Strawberry-rhubarb Upside Down Cake

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• 3 tablespoons butter
• 1/2 cup sugar
• 2 cups rhubarb, chopped (1/2-inch pieces)
• 1/2 cup strawberry preserves (not jelly or jam)
• 7 ounces package almond paste
• 1/2 cup sugar
• 5 tablespoons unsalted butter, room temperature
• 1 large egg, room temperature
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup whole milk

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease and flour a 9-inch spring-form pan.
• 3 to make the topping:.
• 4 in a saucepan, melt butter and add sugar. stirring constantly, cook until sugar begins to melt and starts to turn a light caramel color.
• 5 add rhubarb. stirring, cook for 3 minutes or until syrup starts to thicken.
• 6 pour rhubarb mixture into bottom of prepared springform pan. drop rounded teaspoons of preserves evenly around top of rhubarb. set aside.
• 7 to make the cake:.
• 8 in mixer, beat almond paste and sugar on low speed until the texture of small crumbs.
• 9 add butter and mix until combined. beat on high for 2 minutes.
• 10 add egg and beat until very creamy, about 3 minutes.
• 11 add flour, baking powder, salt, nutmeg and milk to almond paste mixture. mix on low speed until just combined.
• 12 drop spoonfuls of batter on top of fruit. gently spread batter evenly across top.
• 13 bake for 50 to 55 minutes or until cake is done and toothpick inserted in middle comes out clean. make sure center of cake springs back when pressed with a finger.
• 14 cool cake in pan on wire rack for 15 minutes. run a knife around edge of cake and unmold springform. tip cake upside-down onto serving plate and carefully lift off bottom of pan.
• 15 serve warm or at room temperature.