Well, if this doesn't literally take the cake:

I wanted to make the below cake and, while I did start it out in a
cast iron skillet as it suggests, I thought it would look cool to turn
it into a square springform pan that I've had for ages and never used.
It was 8" square and would fit on my cake stand perfectly. Except it
didn't. Like an idiot, I was thinking, yes, 8" square, but *not*
thinking 11 1/2" corner to corner! Doh!

Note to self: when planning ahead, actually plan ahead to the very
*end*

Second note to self: opening a can with liquid inside with a can
opener over a drawer somewhat ajar is not a good idea.

This seems to be a jelly-side-down kind of day.

Not sure about this recipe yet as it's just out of the oven, so this
isn't an endorsement. I can tell you that there's no way you can
"pour" the batter on the cherry/blueberry mix. It's more like a
cobbler topping, sticky and dense.

@@@@@ Now You're Cooking! Export Format

Spiced Cherry And Blueberry Upside-Down Cake

desserts

3 tablespoons butter, plus 1/2 cup melted butter,; divided
1/2 cup light brown sugar
1 pound sweet cherries, halved
1/2 pound blueberries
1 1/2 tablespoons fresh ginger, grated to a paste
1/4 cup water
2 cups (8.5 ounces) flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cardamom
1 cup buttermilk

Note: If baking in a springform pan, place a baking sheet on a rack
near the bottom of the oven to catch any syrup that might drip.

1. Heat oven to 375 degrees.

2. In a large 10- to 12-inch skillet, preferably cast iron, melt the 3
tablespoons of butter over medium heat. Add the brown sugar and stir
until dissolved, about 1 minute. Add three-fourths each of the
cherries and blueberries to the skillet, along with the ginger, and
stir gently so that they are evenly coated with the butter and sugar.
Add the water, cover the pan, and cook until the cherries and berries
have also released their juices, about 3 minutes. Uncover and cook
down over medium heat, stirring occasionally, until the mixture is
thick, sticky and jammy, about 5 minutes. Toss in the remaining halved
cherries and blueberries and stir to combine. If you are baking the
cake in the skillet, set the whole thing aside to cool. If you will be
baking the cake in a springform pan, scrape the cherry and berry
mixture into a 9-inch round pan (line the base with parchment paper,
to about one-half inch up the sides of the pan). Take care that the
mixture is evenly spread to the edges of the pan.

3. In a medium bowl, whisk together the flour, sugar, baking soda,
baking powder, salt, cinnamon, nutmeg, allspice and cardamom. In a
separate, large bowl stir together the buttermilk and the remaining
one-half cup melted butter. Then, working in batches, sift the dry
ingredients into the wet ingredients, mixing gently, until just smooth
and combined.

4. Pour the cake batter into the pan, over the cherry and berry layer;
gently smooth the batter to the edges of the pan using a knife. Bake
the cake until dark-golden and a toothpick inserted into the center
comes out clean, about 40 minutes (a springform cake will require
additional time). Allow it to cool for 10 minutes, and then run a
knife around the edges of the cake to loosen it, and turn the cake
over onto a large platter. (If using a springform, place a plate over
the pan, flip the pan over, release the spring mold, and peel back the
parchment.) The cake will be best on the day that it is made. Serve it
slightly warm or at room temperature.

Notes: LA Times

Yield: 8 to 10

Terry "Squeaks" Pulliam Burd

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To reply, remove "spambot" and replace it with "cox"

On Sun, 06 Mar 2011 15:55:42 -0800, Terry Pulliam Burd
> wrote:

> This seems to be a jelly-side-down kind of day.

Join the club! .... I finally remembered half an hour ago that
there's a pork butt in the refrigerator I'd intended to braise today.
Too late now. Good thing there are leftovers from yesterday. I'll
heat them up instead.

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Today's mighty oak is just yesterday's nut that held its ground.