Friday, 28 December 2012
Blueberry Upside Down Cake
As much as I love typical Christmas fayre such as Turkey, Pudding and Mince Pies, pretty soon I reach saturation point. The richness of the usual festive treats seems to take its toll, and I feel sluggish. But there is still entertaining of family and friends to do. That won't really be over until after New Year's Eve. So there is still food to prepare and meals to organise.
Although pudding wise, I may still want something warm and comforting, I feel the need for something simple. The sharpness of blueberries in this cake, combined with a simple, not too sweet cake batter, is just what I'm after.
Warm from the oven, it's moist and soothing. With the barest drizzle of cream it's a perfect pudding.
If you have last minute guests, it's also quick and easy to put together. If you have a bag of frozen blueberries stashed in the freezer, it's a no fuss dessert. With 40 minutes baking time, and a little prep time, it was on the table in less than an hour.
Blueberry Upside Down Cake
Ingredients (for one 7 inch soufflé dish)
4 tbspn melted unsalted butter
135g soft light brown sugar
105g plain flour
1 tspn baking powder
1/4 tspn salt
1 egg (weighing 57-64g in the shell)
60ml milk - at room temperature
Preheat the oven to 160 Fan / 180 conventional / 350 F / Gas 4. Butter a 7 inch souffle dish. Separate the sugar into two batches of 50g and 85g, and the blueberries into 150g and 75g.
Pour 2 tbspns of the melted butter into the soufflé dish. Sprinkle over 50g of the sugar, and then 150g of the blueberries.
In a medium bowl, sift together the flour, baking powder and salt. In another bowl, gently whisk the remaining 2 tbspns butter, 85g sugar and egg. Add the milk and mix well (as the milk is at room temperature, it won't curdle or solidify the melted butter). Add the flour mixture and mix until you have a smooth batter.
Gently, pour half the batter over the blueberries in the soufflé dish. Scatter over the remaining blueberries and then top with the remaining batter.
Bake in the centre of the oven for about 40 minutes until risen and golden - a skewer inserted into the centre will come out clean.
Immediately, turn out onto a serving plate. The best way to do this is to put your plate upside down over the top of the dish, then, using oven gloves as the soufflé dish will still be hot, grab both dish and plate and then quickly flip them over.
This is definitely best served whilst still warm from the oven, but I would give it about 10 minutes to cool slightly. You don't want it too hot.
The blueberries on the top of the cake will have almost dissolved into a lovely, fruity topping. Those that are within the cake are like little pearls, just waiting to be discovered.
Recipe adapted from Martha Stewart - find the original here