Monday, May 6, 2013
TWD Upside Down Cake
I'm trying to learn to be just a little bit more flexible (Paul, Mom, anybody else who's reading this, you can stop laughing now!), and my cooking seems like a good place to start. I'd much prefer to follow directions exactly, but getting rhubarb and baby cake pans was going to be expensive and kind of a pain, so I decided to make do with what I had. Paul is growing rhubarb, but we had a very cold March and the rhubarb doesn't get much sun anyway, so it's nowhere near ready yet. I read in the paper that rhubarb isn't even available at the farmer's market yet, and at Whole Foods it was $7.99/lb. I did, however, have a bag of frozen figs from our tree that I've been meaning to use up. The suggestion in the recipe head-notes that this could be made with any fruit gave me the confidence to substitute figs. Although I'd love to buy baby cake pans (and now that I'm thinking about it I might actually have some in the basement somewhere) they weren't readily available, but I do have a nice cast iron skillet so I decided to follow the instructions for one big cake instead. Once that was decided, the rest of the recipe was easy. The most annoying part--by far--was nicely arranging all of my fig halves, only to realize (stupid me!) that when you're making an upside down cake you have to start with the pretty side down. Oh well. Flipping them all over wasn't actually that bad. Once that was settled, the batter came together in no time. I really like upside down cakes--they're pretty and so much easier than having to frost a cake--and this is definitely one that I'll make again. Maybe when our rhubarb is ready!