Tag Archives: cake
…no explanation necessary. Boston Cream Pie slightly adapted from Cook’s Illustrated Pastry Cream 2 c half-and-half 6 large egg yolks ½ c sugar pinch table salt ¼ c all-purpose flour 4 T cold unsalted butter, cut into four pieces 1 ½ … Continue reading
Last week my office underwent a big change when one of my coworkers retired. She was one of the more senior level people in the office and had always been my go-to human encyclopedia when I needed help on a … Continue reading
It may technically still be summer, and some days are still warm(ish), but Labor Day has passed so it’s unofficially fall. I hope you all enjoyed your Labor Day weekend. I spent several days trekking around Puerto Rico, sometimes laying … Continue reading
Sometimes I bake something with no intention whatsoever of blogging it. It seems simple and not so special and just something I made for the heck of it. Fortunately, this has happened enough times that I now photograph most things … Continue reading
Last weekend family and friends gathered to celebrate my dad’s retirement. After 40 years of working (albeit one day per week for those of you who know him, haha), he is now on Easy Street. The opportunity to feed a … Continue reading
Have you ever wanted a slice of cake? Just one slice? But you don’t have a cake. And if you made a cake, you’d surely eat the whole entire cake. And, well, that just wouldn’t be pretty. And that means … Continue reading
Red Velvet Cake has been one of my favorites for a few years now, but I had never made it myself. Because I had some excess cream cheese on hand, but more so because it was my coworker’s birthday and … Continue reading
Do you have somebody who you have wronged and you don’t know how to make it right again? Has your childhood friend never forgiven you for comparing her hair to a poodle? (Mine has, and she remains a dear friend … Continue reading
Usually when you hear someone talking about freezing their eggs, they don’t mean the kind in their refrigerator. Then again, most people don’t have the ghost of the Abominable Snowman living in their fridge. I apparently do. I have known for some time now that the temperature dial in my refrigerator moves on its own. Every few days, it will migrate from “cold” to “coldest” and I’ll find my water and other miscellaneous items covered with a bit of crystallized ice. I just move the dial back and that’s that. But not today. Today, even the eggs were frozen. (Ironic since my apartment is an oven and I’d just love some of that cold fridge air to fill the house….) Fortunately I had just bought some new (unfrozen) eggs and was able to proceed with the day’s baking project – Blueberry Upside Down Cake.
I had actually gotten the idea of doing a Blueberry Upside Down Cake at New York’s famous “21 Club,” which I visited earlier this week as part of Summer Restaurant Week. I was, unfortunately, a bit disappointed by the food but the Blueberry Upside Down Cake was quite good and I decided to give it a go myself after finding a recipe on Thibeault’s Table. The cake was very moist and the blueberry juices crept into the cake perfectly. I used fresh blueberries and opted not to include cinnamon in my cake, as that just doesn’t strike me as a summer-y flavor, but I’m sure it’s good either way.
Blueberry Upside Down Cake
1/2 c melted butter
1/2 c brown sugar
2 c blueberries (fresh or frozen)
1 T lemon juice
1/2 c butter
3/4 c granulated sugar
1 t vanilla
1 1/3 c cake flour (all purpose flour will work as well)
2 t baking powder
1/4 t salt
1 t cinnamon (optional)
3/4 c milk
In 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.
Cream butter; gradually add sugar, beating until light.
Beat in egg and vanilla.
Sift together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture.
Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean.
Let cool 10 minutes in pan, then turn out on to large flat plate and serve warm or at room temperature.