A signature trait of mine is that I can be quite sensitive. I see a restaurant going out of business, I ponder and wonder why people didn’t like it. I cannot tolerate people being mean to waitstaff or a salesperson. Someone beeps their horn at me while driving, I can’t sleep at night thinking about it. I see a person eating alone at a restaurant, I wonder if they are okay and if they have any friends. I see devastating news on the television and I am in tears.
I mentioned restaurants going out of business first because that is something that really bothers me. I know some restaurants just serve bad food and are mismanaged. But, I think of the planning and the blood, sweat, and tears that people put into such endeavors. It really breaks my heart. My sister is the same way, one time she started crying when she saw a big grand opening sign for a new restaurant and no one inside with the waiters ready to serve. She said, “They have all the food ready and are waiting for people to eat it.” Even typing that sentence makes my heart sink.
Where I live now, I have seen the closing of several restaurants and bakeries. New places just don’t do too well here. There aren’t many options in terms of dessert. This saddens me because I love going out for dessert. When I lived in Montreal there was a patisserie at every corner and back home in Rhode Island, Pastiche is a local institution.
Baking is not my speciality. I do enjoy it, but when I bake, my usually organized, neat, and tidy self goes out the window. Flour splattered all over the counter, 100 random mixing bowls, eggshells, and sugar are in a disarray all over my kitchen. This is why I wish, I could go and pick up something from a dessert shop and call it a day. It would save my kitchen from a tornado of baking supplies.
I made this summer berry upside down cake firstly, because I went crazy buying berries last weekend at the farmer’s market and secondly, I didn’t have the ingredients to make cheesecake for my husband. ***Husband spoiler alert: I am saving the cheesecake his birthday next month.***
I was also unsure how this cake would turn out because I was combining two recipes together. Also, another baking phobia of mine is that my dessert will come out tasting too eggy. I am one of those people who can’t stand the smell or taste of egg yolks. I am sure the “real” foodies will now outcast me. But to my defense, who wants an egg-yolky tasting dessert anyway? The upside-down aspect of the cake also had me on the edge. I was convinced this was going to be a disaster comprised of me using a knife to scrape off the berries from the bottom of the pan. Thankfully, none of this was the case and the cake was delightful, not overly sweet and just the right hint of berry goodness. Plus, the berry colors are my absolute favorite.
Sorry, if I depressed any of you with the ramble about my sensitive nature. At least, I ended with cake.
Summer Berry Upside-Down Cake
Serves 6-8
adapted from Martha Stewart’s Plum and Raspberry Upside-Down Cake and Ina Garten’s Honey Vanilla Pound Cake
Ingredients
5 tablespoons unsalted butter, at room temperature (2 tablespoons for the pan)
4 tablespoons canola oil
1/4 cup light brown sugar
2 pints raspberries*
1 pint blackberries*
1 1/2 cups cake and pastry flour
1/2 teaspoon ground cinnamon
a pinch of nutmeg
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup organic cane sugar
2 eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1/2 cup plain yogurt
*use any fruits you like and are in season
Method
Preheat your oven to 375 degrees. Spread 1/2 tablespoon of butter over the bottom of a springform pan (8 1/2″ by 2 1/2″). Line the bottom of the pan with parchment paper spread the remaining 1 1/2 tablespoons of butter over the parchment paper. In a bowl, mix the berries with the brown sugar. Arrange the berries on the bottom of the pan, I clustered the blackberries in the middle and surrounded them with the raspberries. Set aside.
Next, in a bowl, sift together the flour, cinnamon, nutmeg, baking soda, baking powder, salt.
Using an electric mixer with the paddle attachment, cream together the remaining butter, canola oil, and sugar for about 3 minutes. Combine the eggs, honey, and vanilla in a bowl and drop one egg at a time into the butter, oil, and sugar mixture on medium speed. Mix until combined and add in the yogurt and mix until incorporated.
Turn your mixer to low speed and gradually pour in the flour until it is combined. Do not overmix.
