I do my very best to come up with creative post titles when I have the energy. But I think I've pretty much exhausted all of my cake references. I've done "Let Them Eat Cake" and "I'll Have My Cake and Eat It Too", and since it is Monday morning and generally no one likes Monday mornings, I'm stretching it to include frowns and references to the "upside down" in the cake title. But I'm pretty much out.
Anyway, my parents celebrated their 25th anniversary last week and I made this cake to bring to the dinner. Generally, my parents fall into the fruit dessert category. They are much less likely to order something insanely rich and chocolate. So as I was perusing through the Mother's Day cake ideas on Bon Appetit's website, I found this recipe and thought it would be perfect for the occasion. It was incredibly delicious. Sweet, but not overpowering. The cake was dense and had substance, but wasn't too heavy and wasn't at all dry. I think it would be a perfect cake for hot summer nights. Both of my nieces also enjoyed it, so it's a kid-friendly dessert too. Finally, the difficulty-factor was pretty low. I actually whipped it up Friday morning before class, cooked it while I showered and got ready, and then let it cool while I was gone. Definitely give it a try!
Blackberry Buttermilk Upside Down Cake
recipe from here
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) plus more for pan
2 1/2 cups (10 ounces) fresh blackberries note: I got two containers, closer to 12 ounces and I loved it
1/4 cup plus 1 1/3 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated orange zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)
I'm looking back over the recipe now and it occurred to me that I used regular flour, not cake flour. My cake turned out great, but I only cooked it for an hour (instead of the hour and twenty five minutes the recipe called for) and as I mentioned, it almost had a pound cake-type consistency. I'm wondering if the lighter, more refined cake flour would have changed that? I'm not sure and I'm also not sure I would want it changed. It was pretty delicious as it was.