Upside-down Yogurt and Fruit Cake / Naopaki kolač sa jogurtom i voćem

This is a perfect quick lockdown cake which you can really whip up with just about anything. Any jar of canned fruit will do here. We happened to have some frozen apricots that were an excellent fit for the cake. Admittedly, I went a bit overboard with the amount of fruit so the cake kinda started to fall apart once I flipped it over. Me being impatient and not waiting for the cake to cool completely had a lot to do with that as well. However, if you use a more reasonable amount of fruit and are not as greedy as I am, this will all work out wonderfully.

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INGREDIENTS:

(Yields 1 cake / 3.33 EUR)

For the batter:

2 eggs (0.40 EUR)

1 tsp pure vanilla extract (0.03 EUR)

2 cups yogurt (0.80 EUR)

3 tbsp butter, melted (0.40 EUR)

5 tbsp plain white sugar (0.03 EUR)

2 and ½ cups all-purpose flour (0.17 EUR)

Pinch of salt (0.01 EUR)

1 tsp baking powder (0.01 EUR)

½ tsp baking soda (0.01 EUR)

Additional:

1 cup of canned fruit of choice (1.33 EUR)

2 tbsp brown sugar (0.07 EUR)

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat the oven to 200°C. Grease a baking pan with butter and line it with parchment paper. Sprinkle the lined pan with brown sugar and set aside. Drain the canned fruit from all juices. If using frozen fruit, thaw it first and then drain.

In a bowl, whisk together eggs, vanilla and yogurt. Add in melted butter and stir to combine. Add in sugar, flour, salt, baking powder and baking soda. Stir until everything is well combined and no clumps remain. Arrange the drained fruit in your baking pan, on top of brown sugar sprinkle, then carefully pour over the batter. Even out with a spatula, then bake for 30-35 minutes until a test skewer comes out clean.

Leave the cake to cool completely in its baking tray, then flip over onto another tray. Slice and serve at room temperature.

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Evo vam recept za jedan savršeni karantenski kolač koji uistinu možete pripremiti sa bilo kakvim konzerviranim voćem. Ja sam iz naše škrinje iskopala neke smrznute marelice koje su se pokazale idealnima za baš ovako neki jednostavni recept. Priznajem, malo sam pretjerala sa količinom voća pa se sve malo krenuo raspadati kada sam kolač preokrenula. Također, nije tu pomogla ni činjenica da sam bila nestrpljivo i pohlepno prase, pa mi se nije dalo čekati da se sve do kraja ohladi. Međutim, ako stavite neku razumnu količinu voća i niste nestrpljivi kao ja, baš sve bi vam u vezi ovog kolača trebalo ispasti super.

SASTOJCI:

(Za 1 kolač / 24,82 kn)

Za smjesu:

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

2 šalice jogurta (6,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

5 žlica običnog bijelog šećera (0,25 kn)

2 i ½ šalice glatkog brašna (1,25 kn)

Prstohvat soli (0,01 kn)

1 žličica praška za pecivo (0,10 kn)

½ žličice sode bikarbone (0,01 kn)

Dodatno:

1 šalica konzerviranog voća po vašem izboru (10,00 kn)

2 žlice smeđeg šećera (0,50 kn)

Maslac za namastiti protvan (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Maslacem lagano namastite protvan i obložite ga papirom za pečenje. Sada po papiru još posipajte ravnomjerni tanki sloj smeđeg šećera, pa sve skupa stavite na stranu. Konzervirano voće ocijedite od svih sokova, a ako koristite smrznuto voće, prvo ga odmrznite pa onda i ocijedite.

U zdjeli pomiješajte jaja, vaniliju i jogurt. Dodajte rastopljeni maslac pa promiješajte da se sve sjedini. Sada dodajte i šećer, brašno, sol, prašak za pecivo i sodu bikarbonu. Miješajte dok ne dobijete jednoličnu smjesu bez grudica. Ocijeđeno voće rasporedite po dnu protvana posipanog šećerom kojega ste si pripremili. Pažljivo preko svega prelijte smjesu, pa poravnajte špatulom. Pecite 30-35 minuta, dok vam testni štapić ne bude čist.

Pustite kolač da se skroz ohladi prije nego ga iskrenete na drugi protvan. Režite i poslužite na sobnoj temperaturi.

Upside-down Yogurt and Fruit Cake / Naopaki kolač sa jogurtom i voćem

2 thoughts on “Upside-down Yogurt and Fruit Cake / Naopaki kolač sa jogurtom i voćem

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