I’m doing a guest post today for my friend Anuradha and her blog Baker Street. We’ve become acquainted on Twitter and I was delighted when she asked me to do something for her blog. I love seeing her work through her baking adventures and I was most impressed with the wealth of information she put together recently on muffins!
An is from India (that’s her in the middle with Mdivani Monroe from LadiesWhoLunch and his partner Kieth) so you can imagine, we share cultural and generational differences but the one thing we have in common is that we both love to bake and have friends over to enjoy our efforts with us. As I’ve said in the post on her site, I was especially honored that she would invite someone with known high altitude issues (and no, not because I’m 6′ tall!) to do a guest post on her baking blog. That would be called a gamble!
Baking is therapy for An; a release from a very stressful job. She has never enrolled in a class or taken a course but loves exploring and playing with new flavors. The knowledge she shares has all come about through books, blogs and tv shows. While her blog currently focuses a lot on desserts she hopes to eventually balance it with savory baked goods.
I’ve always loved pineapple upside down cake so find myself being drawn to other cakes made in the same manner. I love the combination of fruit with brown sugar and butter that results in a sticky sweet topping, so when I saw a recipe in a recent issue of Bon Appetit for an Blackberry Buttermilk Cake that was made in an upside down fashion, I was sold. Now please, go visit An’s site and get to know her too!
Upside Down Sweet Cherry Cake
- ¾ cup 1 1/2 sticks unsalted butter, room temperature, plus more for pan and parchment
- 2 ⅓ cups cake flour sifted, then measured plus more for pan
- 3 cups pitted fresh sweet cherries
- ¼ cup brown sugar
- 2 Tbsp melted butter
- 1 ⅓ cups sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ teaspoons finely grated orange zest
- juice of one orange
- 1 cup well-shaken buttermilk
- Powdered sugar for dusting
- Position a rack in middle of oven and preheat to 350F.
- Butter a springform pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess.
- Using a piece of aluminum foil, wrap the bottom of the the springform pan tightly with the foil to avoid having melted butter dripping in your oven.
- Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
- Drizzle with the two tablespoons of melted butter.
- Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla, zest and orange juice. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated.
- Pour batter over cherries in pan; smooth top.
- Bake until cake is golden brown and cake bounces back when pressed gently with fingertip, about 1 hour for a 9? pan and about 45 minutes for a 10" pan. Test for doneness (see Notes).
- Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. Remove pan sides.
- Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.
- I have to make modifications to any baked good in Denver to insure that they rise as they should. One thing we do is increase the oven temp to get the batter to set before it can rise too fast and then deflate. As a result I ALWAYS cook for a shorter period of time. In this case it was prophetic. When I went to the Bon Appetit site to get the ingredients and preparation instructions there were a LOT of comments about the cooking time being too long. Though I do not modify the recipes here to show my revisions for altitude adjustment, I have revised the bake time considerably and my cake was done a bit before an hour. So…I suggest you start checking and testing for doneness in your neck of the woods.
- I think the additional flavor from adding orange juice was a good call…this is a dense, rich cake but that little bit of orange flavor with the cherries is a winner.