Pour the batter evenly over the berries. Bake for 1 hour, but at the 40 minute mark turn the oven down to 325. After 1 hour, make sure the cake is done by inserting a knife and making sure it comes out clean. Allow to cool. Using a knife, go around the edges of the cake to make sure it does not stick to the pan. Unlock the springform pan and invert it over your serving dish, so that the berries are on top (remove the parchment paper). Dust with powdered sugar and serve with fresh vanilla whipped cream.
that made me sad. waiters standing inside, no one coming in, but those are just newborn labour pains-am sure it picked up soon enough…this is a beautiful recipe. now if you move here to Toronto, inshallah, maybe we can make that mess in the kitchen together. i have only baked with one person in my life- a lady who is a mother to me, but i think you and i could make a good sisterly mess in the kitchen! it’s a lovely and creative recipe- almost your own, since it’s a combo of two. x shayma
aww thanks, shayma. so sweet of you to extend the offer to bake with me especially since you bake only with one other person before.
yes, I try to look at the bright side too, restaurants do pick up, baby steps.
What a poignant post. I know what you mean, sometimes things like hearing bad news or seeing a new restaurant empty can be quite sad. As for people dining alone, please try not to worry too much. I do it from time to time and actually enjoy it; I can be a bit of a loner.
The cake looks lovely. Way to combine the 2 recipes. I do that–recipe combining–too. What a beautiful result you got!
Thanks! I dine alone too sometimes so I don’t worry as much about that. But still, there are some people who just look sad. 😦
all I read was CHEESECAKE!!!!!!!!
too obsessed!!!!
mmmmmmmm
Im with husbo, all i read was cheesecake too. please please please put up recipe for that as well 🙂
I will, rits!!!
Soon, hope your cooking is going well!
Nadia
I can totally relate to your feelings; I hated it in Beirut when after the summer of 2006 so many business closed (after the bombing) and people were at people dreaming of getting out.
This cake is the one I would have picked to make! I love berries and cake and this light cake reminds me of the Italian frutti di bosco tart cake; I love it, way better than cheesecake!
The bombing in Beirut…so tragic. It’s heartbreaking to see people living on the edge like that.
Thanks for your sweet comments, Joumana.
I have the same sentiments as you Nadia, its always sad when a restaurant or a business closes down. I try to support a local business as much as I can.
Lovely upside down cake, I love both berries and cake! 🙂
Thanks, Sara. Me too, I always go into new businesses and keep going back. I always like to help the little guys out and try to stay away from the big bullies. hehe.
Makes me wish I had a piece of cake and a chai right about now 🙂
Thanksss
wow great cake, would love with tea Rebecca
Thank you, Rebecca! Now I’m craving a cup of tea!
Very Summery love it!!!
Thanks, Mom!
looks delicious, but I don’t like to think about all the sad restaurants out there 😦
this would go great with pastiche’s vanilla chai, my favorite!
next time make it into a bread pudding with challah bread!!!
pastiche’s vanilla chai is toooo strong….gives me a headache. heehe
This cake looks amazing. And your pictures are so beautiful. As good as anything I’ve seen at Pastiche! I totally agree about restaurants closing. I’m usually the one person eating in there – trying by myself to keep undiscovered gems open. Never works, of course.
Thanks, Katie. I think Pastiche def. has a few up on me, but thanks for the sweet compliment. Im the same way, I try to keep businesses afloat but yes, it doesn’t really work :(.
That looks delicious! What a great way to use up all those early summer berries. I also know what you mean about seeing places open and close. I live in NYC and see it happen all the time. There was a time when I wanted to open a restaurant someday but after seeing all the failures here (not always because of the quality, sometimes the stars just don’t align), it’s made me not want to ever open my own place.
Thanks, Marc!
It is so heartbreaking to see the effort and then the failure of places.
Yeah, I can’t even imagine the disappointment of opening up a place and then having it fail.
But, I’m sure if you opened up a place, it would be booming!
Great post, love that you show off the dirty dishes:)
hehe, baking isn’t all pretty. Thanks for your comment!
I love the way u have used so many berries in ur cake making them healthy treats. Love berries and ur cake looks absolutely fabulous. Its adorable!
Thank you so much, Mallika! 🙂
Truly beautiful dessert!
First time on your blog. Great blog!! The upside down cake looks yummy! And I’m with you on the “egginess” thing. I can’t stand it either.
Thanks, Hanaa! I know, when desserts taste like scrambled eggs it ruins my whole experience!
I love the combination of berries!!! I loove loove this blog. Love the pictures too. It made me hunggry.
If you wont mind I’d love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it’s all set, Thanks!
Thanks so much, Christine for your kind comments!
You’re so much welcome!
[…] Recipe adapted from For The Love of Yum […]