Upside Down Cake
hi all, shannen and i have decided to take turns posting (weekly) from here on, the whole blogging business has been a bit overwhelming, for us. on top of running the bakery, cafe and deli?! so this is the plan and hopefully it works out and we can keep you updated regularly with recipes, on goings, and any breaking news we may have!
last week we were up to our eye balls with cake orders, the cafe and bakery have been full for lunch and we found ourselves running low on retail cakes . we had to think fast... upside down cake has to be one of the most delicious quick cakes. the fruit layer bakes up into the top cake layer while in the oven, and once turned over on to a serving plate all the juices sink in and make a mouth wateringly moist tea cake. we used fruit we had on hand, nectarines and irish blueberries. this recipe is one i use in baking workshops, i've adapted it from one of David Lebovitz's recipes, and it works a treat.
historically, upside down cake is traditionally baked with tinned pineapple rounds and garnished with glace cherries. i love these flavours and the nostalgia behind them. but today we have more modern tastes and swap out the tinned for the fresh stuff, or mix it up with berries and stone fruits. pears are another favourite in the bakery, mixed with a bit of fresh rosemary. pear and rosemary? its amazing.
note on recipe: this recipe was taken out of a mini cookbook i self printed at home called: 'Simple Baking: base recipes for scones, muffins, custard tarts and upside down cakes.' i've use it in my easy baking workshops. the recipe was originally adapted from a recipe by David Lebovitz, see link above. if you're not reading his blog, you should! ive added a bit of maize meal and swapped the milk for buttermilk. use any fruit you have.
3/4 cup packed (135g) muscovado sugar
Fruit: sliced stone fruits and berries, sliced pears, sliced apples, or fresh pineapple slices
3/4 cup (150g) caster sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups (175g) flour
1 1/2 teaspoon baking powder
1/2 cup (120ml) buttermilk