Strawberry Rhubarb Upside Down Cakes

Servings: 6 cakes
Prep Time: 25 minutes
Cook Time: 20 minutes

Ingredients:

¼ cup melted unsalted butter
1 cup diced rhubarb (about 1 stalk)
1 cup diced strawberries (about 6 large strawberries)
¼ cup brown sugar
2 teaspoons blood orange zest, divided
1 cup all purpose flour, plus 1 tablespoon
½ cup fine cornmeal
1 ½ teaspoon baking powder
½ teaspoon kosher salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
4 large egg yolks
1 teaspoon vanilla extract

Special Equipment:
Non-stick jumbo muffin tin

Procedure:

  1. Preheat the oven to 350°F. Equally divide the melted butter into the 6 jumbo muffin cups.
  2. In a medium-sized bowl, stir together the rhubarb, strawberries, brown sugar, 1 teaspoon of blood orange zest and 1 tablespoon of flour. Divide equally into the bottoms of the muffin tins, over the melted butter.
  3. In a large bowl, whisk together 1 cup all purpose flour, cornmeal, baking powder and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the ¾ cup of unsalted butter and granulated sugar until light and fluffy, about 5 minutes.
  5. Add in the whole eggs and egg yolks one at a time, being sure to scrape the bowl between each addition. Beat in the remaining teaspoon of blood orange zest and vanilla extract.
  6. With the stand mixer on low, add in the dry ingredients a little at a time until just incorporated, being sure not to overmix.
  7. Use a portion scoop to equally divide the batter amongst the jumbo muffin cups, about ⅓ cup of batter per cake.
  8. Smooth out the tops of the batter and then place into the oven to bake.
  9. Bake for 18-20 minutes until the cakes are cooked through and the center springs back slightly to the touch. If the tops begin to brown too quickly, lightly place a piece of aluminum foil over the tops for the remainder of the bake.
  10. When finished, remove from the oven and let rest for 2 minutes. Place a baking sheet or cutting board over the top of the muffin pan and carefully flip the pan over, releasing the cakes onto the baking sheet.
  11. Serve warm or cooled.