7.22.2009

Blueberry Upside Down Cake

And more blueberries. Don't blame me! They are in season in the stores and I am obliged to buy boxes and boxes of them until my kids cry and run away at snack time. Heh. Actually I made jam with honey last week and I froze a bunch on cookie sheets for winter use. Now I have cherries for 4 pies and blueberries for 3 pies put up in the freezer. I am so going to enjoy them next winter when apples and oranges stroll by in season-less monotony.

berries frozen and waiting for the food saver

I still have a 5 pound box to use up so I'm thinking I'll make a double batch of jam to use them up and maybe freeze the rest. Tonight I was inspired to try something new. This doesn't really constitute a 'summer dessert' but I think it is truly an inspired take on the simple sponge cake. Skillet cakes, made with sponge cake and fruits, were popular at the turn of the century with the pineapple coming in the roaring '20s. Initially made with cherries or apples pineapple was readily available in the '20s and it soon became an American dessert icon. It was sometimes referred to as 'better than sex cake' but I think I might have to argue with that. (what say you Donna?)

Here is my version slightly adapted from Alice Water's Cranberry Upside Cake in one of my favorite cookbooks " The Art of Simple Food". I also tried a new oil in this recipe, in place of some of the butter I used Tropical Traditions Virgin Coconut Oil. I really liked the slight sweet flavor of the oil and it gave the cake a fine depth of flavor. Use butter if don't have Coconut Oil and you'll be fine. My teenage (DRIVING!!!) son said "ift ghooodsth" with his mouth stuffed full.
Score one for mom!


Blueberry Upside DownCake---oven 350 degrees

4 Tbsp butter or use half coconut oil and half butter
3/4 cup of sugar

2 3/4 cup washed fresh blueberries
2 Tbsp water

1 1/2 cups of flour
2 tsp baking powder
1/4 teaspoon salt
1 stick of butter again you can use half coconut oil and half butter
1 cup sugar
1 tsp almond extract
2 eggs, separated
1/2 cup of milk

in an 8 inch skillet or medium sauce pan melt the butter and sugar together, stir constantly until it bubbles
if you are using a skillet set it aside if you are using a sauce pan pour the sugar butter mix into an 8-9 inch cake pan, cool
in a medium sauce pan cook the blueberries and water until the berries start to pop
pour over the sugar and butter mix and set aside
measure the flour, baking powder and salt into a bowl and set aside
cream the butter and sugar together until fluffy
add the almond extract and beat again
add the egg yolks 1 at a time beating well after each addition
add the flour and milk alternately mixing slightly after each addition just to incorporate the flour
beat the egg whites until they hold soft peaks
gently fold in the egg whites until they too are incorporated
spread over the berries
bake in the heated oven 35-40 minutes until the cake is done, turn the oven off and left the cake rest 10 minutes
let it rest another 10 minutes then turn in out on a cake plate
the extra berries will slip off, let them fall they look so beautiful

before the batter


the first slice out
mmmm

2nd week of the Best Food/Foodie Foto contest is open for business. I think the kinks are worked out and I am looking forward to seeing what food shots make it in this week. Send 'em in and make sure you give me a shout out on your blog so we can keep up the weekly contest. Email me with questions or if you want to sponsor a future prize. jinxyjune@gmail.com

The rules are easy:
  • simply send a photo or 2 of your best shots of the week and their link/s
  • enter as many photos as you would like
  • photos MUST be from a post during the 'week'
  • the 'week' starts Sunday 12:01 AM and runs through Saturday 11:59 PM AST(4 hours later that Eastern Standard time)
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Peace and Love,




I couldn't help including this picture of our little museum and tourist visitor center. We've had stormy weather these last few days and then the clouds blew away. Blue sky for a minute anyway the clouds rolled right back in a few minutes later.

9 comments:

  1. this looks like a seduction of blueberries - blueberries rated triple X - nice!

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  2. I added you to my giveaway the other day. Sorry to say you did not win but I did add you in. No one likes blueberries I live with. This does look yummy..

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  3. This looks so good. I'm going to make your asian coleslaw this weekend and I cannot wait to let you know how my version comes out.

    Yum!!

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  4. I love upside down cakes. Look at that gooey deliciousness all over. I'd like a slice of that please.

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  5. Wow, that cake is loaded. Do you think you could bake it on a grill in the summer.

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  6. This is like the 5th blueberry dessert I've seen today! And this is a MEGA blueberry upside down cake! Looks so yummy.

    Of course, you could always make jam, then make the lemon-blueberry marble cake I just blogged about. You won't be sorry :-)

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  7. I am so loving the looks of this upside down cake..

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  8. OMG. That is an explosion of good stuff. All those berries!

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