This cake brings rave reviews and is a nice change from the predictable pineapple upside-down cake. The cake is sweet, very light and tender and the berries keep it deliciously moist. We ate it warm, with ice cream after dinner tonight and our neighbor took home several pieces (guarding the dish on his lap as he left on his tractor...ha ha ha).
Preheat your oven to 350F and spray a round 9" x 2" cake pan with vegetable spray. Line the bottom of the pan with parchment paper and then spray it again.
BOILED SYRUP TOPPING
1 cup white sugar
¼ teaspoon lemon juice
¼ cup cold water
~~~~~~~~~~~~~~~~~~~~~~~~
3 cups blueberries (thaw and drain if frozen)
Arrange the blueberries in the bottom of the parchment lined cake pan, set aside. In a heavy bottomed 2 quart sauce pan, stir the sugar, lemon juice and cold water together. Bring to a boil over medium high heat (occasionally brush the walls of the pan with a wet pastry brush to wash down any sugar crystals). Boil on medium heat, stirring once in a while, until it starts to turn amber. Watch carefully, because once it starts to turn color, because it will darken quickly. Pour evenly over the blueberries and set aside.
CAKE
1½ cups all purpose flour
1¾ teaspoons baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ cup whole milk
2 teaspoons vanilla extract
½ cup butter (room temperature)
1 cup packed brown sugar
2 large eggs
.
In a small bowl, mix flour, baking powder, ginger and cinnamon together, set aside. In another small bowl, mix milk and vanilla extract, set aside.
.
With electric mixer, beat the room temperature butter for one minute, or until it is light and fluffy; add brown sugar and beat on high for 3 minutes. Reduce speed and add eggs, one at a time, beating well after each. Make sure you scrape down the sides of the bowl once in a while.
.
Now you need to mix in the milk mixture and the flour mixture, but make sure you alternate (dry...milk...dry...milk etc.). Scrape down the bowl and give it one final mix but don't mix too long. Pour the batter over the blueberries.
Bake at 350F for 35 to 45 minutes, or until a toothpick inserted in center of cake comes out clean (it takes 45 minutes in my oven). Remove from oven and let the cake cool in the pan for 15 minutes. Run a thin knife around the edge to loosen, then invert on a serving plate and peel off the parchment paper. Cool, this is excellent with ice cream.
NOTE: Do not make this in a springform pan because the sauce might leak out.
NOTE: The berries appear quite wet when you first invert the cake, but as it cools off, the sauce thickens considerably.SEE VIDEO TUTORIAL >>
Wednesday, July 27, 2011
BLUEBERRY UPSIDE-DOWN CAKE
Related Posts:
MILKY WAY CAKEJoan, my dear friend of 40+ years, sent me this recipe. It is one of the easiest (and richest) cakes I've ever tried and it is covered with a deliciou… Read More
CARAMEL PEAR UPSIDE DOWN CAKE FOR VALENTINES DAYI hope you will consider making this caramel pear upside down cake for your Valentine sweetheart. Served warm with a big scoop of vanilla ice cream, i… Read More
HOT FUDGE SUNDAY CAKEClick On This Photo For The Full Yummm-factor The first time I saw this recipe, I knew I had to try it because it had a lot of things going for … Read More
PEANUT BUTTER BLONDIES (and a thank you)These peanut butter blondies are dense, moist and packed full of peanut butter flavor; they are the consistency of a good brownie and would make an ex… Read More
CARROT CAKE with PINEAPPLEThis recipe has been in my recipe box for so long, that it seriously needs to be replaced. It is covered with thumbprints and little vanilla splash st… Read More
COFFEE-CHOCOLATE CAKE (AND AN UPDATE)Before Christmas, I purchased the holiday issue of a magazine called Sweet Cakes, published by The Best of Fine Cooking. I've made several desserts fr… Read More
CHIFFON CAKEA chiffon cake is sort of like an angel food cake, except better (in my opinion). It is an egg white based (like an angel food cake) but it also has a… Read More
FLUFFY WHITE FROSTINGThis is a fantastic frosting recipe, for many reasons. First of all, it is delicious. After that, it is super easy, super quick, it takes no special i… Read More
BLUEBERRY UPSIDE-DOWN CAKEThis cake brings rave reviews and is a nice change from the predictable pineapple upside-down cake. The cake is sweet, very light and tender and the b… Read More
ORANGE AND POPPY SEED POUND CAKEThis orange & poppy seed pound cake is a true, mid-winter, blast of sunshine. It is (yet) another recipe from the holiday issue of Sweet Cakes pub… Read More
BROWNIE BITESSo what does a baker do to celebrate her 60th birthday? She bakes something SHE really likes!!! I found this little recipe gem… Read More
CLASSIC JELLY ROLL CAKEThis is an old classic recipe. I see variations of it online (with a whipped cream filling) however, this recipe holds true to its name JELL… Read More
FIVE STAR CHOCOLATE FUDGE GLAZEOnce you try this very simple, chocolate fudge glaze, you will be sold on it. I use it for a wide variety of things because it just takes a minute to … Read More
FLOURLESS CHOCOLATE & VANILLA MARBLE CAKEThis is a flourless chocolate and vanilla marble "cake" and it was absolutely delicious, although I don't know if I would really classify it as a… Read More
STRAWBERRY SPONGE CAKEWe love strawberry shortcake made with angel food cake or a sponge cake, rather than the biscuit type shortcake. This sponge cake recipe is … Read More