Michael and I were having
an argument a friendly debate. Because the film What About Bob isn’t one of Bill Murray’s classics, he thinks it’s below him. Not worth watching again. But I think humor is humor. If you laugh, that can only be good, right?
My favorite scene is when Bill Murray is gushing over the meal Fay made for dinner. Mmmm…Mmmmm…Mmm-mm-mmm. That’s how I feel about cake.
I love cake. All kinds. Chocolate, vanilla, lemon, poppy. With whipped cream or buttercream. With custard or ganache. Opulent wedding cake or plain old poundcake. What’s not to like?
Here’s one I’ve been tinkering with that makes great use of summer fruits. It’s adapted from James McNair’s Cakes. Hope you enjoy it.
Blackberry Peach Upside-Down Cake
3/4 c unsalted butter, room temp. (divided)
1/2 c brown sugar
1/4 c granulated sugar
About 2 cups fruit (or more if you like). I used a cup of blackberries and then thinly sliced 2 peaches (but I ate some of the peach slices before they made it into the cake)
1 c flour
1/2 almond meal (or almond flour)
1.5t baking powder
1/2t salt (I used fleur de sel)
1 c granulated sugar (divided)
2 eggs, rooms temp.
1t vanilla extract (I usually whisk the vanilla into the eggs to avoid using another bowl)
1/2 c whole milk, room temp. (half & half works, too, if you have it on hand.)
- Preheat oven to 350F degrees
- Butter a 9inch cake pan (This recipe makes a low cake, so feel free to experiment with a smaller cake pan – increasing the baking time – if you’d like it to be a bit higher)
- Combine 1/4c butter, brown sugar and 1/4c granulated sugar in saucepan over medium heat. Cook a few minutes, stirring occasionally, until everything is melted and bubbly.
- Pour sugar mixture into prepared pan and, using a small offset spatula or rubber spatula, coax it to cover entire bottom of pan. It may need a minute to cool so you can push it to where you need it to go.
- Now sift the flours, baking powder and salt together. But honestly, almond meal/flour is a pain to sift so you don’t have to if you’d rather just sift the all-purpose flour with the baking powder and salt and then whisk in the almond meal that’s fine.
- In the bowl of a stand mixer with the paddle attachment, if you have one – otherwise use a hand mixer and a big bowl, beat the 1/2 c butter & 3/4 c granulated sugar until light and fluffy (about 5 minutes).
- Add the eggs one at a time and the vanilla extract, stopping to scrape down the sides of the bowl after each addition.
- Now on low speed, alternate between 1/3 flour mixture with half the milk. So it’ll go: 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour. Remember to scrape down the bowl after each addition. Important!
- Pour batter over fruit in prepared pan and smooth surface with spatula.
- Bake about 40-50 minutes or so. Could be longer depending on the type of pan you’re using and your oven. You want the cake to spring back when lightly touched.
- Also, I normally slightly underbake my cakes bc I prefer the texture and there’s nothing worse than a dried out, overbaked cake if you ask me. Use an oven thermometer for accuracy.
If you try the recipe please drop me a line to tell me what you think!