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Maple Upside Down Cake
From Dorothy McNett's recipes at www.dorothymcnett.com. Use whatever fruit that is in season, and this is especially wonderful with strawberries!
1/4 cup extra virgin olive oil, or unsalted butter
3/4 cup maple syrup
1 to 1 1/4 cups sliced fresh strawberries
1 cup rice flour (or unbleached all purpose flour, etc)
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
3 eggs, separated
1 cup maple sugar (or 1/2 cup raw sugar and 1/2 cup maple syrup)
1/4 cup milk or half and half
1 teaspoon vanilla extract, or vanilla bean paste
Preheat oven to 350 degrees. Heat the oil in 8 or 9 inch round cake pan. (or melt the butter) And then stir in the syrup. Arrange the strawberry slices neatly over the syrup mixture. Set aside. In bowl whisk flour, salt and baking powder to blend thoroughly. Set aside. Carefully separate the eggs and place them into separate mixing bowls. Using an electric beater, first beat the egg whites until light and fluffy. Set aside. Using the same beater, beat the egg yolks, adding the sugar, milk and vanilla. Add the flour mixture to the yolk mixture and just blend, do not over mix once you have added the flour. Remove the beater, and now using a silicone or rubber spatula, gently fold the egg whites into the batter. Gently pour over the strawberries. Bake 40-45 minutes, or until nicely browned on top. Set aside on a cooling rack for 5-10 minutes, and then invert onto a serving platter. Allow to cool a bit and then serve!
Recipe created 2013-02-27.
