Prickly Pear Upside-down Cake
1/4 cup butter
1/2 cup brown sugar
3/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup prickly pear juice
1/2 cup butter, melted
1 teaspoon vanilla
6 prickly pear fruit, glochids singed over fire, peeled, seeded and sliced
Preheat oven to 325 degrees F. In a 9 inch springform pan, put 1/4 cup butter. Put pan in the oven just until butter is melted. Sprinkle with brown sugar and arrange prickly pear fruit on top. Mix flours, sugar, baking powder and salt. Separately, mix prickly pear juice, 1/2 cup melted butter and vanilla. Combine the two mixtures and pour into prepared pan. Bake for 3o minutes or until a toothpick inserted in cake comes out clean. I like the cake to have some brown edges. Cool, invert on to a serving plate and enjoy.
6 thoughts on “Prickly Pear Upside-down Cake, Summer in Tucson”
I never did hear of such a thing ~~~ but it sure looks good and I’d love a taste of it!
Thanks, Deb! I wish I could pass a slice to you through the screen. Take care, Amy
Amy! I loved all of these photos. This cake looks fabulous – bookmarking for a special upcoming weekend.
Hi Tammy, Thanks, and enjoy! Hope you’re having a good summer. Love from Tucson, Amy
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Oh my Heavens Ladies…. this is magnificent!
Thanks, Nancy! Love, Amy