Ingredients
- 3 tablespoons unsalted butter + some more to grease the pan
- 3 tablespoons light brown sugar
- 1/2 lemon’s juice
- 3/4 small starfruit, cut into 4 parts and seeds removed
- 1/2 cup pecan nuts
- 1 1/4 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 8 tablespoons unsalted butter (room temperature)
- 2/3 cup packed light brown sugar
- 2 large eggs
- 1/2 cup low fat yogurt
Method
- Start by positioning an oven rack in the center of the oven, and preheat to 180 degrees celsius.
- Then, butter a 9″ round cake pan.
- Topping preparation : Melt the butter, brown sugar and lemon juice together in a microwave safe small bowl and put in the microwave.
- After that, spread the mixture over the bottom of the prepared pan and cover it with the starfruit slices by nestling them next to one another and overlapping. Set aside.
- Cake preparation : You should spread the pecans out on a baking sheet and bake until nicely toasted, 8 – 10 mins.
- Let cool and then pulse in a food processor until finely ground.
- Then, whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
- Now you can beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 mins.
- Add the eggs 1 at a time, beating to incorporate after each addition.
- Scrape down the side of the bowl as needed and adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
- You can now pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter.
- Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 – 50 mins.
- Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter.
- You need to let the cake cool completely before serving.
Sounds great! I’m a big fan of upside-down cakes and have posted a few recipes for this type of cakes, but never tried it with star fruit. I love the idea! 🙂
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I agree with Ronit! I love upside cakes too. Plus, I never knew you could cook star fruit. Sounds very pretty.
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Yes we can! You should definitely try
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I have to find some. They aren’t always available. Plus, usually I find star fruit beautiful but not very tasty. Are they supposed to be slightly tart? That’s why I like the spices you used. Great combination!
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