U is for Upside Down Cake

All the flavor you love in a Black Forest Cake without all the fuss and muss.  This semi-homemade cake is made with canned cherry pie filling, a cream cheese layer, and a boxed cake mix baked up in a cast-iron skillet.

U is for Upside Down Cake.......

Rhubarb Upside Down Cake #SummerDessertWeek

This cake is easy, delicious, and impressive.  Tender, tart rhubarb is sweetened and caramelized in a cast iron skillet, covered with a citrus-tinged cake, and finished with a crunchy crumble.

We are sharing Summer Desserts all week long.......

Sharing a Delicious Cake Recipe and our Upcoming Road Trip North

You don't have to choose between Carrot Cake and Pineapple Upside Down Cake.  You can combine them into one scrumptious dessert that will have your family fighting for the last piece.

Cara Cara Orange, Semolina and Almond Upside-Down Cake #CakeSliceBakers

 This cake has a texture similar to cornbread as it is made with Semolina and Almond Flour.  It is a very different type of cake but one bite and you will see why it is so popular in France.

Welcome to the Cake Slice Bakers.......

Peach Upside Down Cake and the Weekly Menu #CakeSliceBakers

Fresh peaches are in season in Michigan right now and I am one happy camper.  This delicious cake starts with fresh peaches cooked in a caramel sauce and then topped with a simple white cake.  So very good.

It's time for the Cake Slice Bakers...............

Clementine and Olive Oil Upside Down Cake #CakeSliceBakers

This lovely cake is a perfect ending to your next dinner party yet easy enough to make for a quick weeknight treat.  Made with ingredients you probably have on hand, one bowl and one pan it is ready in less than an hour.

The Cake Slice Bakers are opening up a new cookbook for the New Year........

Lemon Blueberry Upside Down Cake and a Book Review #foodiesread

National Blueberry Month is officially over but blueberries are still plentiful and inexpensive right now so let's just keep on baking!!!

Besides the fact that I had overbought when I went shopping for our  #NationalBlueberryMonth event and had tons of leftover blueberries, even after making this Crumb Cake and Homemade Blueberry Syrup, I was mostly inspired to make this cake based on a novel I just finished.

My friend Cam, of Culinary Adventures with Camilla, reviewed this novel and gave it a big thumbs up so, having just finished my Cook the Books selection, I ordered it up.  

My first reaction when reading this novel was surprise.  Not at the novel, but at the fact that Cam had recommended it.  This is not her usual genre of book at all but I am very glad that she decided to go against the grain and read it since I never would have heard of it otherwise.

This novel is a quick, easy read....perfect for a hot summer day by the pool, relaxing in a shady spot in the park or sunning yourself on the beach.  It starts off with the protagonist, Aimee, at church on her wedding day celebrating not her wedding but her fiance's funeral Mass.

Aimee is, of course, devastated.  Not only has she lost her fiance but her lifelong companion and best friend.  Aimee and James met as youngsters and grew up to fall in love.  Now he is gone and she is left floundering.  

Immediately following the Mass, Aimee is approached by a "psychic" who tells her she has information about James and that he is not dead at all.  Aimee tries to write her off as a nut but can't shake the feeling that there is something to her story.  

Thus begins the nearly two year quest for Aimee to continue with her life while not being able to completely reconcile to the belief that James is truly gone.  

During the months after the funeral, Aimee opened a gourmet coffee shop and cafe.  She also met Ian, to whom she found herself very attracted.  Ian comes to work for Aimee and comes to her house one evening to try some of the recipes on which she is working.  She serves him a Lemon Blueberry Cake and they share their first kiss.

BINGO....my inspiration for using up some of those many blueberries hanging around in my refrigerator.

Aimee made a lemon cake stuffed with blueberry filling.  I decided to take an easy route and make an upside down cake using a lemon batter and blueberry topping.

It was amazing.  I know that if you try this cake you will love it and I think if you read this novel you will enjoy it.  I know that was the case for me.  Please let me know if I am right.

Sharing this review over at Foodies Read 2017.  Stop by and see what the others are reading and eating this month.

