With strawberries being at their peak at this time of year, it makes me remember playing hookie from work (back in my 20's) to go to a strawberry picking farm with my Mom she had found. We were so excited about the whole thing - we were making a whole day of it! We get there and pay our $3 for our bucket and off we go, only to realize picking strawberries only takes about 5-10 minutes!! HA! What did we do? Paid another $3 each and filled another bucket, only to wonder later what the heck we were going to do with all our strawberries!!
It's funny the simple things you remember at the most peculiar times, isn't it?
I'm seeing some family friends this coming Sunday - Father's Day - to help them with some things around their house (they're older).....I know, I know...you're wondering "but what about your Dad on Father's Day??" Me and my dad are going to the David Gray concert in 2 weeks (yippee!!) and I think that would be a PERFECT day to celebrate him (and I have the BEST gift ever for him - and he's not easy to buy for!)!!
Anywho....I found this recipe on a blog I love and thought I'd share it....I think I'll make this for our Sunday visit with friends:
Strawberry Upside-Down Cake with Cardamom
by Joy The Baker
www.joythebaker.com
makes: one 8-inch cake
For the Topping:
2 tablespoons unsalted butter
1/4 cup brown sugar
1 cup sliced strawberries
For the Cake:
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
2/3 cup sour cream
Preheat oven to 350 degrees F.
I used an 8-inch round with 3-inch tall sides. You can also use a 9-inch round with 2-inch sides.
Place butter in the cake pan and place in the oven. When butter is melted, remove pan from the oven. Using two pot holders, tilt the pan around and around, coating the sides of the pan with butter. Once sides are coated, set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, cream butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract. Beat for 1 minute.
Turn the mixer off, scrape the bowl, and add the dry ingredients. Beat on low speed while adding the sour cream. Beat until the batter just comes together. Batter will be pretty thick. Remove the bowl from the mixer and finish incorporating ingredients with a spatula.
Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan. Sprinkle strawberry slices over the butter and sugar in a single layer. Spoon batter over the strawberries and spread evenly with a spatula. Bake for about 35 minutes, or until a skewer inserted in the center comes out clean.
Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate. Serve warm with sweetened sour or whipped cream.
YUM-O!!! I'll keep you posted on how delish it is!!
Make some of your own memories this week with those you love!
Be true to you,
Heather
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