Hello! My sweetheart would really like a strawberry-mango upside-down cake for his birthday, so that’s my plan. When poking around online I saw a recipe for a strawberry cake that incorporated half a cup of reduced (by half) strawberry purée in the batter. I love the idea of having the cake be extra-strawberryish, but I think I should start from a batter that’s intended for an upside-down cake. Thoughts on adjustments to make, or otherwise how to add a purée to the batter without throwing everything off? Or am I flying too close to the sun here?
Thanks for any guidance!
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