Intro:
This recipe works with any fresh seasonal fruit.
Ingredients we will be working with:
For caramelized topping:
3 tablespoons butter
3/4 cup light brown sugar
1 1/2 cup strawberries, hulled and cut in half, lengthwise
For batter:
3/4 cup crème fraîche
3/4 cup sugar
1/2 cup melted butter, browned and cooled slightly
2 large eggs
1 tablespoon armagnac or brandy
3/4 teaspoon ground cardamom
1/2 teaspoon salt
2 teaspoons baking powder
1-1/2 cup all-purpose flour
Zest of one lemon
Method:
- Pre-heat oven to 350F.
- Start with the caramel: Melt your butter in a pan (if you’re using a cast iron skillet to cook your cake, you can start there. If you’re using a cake pan, melt your butter in a small saucepan.)
- Add brown sugar, stir and cook on medium heat until the sugar is melted and the mixture is bubbly. Remove from heat. If you’re using a cake pan, pour the butter/sugar mixture into the cake pan and quickly swirl the pan so the caramel is evenly distributed.
- Place the fruit directly on the caramel in a decorative pattern. Remember, the cake will be inverted, so place the prettiest side of the fruit facing down. Squeeze as much fruit as possible in as it will shrink during cooking. Set the pan aside and make the batter.
- Mix the batter: In a bowl, whisk together the crème fraîche, eggs, sugar, armagnac, salt, cardamom and melted butter. Add the baking powder, then the flour and lemon zest.
- Spread the batter over the fruit, careful not to dislodge the fruit pieces from their places. Smooth the batter out. Place the cake pan, or cast iron skillet, on a baking sheet and place in hot oven. Cook for approximately 30-40 minutes, until the top is golden brown and the center feels firm to the touch.
- When the cake is cooked, remove it from the oven and let is sit for 5 minutes undisturbed.
- Choose a cake plate with a lip, just incase there are any extra caramel juices that may run down.
- Un-mold your cake after 5 minutes. Do not wait longer, as the caramel may begin to solidify. Run a knife along the edge. Place your cake plate over the cake pan. Using oven mits or thick kitchen towels, use both hands to hold the plate and the pan. In one fast motion, flip the pan away from you (just in case any hot caramel escapes, we don’t want it falling on you), so the pan is now on top of the plate. Tap the top of the pan and remove it to uncover the cake. If any fruit remained stuck on the pan, carefully remove it with a spatula and place in on the cake in it’s spot.