Lemon Blueberry Upside Down Cake

3/4 c. brown sugar

3 T. butter

2 c. blueberries

1/3 c. water

2 t. cornstarch

1 stick butter, room temperature

1 c. sugar

zest and juice of 1 small lemon

1 c. flour

pinch of salt

1/2 t. baking powder

1/4 t. cinnamon

1/4 t. cardamom

Melt the brown sugar and butter in a cast iron or oven safe skillet over med high heat.  Add the blueberries, water and cornstarch.  Cook and stir until blueberries soften and liquid is thickened and glossy.  Remove from heat.

In the bowl of a stand mixer, cream together the butter, sugar, zest and lemon juice.  Reduce speed to low and stir in flour, salt, baking powder, cinnamon and cardamom.  Once incorporated, increase speed and mix well.  Batter will be stiffer than cake batter.

Gently spread the batter over the blueberries.  It is not necessary to get the batter completely to the edges of the pan.  Bake in a preheated 350* oven for 40-45 minutes, until golden brown and a skewer inserted in the center removes cleanly.  Print Recipe

Caramelized Cranberry Cake for the Cape Cod Select Holiday Blogging Challenge

I was approached by Cape Cod Select and asked if I would be interested in entering their Holiday Blogging Challenge.  Categories for this challenge are beverage, entrees and baking.  Bloggers are allowed to participate in all 3 categories if they wish.  One winner is chosen from each category and will receive a prize of $500 and there will be one overall winning recipe for a grand prize of $1000.

I was sent two bags of fresh frozen cranberries for use in this challenge.  I have not/nor will I receive any monetary compensation unless I am deemed a winner of this challenge in one of the aforementioned categories.  To participate in this challenge I have agreed to refer to the cranberries by name brand in the recipe, include a picture of the cranberries that I received to use in this challenge and include links to the companies social media as well as a download to stores where my readers will be able to find Cape Cod Select Cranberries.

That being disclosed, I want to assure my readers that all opinions in this post are completely mine and completely accurate.  Cape Cod Select Cranberries were used in the implementation of this recipe so as to allow me to take part in this challenge.

I was excited to enter this challenge.  I love baking and cooking with cranberries. In fact, I participated in a Cranberry Week challenge last month where a group of us shared cranberry recipes for a whole week!

I love cakes but I am not a huge frosting fan so when I am able to make a cake sans frosting I jump at the chance.

This cake is made in the style of an upside down cake.  I first caramelized the fruit in a cast iron skillet, added the batter and allowed it to bake creating a syrupy sweet topping that was offset by the tart bite of the cranberries. 

I hope you enjoy my recipe.  You can find Cape Cod Select Cranberries at nearly 5000 stores nationwide.  Check their store locator to find them near you.  Cape Cod Select is also on Facebook, Twitter, Instagram and Pinterest.

Caramelized Cranberry Cake

created by A Day in the Life on the Farm

Prep time: 10 minutes

Bake time: 50 minutes

1 c. brown sugar

1/2 c. butter, divided

1 t. cinnamon

2 c.  Cape Cod Select Premium Frozen Cranberries, thawed

3/4 c. granulated sugar

2 eggs

3/4 c. milk

1 t. vanilla

1/2 c. sour cream

2 c. all purpose flour

2 t. baking powder

In a 12" cast iron skillet, over med high heat, melt 1/4 c. of the butter.  Add the brown sugar and cinnamon. Cook and stir until melted and bubbly.  Remove from heat and add the cranberries, stirring to coat and covering the bottom of the pan.

In the large bowl of a stand mixer, fitted with the paddle attachment, cream the remaining 1/4 c. of butter with the granulated sugar.  Add the eggs, one at a time, beating well after each.  Stir in the milk, vanilla and sour cream.  With the mixer on low speed, gradually add the flour and baking powder until moistened. Increase the speed and mix until just blended.  

Carefully pour the batter into the skillet in a circular fashion covering the cranberries evenly.  Place in a preheated 375* oven for 40-50 minutes, until golden brown and a skewer inserted in the center removes cleanly.  Remove from oven and cool in pan on baking rack for 10 minutes.  Run a knife around the edges of the cake and flip onto a serving platter.  Print Recipe