How’s that for use of yummy cake adjectives?
I met three young girls a couple Saturday mornings ago, at Sidewalk Citizen Bakery (you must really go one Saturday morning at around 10:30 am) and I wrote their names down, in case I forgot. And then I did, and I’ve spent the past half hour going through the mountain of papers on my desk, and I can’t find it, and I so wanted to say hi! But girls, you know who you are, if you were at Aviv’s two Saturdays ago and you made raspberry buttermilk cake for the first day of school.
I’ve been thinking of raspberry buttermilk cake since they reminded me of it. Well, not the whole time, but almost.
And I never did manage to get raspberries. But I did get a flat of blueberries – bloobs, as W calls them – and I managed to rescue enough from him to freeze for future muffins and to make a cake.
Rather than mix them into the batter or scatter them on top, which is what I’d normally do, W requested an upside down cake, which was delicious even though blueberries are a bit fragile to hold their own on the bottom of an upside down cake. It did turn into a soft maple-y goo, so if you don’t mind scraping the ones that stick on the bottom of the pan (it’s OK, they’re nice and soft, not at all sticky or hard to retrieve) and replacing them on top of your cake, you should make this. Otherwise just do the batter, scatter the berries overtop and bake.
How could you resist something so appealingly purple, that says I love you in a totally not-Barney sort of a way? Thanks for the reminder girls!
Maple Blueberry Upside Down Buttermilk Cake
1/3 cup brown sugar
2 Tbsp. butter
2 Tbsp. maple syrup
1-2 cups fresh or frozen blueberries
1/4 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla
1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk or thin plain yogurt
Preheat oven to 350°F. Butter an 8″ or 9″ round cake pan and put the brown sugar, butter and maple syrup in it – put it into the oven as it preheats and then stir with a fork until smooth and scatter with the berries.
In a largish bowl, beat the butter and sugar for a few minutes, until pale and fluffy. Beat in the egg and vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt.
By hand or with the mixer on low speed, add the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, mixing each time just until combined. Spread the batter over the blueberries the pan, smoothing the top.
Bake for 25-30 minutes, until golden and springy to the touch. Let cool for 10 minutes, then invert onto a cooling rack or plate, or eat warm, straight from the pan.
September 18 2011 10:34 pm | cake