The weather in London has been insanely beautiful the last couple of weeks, so we’re short on blog posts, but I’ve been making cakes and pies to welcome summertime. So if you need something patriotic for Memorial Day back home today, or for the Queen’s Diamond Jubilee festivities next week, this strawberry upside down cake is a goodie. The original recipe called for blackberries, but they weren’t available, so use what’s local, what you can find.
INGREDIENTS// 2 1/2 cups (12 oz) strawberries, halved / 1/4 cup plus 1 Tbsp sugar / 1 cup
all-purpose flour / 1/2 tsp baking soda / 1/4 tsp salt / 4 Tbsp unsalted butter, softened / 1 large egg,
at room temperature / 1 tsp vanilla extract / 1/2 cup well-shaken buttermilk
INSTRUCTIONS// Put a rack in middle of oven and preheat to 175°C/350°F. Butter an 8×2-inch round cake pan and line bottom with two rounds of parchment paper, then butter top piece of parchment. Dust pan with flour, knocking out excess. Arrange strawberries in one layer in pan. Sprinkle with 1 Tbsp of sugar. Whisk together flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/4 cup sugar in a large bowl with an electric mixer (paddle attachment) at high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Add flour mixture and buttermilk alternately in 3 batches, scraping down sides of bowl between batches, mixing until just incorporated. Spoon batter evenly over berries, smoothing top. Bake until top is golden and a wooden toothpick comes out clean from center—about 35–40 minutes. Cool cake in pan for 5 minutes. Run a thin knife around sides of pan, invert a large plate over pan, and, using pot holders to hold plate and pan tightly together, flip cake onto plate. Peel off parchment and serve with vanilla ice cream. Adapted from Gourmet.