Tuesday, July 19, 2011

i want to turn this whole thing upside-down

My mom has gotten some interesting birthday cakes over the years including, but not limited to: milkshakes (not cake), a concert T-shirt, sailing, our dog Sydney, and of course - the Snake. This year I decided to go light on the decorating and go heavy on the flavor instead. Sangria has been flowing freely in the Schrank household this year so now presenting: the sangria-upside-down cake. Based on the concept of a pineapple-upside-down cake and several similar recipes, this cake was made with our chosen ingredients for a white wine sangria - peaches, mango, and pear:

Boil a combination of fat (butter), sugar (sugar), and alcohol (white wine, triple sec, peach schnapps) in a saucepan, pour the glaze into the cake pan, layer with the cut fruit, then pour cake batter on top.

Bake, remove from oven, flip it over (fruit on top, cake on bottom) and then I chose to store it in the freezer for a few hours to help it solidify, though it was still pretty oozy.

But so delicious, and one of my favorite flavor combinations so far. Happy birthday Mom!

 - Sangria upside-down cake -
1 white cake mix    
Eggs per box instructions
Oil per box instructions

- Glaze -
White wine, triple sec, peach schnapps (various amounts 'to taste')
+ mango, pear, and peach slices

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