Yesterday, No. 1 son asked me if he could borrow my car for a little while. I, of course, let him and didn’t think another thing about it until later when I discovered he had taken my filthy car through the car wash AND filled the wiper fluid reservoir (which was empty)! What a kid! :-)
I’m not sure what I did to deserve that…but I have a suspicion it was a “thank you/I’m sorry” gift for the puppy messes I had to clean up when I was babysitting our grandpuppy Milo. ;-) Whatever the reason, I was very touched…and grateful!
As a Thank You to his Thank You I decided to make him his favorite dessert…Berry “Upside-Down” Cake. I was taking out the ingredients when it occurred to me that I haven’t ever posted about this recipe. Since this is one of our family’s very favorite desserts, and one I’ve loved since I was a little girl, I figured it was high time I shared it!
When celiacs entered our lives a couple of years ago I stopped making this dessert. But several months ago I thought I would give a gluten-free version of it a shot and was thrilled with the results. I am learning that there are just some recipes that lend themselves to gluten-free transformation much better than others. THIS is one of those recipes! I served it to 8 people for dinner yesterday (including my mother-in-law who is visiting) and EVERYONE loved it.
Here is the recipe from my Mom’s files:
1/2 cup softened butter
2 cups sugar (divided)
1 cup milk
2 cups flour (I use Pamela’s Gluten-Free Baking Mix)
4 teaspoons baking powder
1/4 teaspoon salt
1 (15 ounce) can berries (my mother always made it with canned boysenberries, but I can’t ever seem to find those in the store, so I make it with blueberries or blackberries. This time I used blackberries, because it’s what I had on hand, but blueberries are probably my favorite.)
With a handheld electric mixer (or in a stand mixer), cream the softened butter and 1 cup of the sugar together. Add the milk, mix until smooth. Add the flour, baking powder and salt and mix until combined.
Pour the batter into a 9 x 11 baking dish, spreading it out to cover the bottom. Pour the can of berries (including the juice) over the top and then sprinkle the other cup of sugar on top of that. Bake at 350 degrees or 30 minutes.
When it comes out of the oven you’ll see why WE call it “upside down” cake (unfortunately I forgot to snap a picture at this point!) because the cake batter on the BOTTOM of the pan will have bubbled up through the fruit layer and is now on TOP. Traditionally an “upside-down cake” is a cake that is baked in a single pan, then turned over and eaten upside-down, but we like OUR version of “upside-down”. :-)
Allow to cool for 10 to 15 minutes and then serve with vanilla ice cream. Or MY favorite way to eat it is with half and half poured over it! Not quite so sweet!
Be prepared for lots of silence while people eat it with fervor and abandon, followed by lots of mmmmm’s and ahhhhh’s and “I love this stuff!”