Remember last week when I posted about the not-really-in-season Shrimp Rolls? I mentioned that I also found a cake that I hadn’t posted about whose season had also passed. And then I started thinking. Yes – this cake did have nectarines on it, and yes – nectarines are now out of season. But guess what?? The original recipe called for cranberries – not nectarines! So while my version may be out of season, this cake is one that is good for any season. Just substitute the fruit, and you can have this year-round!
I’m especially glad this cake is good year-round because it really is quite delicious. Definitely nothing fancy. But good enough that I wish I would have gotten a second piece! I made this for a dinner I went to, and there were 5 of us there. It sliced perfectly into 6 portions, leaving 1 slice for me to take home to my husband. Although I seriously thought about eating it myself on the way home!
[Fill in the Blank] Upside-Downer
adapted from Baking: From My Home to Yours
Makes 1 8-inch round cake, about 6 servings
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 ¾ sticks (14 tablespoons) butter, at room temperature
1 cup minus 2 tablespoons sugar
2 cups fruit
1 teaspoon vanilla extract or ½ teaspoon almond extract
1/3 cup whole milk
1/3 cup jelly, for glazing
Center a rack in the oven and preheat the oven to 350°F Put a 8×2 inch round cake pan on a baking sheet.
Whisk together the flour, baking powder, salt and cinnamon.
Melt 6 tablespoons butter in a small saucepan. Sprinkle in 6 tablespoons sugar and cook, stirring, until the mixture comes to a boil. Pour this evenly over the bottom of the cake pan, then top with the fruit, either smoothing the layer and pressing it down gently with your fingertips or fanning out the fruit. Set aside.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup of sugar and continue to beat until pale and creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed. Pour in the vanilla. Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Mix in the milk, then the rest of the dry ingredients. Spoon the batter over the fruit and smooth the top with a rubber spatula.
Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean. Remove it from the oven and run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the fruit sticks to the pan-as it might-just scrape it off with a table knife and return them to the cake.
If you want the glaze, warm the jelly in a small saucepan over low heat, or in a microwave. Gently brush the glaze over the hot cake. Let the cake cool at least 20 minutes before serving.