Reminiscent of times past, this tasty retro cake has been given a Recipe Makeover, rendering a lower-calorie twist on the retro classic.
Per serving: 189 calories, 1.3g fat and 0.5g sat fat.
Saves: 218 calories, 17.3g fat and 5.7g sat fat!
Preparation Time: 20 mins
Cooking Time: 30 mins
Yield: 6 x wedges
Traditional upside-down cakes were made using syrupy pineapple or other fruit, whole milk, extra butter, and sugar, resulting in a calorie-laden dessert.
This made-over recipe trims and/or replaces the higher-calorie ingredients with lower-calorie, such as replacing whole milk with lower-fat milk, syrupy fruit with frozen blueberries, and cutting back on added sugar. The result is a tasty cake, reminiscent of the past.
Preheat oven to 350ºF. Spray an 8-inch round baking pan with vegetable cooking spray; set aside.
Rinse blueberries with cold water and pat dry with paper towels. In a medium bowl, stir sugar with cornstarch; add blueberries, toss to coat well. Spread blueberries in the prepared pan.
In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over-mix); gently spread batter over berries.
Bake in preheated oven until center springs back when gently pressed, 25 to 30 minutes. Cool 5 minutes in pan; carefully invert onto a cake plate. Serve cake wedges with yogurt.
* This original recipe called for more sugar. If desired and for a sweeter cake, make cake with 1/4 cup sugar instead of 1/8 cup (2 Tbsp).
Serving suggestion is not included in the nutritional analysis.
Upside-down cakes are usually made in a pan with a curved bottom, baked, then turned over, allowed to set, and served upside-down.
Turning the cake upside down is a critical process, in order to avoid parts of the cake from sticking to the pan. In this case, flouring the pan is not advised.