Today is one of those coastal feeling days in the SF Bay Area. A light breeze is gently pushing a few lingering clouds out of our skies. The air smells fresh. If you own a blue and white striped tee shirt, it’s the kind of day you might wear it.
We had a wonderful relaxing weekend, enjoying time with both family and friends. We spent Saturday boating on Clear Lake with family including grandchildren. Watching the kids tubing behind the boat was so entertaining, especially with grandpa – I haven’t laughed that hard in I don’t remember when.
My grandson Noah celebrated his 8th birthday on Saturday and I made him this cherry upside-down cake, which traveled up to the lake incredibly well. I was worried it wouldn’t be quite big enough to serve 12 people but with a scoop of vanilla ice cream on the side, it worked out perfectly.
You may have noticed that I had a little fun with my pictures this week. I found a new photo editing site called PicMonkey where you can add all the special effects you’ve ever dreamed of to your photos…This site offers free online photo editing, which is really all you need, but if you’re feeling over the top creative – they offer a Royale level which costs a few dollars a month. This upgraded service is for anyone who likes photography and has ever lost themselves in a store like The Paper Source. I’m thinking art supplies, rubber stamping, scrapbooking, glue, glitter, ribbons, stencils, paper flowers, embossing-we are talking embellishments here my crafty followers! Check out PicMonkey, I think you’re really going to like this site.
Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson.
- For the Upside-down Caramel Topping
- 1/4 cup (2 ounces) unsalted butter
- 3/4 cup (5&1/4 ounces) granulated sugar
- 2 tablespoons lemon juice (about 1/2 lemon)
- 4 cups (1&1/2 pounds) pitted sweet cherries
- For the Cake
- 1 cup spelt flour
- 3/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup (6 ounces) unsalted butter
- 1 cup plus 2 tablespoons granulated sugar
- zest and juice of 1 medium orange
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup (7&1/2 ounces) sour cream
- Preheat the oven to 350F.
- Spray a 9" square metal pan with baking spray.
- To Make the Upside-down Caramel topping
- Melt the butter in a medium size sauté pan over medium heat, then stir in the sugar and lemon juice.
- Turn the heat up to medium high and bring the mixture to a boil.
- It will become foamy and turn a light brown.
- Remove it from the heat when the mixture turns a deeper amber color and pour the caramel into the prepared pan. Let it cool for about 10 minutes.
- Place the pitted cherries in a single layer on top of the caramel with the pitted sides facing up, so the good sides of the cherries will be on top when you turn the cake out of the pan.
- To make the cake
- Sift the flours, cinnamon, baking powder, baking soda and salt together in a medium bowl.
- Place the butter, sugar and orange zest together in the bowl of an electric stand mixer and cream until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, scraping down the bowl after each addition.
- Stir in the orange juice and vanilla, the mixture will look curdled.
- Stir in the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture, scrape down the bowl as needed.
- The batter should be smooth and thick.
- Gently scrape the batter into the prepared pan, evenly covering the cherry layer.
- Bake for about 60 minutes, or until the cake is golden browned and springs back when lightly touched on top.
- Cool the cake in the metal pan on a cooling rack for about 45 minutes.
- Flip the cake out of it's pan by first loosening the sides with a metal knife.
- Then place a flat platter over the top of the cake and quickly turn the cake over and it will slide out onto the platter.
- This cake can be stored wrapped in plastic for 3 days at room temperature, it also freezes well.