 cup of brown sugar to the yolks in the other bowl and beat until they are thickened and pale. Add the vanilla and beat a little longer.
- Gently fold 1/3 of the egg yolk mixture into the egg white mixture, then 1/3 of the flour mixture. Repeat until all the batter ingredients are well mixed. Pour the batter over the fruit in the prepared pan.
- Bake at 375 F. for about 30 – 40 minutes. Test to see if the middle springs back when lightly touched, then bake a few minutes longer to ensure the middle is cooked well.
- Remove the pan from the oven. Let sit for about 5 minutes to cool just slightly, then use a knife to loosen the cake sides from the pan. Set a large serving plate over the cake pan and, using oven mitts, carefully flip the cake onto the plate, letting it sit for a few moments to let the caramel drizzle off the pan and down onto the cake. Remove the pan and let the cake cool for 15 – 20 minutes before cutting.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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