July 27, 2008 at 12:32 pm (Food)
The number of power outages in the Yukon boggles the mind. If nothing else, they certainly make us aware of how much we rely on electricity. I had just finished pouring the batter on top of berries for an upside-down cake when we experienced a black-out in my area. Since I had just bragged on Kara’s blog, the banana bread baking goddess, about having baked a banana bread in a barbecue once, I decided I’d try it again with this cake:
Heat the BBQ on high for a few minutes. Then turn one side off, and reduce the other setting to medium. Place cake on upper level opposite the side that’s turned on for indirect heat.
This was supposed to be an upside-down blueberry cake, but I didn’t have enough blueberries, so I added strawberries to make up the rest. The cake was delicious.
We played a game of Scrabble (I won – yeah!), ate some cake, and the power returned. Here’s the recipe for anyone interested. It’s from a eighty-something woman I knew many years ago:
Blueberry Upside-Down Cake (or any other berry)3/4 cups butter or margarine 1/2 cup brown sugar, packed 2 cups fresh berries, washed (or frozen berries, drained & thawed)
2 teaspoons grated lemon rind 1/2 cup granulated sugar 1 egg 1 1/2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk
- Melt 1/4 cup of the butter in 9″x9″x2″ pan.
- Sprinkle with brown sugar.
- Mix berries with lemon rind; put in pan, distributing evenly.
- Cream rest of butter (1/2 cup) with granulated sugar, and beat until light. Add egg and beat well.
- Sift dry ingredients together.
- Add dry ingredients alternately with milk to butter/sugar mixture, beating until smooth.
- Spread on top of berries.
- Bake in 375° oven for 30 minutes. (I do the toothpick check.)
- Let stand 10 minutes, then turn out onto plate.
P.S. You can use more berries.