I haven’t cooked a legitimate meal for myself in over a week. Seriously, you should see my fridge. I think there’s like… a stray ear of corn and some milk.
I feel like the punch line of a bad joke.
‘A cooking teacher walks into a take-out restaurant….’
‘There once was a cooking teacher who ate only popcorn for dinner…’
The first week of camp was a huge success, but W.O.W. am I tired. The kind of tired where I barely had the strength to ride the subway home, let alone shop / cook / eat. So as we were cleaning out the fridge on Friday, I took a few stray food items home to sustain me over the weekend.
When life hands you nectarines [and one of your best friends turns 24]… make a cake!
This is the ultimate brunch cake. It’s a great compliment to add to a savory spread, and the fruit topping adds just the right amount of sweetness. The cake itself has a distinct almond flavor, which is only made better by the depth of the brown sugar and spices.
Not to mention it’s beautiful.
Blueberry – Nectarine Upside Down
Makes 1 9-inch cake
Adapted from Epicurious
4 T. butter
¼ c. brown sugar
1 T honey
½ c. blueberries [fresh or frozen]
6 T butter
¾ c. loosely packed brown sugar
½ t. vanilla extract
½ t. almond extract
½ c. almond milk
1 c. whole wheat flour
½ c. almond meal
2 t. baking powder
¼ t. salt
½ t. cinnamon
1/8 t. all spice
Preheat oven to 350. Lightly grease a 9-inch cake pan.
Add the butter to a pan on the stove. When the butter starts to melt, add in the brown sugar and honey. Cook on low heat until the mixture comes together and starts to thicken a little, 2 minutes or so. Remove from heat and pour into the bottom of the cake pan.
Slice the fruit into wedges, and arrange around the pan it whatever pattern you fancy. Don’t be afraid to crowd the pan a little.
Mix together the dry ingredients in a separate bowl.
Cream together the butter and sugar. Add the eggs one at a time, mix, and add the extracts.
Alternate adding the dry ingredients and the milk to the sugar + butter, mixing well. When everything is mixed together, spoon the batter over the fruit. Spread evenly with a knife or spatula.
Bake for 50 minutes, or until a toothpick comes out clean.
Allow the cake to cool for just a minute or two. Run a knife around the edges of the cake and turn out onto a plate. Replace any of the fruit that may have gotten stuck in the pan. Allow the cake the cool completely.
Serve warm or room temperature. [With or without whipped cream / ice cream ]
Happy Birthday Molly!