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Upside-down cake

Fruit slices are laid in browned sugar and butter in a frying pan, covered with an egg batter, cooked with a lid or in the oven for 15–20 minutes and turned out. From Erken's Stor kokebok (1949), p. 871.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 871 (falt i det fri)

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About the dish

The upside-down cake is an early version of the inverted fruit cake, made here in a frying pan with pineapple, apples or pears.

How to make it

  1. 1

    Make the caramel

    Melt the sugar and butter in a frying pan until light brown but not burnt. When the sugar is brown enough, lay the fruit slices in. Do not let any juice come with them.

  2. 2

    Mix the batter

    Mix the egg yolks with the sugar, water, flour and baking powder. Fold in the stiffly whisked egg whites last and mix well.

  3. 3

    Cook

    Pour the batter over the fruit in the pan. Put a lid on, or place the pan in the oven for 15–20 minutes.

  4. 4

    Turn out and serve

    Turn the cake out and serve it cold, with or without whipped cream and fresh fruit.

Changes from the original

"Del." is written as dl, teaspoon as tsp and tablespoons as tbsp. The book's heading "Deig" is read as the caramel and fruit layer. The text gives no oven temperature and none is added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 871)~69% of the text changedremovedadded
1,5 dl Deig: 1½ del. sukker (til karamellen). 2 ss spiseskjeer smør (til karamellen). ananasskiver annanasskiver eller annen frukt (epler eller pærer; uten saft). pærer). Op-ned kake. 2 stk egg (plommer og hviter skilt). 1,5 dl 1½ del. sukker (til deigen). 0,75 dl vann. 1,5 dl hvetemel. 1,5 ts ¾ del. vann 1½ del. mel 1½ teskje bakepulver. pisket fløte (til servering, valgfritt). frisk frukt (til servering, valgfritt). Smelt sukker Sukker og smør smeltes på en stekepanne til stekepanne, ja det blir lyst bli lyse brunt, men ikke brent. Legg fruktskivene i når Når sukkeret er passe brunt. La brunt legges fruktskivene i, men ingen saft må følge med.. Bland med. Til deigen blandes eggeplommene med sukker, vann, mel det øvrige og bakepulver. Vend inn de stivpiskede eggehvitene til slutt, eggehviter has i tilslut. Bland alt godt og bland godt.. Hell deigen hell det over frukten i pannen. Legg lokk på, over eller sett pannen stekepannen inn i ovnen i 15–20 minutter.. 15-20 minutter. Hvelv kaken og server den kald, kold med eller uten pisket fløte og frisk frukt.

Note on Modernised

«Del.» er skrevet som dl, teskje som ts og spiseskjeer som ss. Overskriften «Deig» i boka er tolket som karamell- og fruktlaget. Ovnstemperatur oppgis ikke i teksten og er ikke lagt til.

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Frequently asked questions

Which fruit can be used?
Pineapple slices, or apples or pears. No juice must come with them.
How long is the cake cooked?
15–20 minutes with a lid or in the oven.
Is it served warm?
No, the book says it is served cold, with or without whipped cream and fresh fruit.

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