The Pacific Northwest is renowned for its berries, and it is a well earned reputation. Our berries are abundant, sweet, and relatively inexpensive.
Last week I found an abundance of strawberries and blueberries in the refrigerator. On the brink of becoming over-ripe, I decided to turn them into a cake.
This cake is sweet on top, but rich and dense on the bottom. In my opinion it works equally well as a dessert as it does a breakfast or snack cake (ie: it tastes really good with coffee).
Strawberry-Blueberry Up-Side Down Cake
enough halved strawberries and blueberries to cover the bottom of your baking dish when cut and fleshy parts are face-down.
1 1/2 c sugar
1/4 c butter (room temperature)
1 Tbs olive oil
1 tsp vanilla extract
1 egg (room temperature)
2/3 c milk (room temperature)
1 1/3 c flour 2 tsp baking powder
1/4 tsp kosher salt
1. Preheat oven to 350 F (put on convection if you can). Liberally butter a pie dish.
2. Coat fruit with about 2 tablespoons sugar (more or less depending on sweetness of the fruit). Add fruit to pie dish, flesh side down. Try to make it pretty as this will become the top of the cake.
3. Cream 1 cup sugar, and 1/4 cup butter. In a separate bowl mix together vanilla, egg, and milk. In a separate bowl sift together flour, baking powder and salt. With the mixer on low speed alternately add the dry and wet ingredients, just until combined (start and end with dry ingredients). Finish mixing with a rubber spatula.
4. Pour batter over the fruit, pop into the oven, and let bake for 50 minutes (or until a toothpick inserted into the middle comes out clean). Let cool 20 minutes and invert onto a platter. Note that if you wait too long to invert, the cake is more likely to stick to the pie dish.
5. Eat! *Tastes best warm or at room temperature, but is not bad cold.