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When life is topsy turvy, make upside down cake

We’ve just said goodbye to some friends who popped over for a visit from LA. We were more of a pitstop on their way to the more glamorous climates of Sri Lanka but still, was lovely to have them here. Their trip coincided with a lot of familial upheaval so whilst we endeavoured to feed them proper home cooked foods most days (I say most days, at least two days they were here I was too hungover to leave my bed – I’m a classy girl), we often failed and left them to their own devices. I did, however, get around to trialling the bundt pan chicken I’ve seen on various blogs recently. It’s basically like beer can chicken but on a bundt tin instead of a beer can – the idea is that it stays moist all over and the skin gets crispy as the air circulates around it. It was good but think I overstuffed the base of the tin with potatoes and onions as the skin on the legs didn’t get that crispy. So when I’ve perfected the potato to chicken to tin ratio, I’ll post my very own variation. I cleverly froze the carcass like some kind of weirdo who freezes bones and yesterday, I used it to make bone broth. Well stock but bone broth sounds fancier.

Anyway, they’ve left and we’re left with lots of fruit (mostly because that was what I lazily fed them on) so yesterday, I decided to use that fruit up during a lazy Sunday of baking and brothing.

Also related, I bought a basil plant from the supermarket a few months ago. I am not green fingered. I have a beautiful herb garden in our garden that flourishes in the summer months but then dies in winter and is never the same. I just don’t have that gardening bug. Anyway, I bought this plant, fully expecting it to be dead in a few weeks – but a few months later, it looks like this. This is very exciting news to me, I haven’t killed a plant. I need a medal. Anyway, a girl can only have so much pesto so decided to use the basil in this cake.

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Look at the size of that bad boy.

So below is my recipe for an upside down cake. I did two variants – one plum, one cherry but the cake and topping recipes remain the same. You can use most any fruit with this – apples and harder fruit may not cook down to the lovely softness of stoned fruit though.

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Upside down cake

Preheat your oven to 160C

For the topping

  • 50g softened butter
  • 50g soft brown sugar

Mix this together until it’s light and creamy then spread on the base of your tin. If you’re making the plum and basil variation, lay a line of basil leaves down the centre of a loaf tin then slice 3-4 plums and layer this over the basil, pushing down slightly so it’s stuck to the topping. Put in the fridge whilst you make the cake batter.

For the cake

  • 120g butter
  • 120g golden caster sugar
  • 2 x medium eggs
  • 120g plain flour
  • 1tsp baking powder
  • Pinch of salt

Cream together the butter and sugar in a mixer until light and fluffy then add the eggs one by one until just incorporated. Add the flour, salt and baking powder and combine. Spoon the batter on top of the topping and flatten the top then put in the oven for 25-30 mins until a skewer inserted into the top comes out clean.

Leave to cool in the pan for a few minutes, then loosen the sides of the cake, place a serving plate over the top of the tin and invert – the cake should come loose and be ready to serve.

We ate ours warm with Haagen Dazs Belgian chocolate ice cream which I can confirm is a total win. But sure it’d be fine with cream/vanilla ice cream/marscapone/on it’s own/cold out of a bowl for breakfast. You choose.

 

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