Pomegranate Upside-down Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
For the Fruit Layer:
2 Tbsp. Butter
1/4 C. Brown Sugar
2 C. Pomegranate
For the Cake:
1 1/3 C. Flour
1 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/2 C. Butter softened
2/3 C. Brown Sugar
1 Egg
1 tsp. Vanilla
2/3 C. Sour Cream
Directions:
Turn oven on to 350º. While oven is heating, place 2 Tbsp. of butter in a 9 inch round cake pan, and put in oven for a couple of minutes to melt the butter.
Using a hot pad, tilt pan carefully to coat the bottom and sides of the pan with butter. Set pan aside until cake batter is made.
In a bowl, combine flour, baking powder, soda, and salt. Set aside.
In a Kitchen aid or stand mixer, cream butter and brown sugar on medium speed for 3 minutes, scraping occasionally. Add egg and vanilla and beat another minute.
Add dry ingredients and turn mixer on low. Then add in sour cream and mix until just combined.
Sprinkle the cake pan with the reserved 1/4 cup brown sugar. Spread pomegranate seeds over the brown sugar.
Spoon the batter over the fruit, and spread out until it covers it evenly. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes. Then place a large plate or platter upside-down over the cake pan, and using potholders, flip the entire thing over, so the cake comes out of the pan onto the plate upside-down.
Nutritional Facts:
Amount Per Serving: Calories: 362Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 72mgSodium: 309mgCarbohydrates: 45gFiber: 2gSugar: 26gProtein: 4g
Recipe courtesy of As For Me and My Homestead.com