If you follow this blog for a while, you probably noticed by now that I’m very fond of upside-down cakes. The combination of buttery, caramelized fruit layer, with a light tasty cake on top, is one I can have again and again, and I enjoy creating new combinations for the basic cake. Continue reading
Once again, I’m back to baking one of my favorite cakes – an upside-down cake. This time I chose Bosc pears to be the star of the fruit layer, to which I also added brown sugar and five spice powder. The powder, which is an aromatic blend mix of cinnamon, cloves, fennel, star anise, and Sichuan peppercorns, paired beautifully with the pears, and deepened the brownish color of the topping. Continue reading
If you’ve been following this blog for a while, you’ve probably noticed my fondness for upside-down cakes. I like the combination of caramelized fruity layer and cake so much, that I constantly come up with new ways to prepare it. This time I was lucky to have found beautiful fresh quince and Meyer lemons, so I’ve decided to use both in one cake. Continue reading
The Jewish New Year is celebrated today, and this brings back memories of traditional foods, even to an agnostic such as me. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Continue reading
I am very fond of upside down cakes, and bake them often in the summer, with all the juicy ripe fruits. Now that it’s the midst of winter, the selection of fruits at the store is far from bountiful, so I realized it was time for experimenting. Continue reading
With such abundance of juicy and tasty summer fruits, I had to use them in a cake as well. As it was hard to decide between using the ripe peach or the plums I’ve had, I’ve decided to opt for the “why choose?” solution, and made two cakes, using the same cake batter.
Well… it seems I was too optimistic to think I can post a new post this week. So, once again, I’m re-blogging an older post from 2 years ago.
I use this recipe year-round, with different types of fruits, but this version with rhubarb is still my favorite. As rhubarb season is right now, I’m sure the recipe will come handy.
See you next week (hopefully) with a new recipe.
Upside-down cakes got a bad reputation it the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificiality red colored maraschino cherries”…
Yet, upside-down cakes are wonderful when made properly; the sugar and butter at the bottom caramelize lightly, blending nicely with the fruit and with the cake batter on top. Add to this the fact that the cake is very easy to make, and you can’t help but wonder why on earth anyone would consider ruining this nice cake with all those horrid ingredients. So, here’s a chance to redeem the cakes’ bad reputation.
As I found beautiful rhubarb at the store, I’ve decided to use it for the fruit layer – and it turned out to be a great match. The color pops up and the tangy flavor is…
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After a few lengthy recipes, I’ve decided it’s time for something a bit quicker and easier to make. My initial idea was to bake a simple pear-ginger cake, but then I’ve found these lovely kumquats at the store – and decided they would fit perfectly in the cake.
So, even though I ended up complicating the simple recipe a bit, the result was definitely worth it. I believe “festive” is a good word for describing this fragrant, colorful and moist cake. It is just perfect for this time of the year, or for any other festive occasion. Try it and enjoy.
Upside-down cakes got a bad reputation in the States, and it is no wonder why, when most of the recipes for it call for “a box of yellow cake mix, canned pineapples in heavy syrup and artificially colored red maraschino cherries”…
Yet, upside-down cakes are wonderful when prepared properly, with fresh ingredients; the sugar and butter at the bottom caramelize lightly, blending nicely with the fruit, and with the cake batter on top. Add to this the fact that the cake is very easy to make, and you can’t help but wonder why on earth anyone would consider ruining this nice cake with all those horrid ingredients. So, here’s a chance to redeem the cakes’ bad reputation. Continue reading