When I was young (er), I was excited about my first job, my first love, my first car, my first time traveling abroad etc. Now that I am older, a food blogger and a homebody, I am excited about how the cake will turn out, especially ones that don’t require frosting such as these upside down cakes.
These two cakes are my early celebration. They have to be because it took me 3 times to make them right. 🙂 Celebration for what, you ask? Well, in a few weeks, I am about to move up to another ‘age box.’I am about to get even older, and I am about to be even happier. Truth be told, I kind of love being older. I catch myself laughing more, forgive quickly (yes, I am talking about you, who cut me off this morning.. haha), and not taking things personally that much anymore. And so, I made these cakes with the same attitude. It was amusing to see those cakes flopped the first two times I made them, but it was even more fun when I saw them turned out right on the third time. I can’t help but think that my life is the same way, which is about “laughing all the way through good and bad.”
These two cakes are indeed my early celebration, and I could not be more excited to share them with you.
- 6-8 oz. fresh blackberries
- 6-8 oz. fresh raspberries
- 1 cups sugar
- 190g. unsalted butter, softened to room temperature
- 1-2 tsp. finely grated lemon zest
- 1 tsp. vanilla paste
- 3 eggs, at room temperature
- 2 cups (300g.) all-purpose flour
- 1+1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup (60g.) almond meal
- 1 cup (250ml) buttermilk, at room temperature
- Honey (option), to serve
- Preheat oven to 350F. Line the base and sides of a lightly greased 6” round cake tin with non-stick baking paper. Tightly arranged the bottom of one tin with fresh blackberries and another tin with fresh raspberries. Set aside.
- Mix all-purpose flour, baking powder, baking soda and almond meal in the bowl. Set aside.
- Place the butter, sugar, lemon zest and vanilla paste in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients in three additions alternately with buttermilk in two additions. After each addition, beat until just combined. Finish mixing by folding all ingredients by hand. DO NOT OVERBEAT.
- Divide the batter in half, and spoon half batter over each tin. Smooth the top with a palette knife. Bake for 45-60 minutes OR until a tester inserted in the centre comes out clean. Rotate the pans halfway through. Allow to cool in the tin at room temperature for 2 hours or until just warm. Invert the cake onto a serving plate and remove the tin carefully to serve. Drizzle honey over the cakes, if needed, before serving.
- You might not need to use up all batter; just pour the batter about 3/4 of the cake pan 🙂
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