When I bought the ingredients for this lovely cake, I had every intention of making a cobbler. Raspberry Peach Cobbler sounded like a good idea. no? Well, for some reason, this morning it turned into an Upside Down Cake. Nothing wrong with that, but certainly far from the intent. 🙂 Turned out really really good, and start to finish, this only took about an hour. The raspberries on the edges sort of melted into the sugar solution, but that doesn’t really matter as it just made it like a jammy addition. Give it a go.
Getting to be spring so I thought that I would make the most of this lovely Sunday morning by making some spring-like food: Rhubarb, first of the season for me. This is a great little coffee cake, perfect for breakfast but would be great with afternoon tea as well. Fool-proof too. And if it isn’t rhubarb season, substitute fresh blueberries or even apricots or peaches later in the summer. Lots and lots of crumble, something my dad really loves.
Some days, it is socially implied and culturally expected that there be cake available. Today is one of those days. Happy Birthday to me! (Disclaimer: Birthday isn’t until the 10th, but I made the cake today.
Happy Christmas one and all! Here I am celebrating in the woods of Maine, where, sadly, there is no white Christmas and it’s 52F. Still wonder and nice though. And I made this Cranberry Upside Down Cake for Christmas dessert. It’s not much of a looker, but tastes fantastic — that whole combination of sweet and tart, with a little bit of cinnamon, clove and ginger. Also a touch of whipped cream add to the mix. Anyway, enjoy the day!
What can you say really … when you have an overload of delicious berries from the Pick Your Own at Russell Orchards, you just have to go crazy. This is amazing, if I do say so myself. You might call it a cheesecake (very lemony!), you might call it a pie. I call it yummy. Topped with red and champagne currants (disclaimer: I got the champagne / pink ones from Whole Foods), jostaberries, strawberries (the very last of the season!), blueberries and raspberries. It’s a time consuming project, but oh so very very good. If you have 24 hours to spare (or at minimum twelve, but half of that is cooling time anyway), give it a go.