Being able to visit my Alma mater last week got me to thinking about the first “magazine” recipe I ever made. I was a senior in college and had just written a paper on the viability of the Martha Stewart Living brand (and Martha Stewart Living Omnimedia) if Martha Stewart, the individual, were no longer the “face” of the company, much like Chanel and Coco Chanel. (This was before the whole obstruction of justice/insider trading prison term.) Of course, this meant reading through several Martha Stewart Living magazines. I, like many others, was entranced by the photos. One in particular was of a blueberry upside-down cake. The cake itself was easy to prepare, and after I pulled the cake out of the oven, I giggled gleefully as I immediately flipped the pan over onto a platter. My sisters and I wasted no time digging into the blueberry cake, and we stopped only to refill our glasses of milk. Obviously, this cake was a success!
Fast forward several years, and I’m thinking about that cake again. However, blueberries are not in season, and I don’t feel like paying $5.00 for a quart of blueberries. So, I used strawberries instead.Upon tasting this cake again, I realized how much I was missing out by not making it more often. Next time, though, I’ll add more brown sugar so that the cake itself is sweeter, just in case I don’t get a bit of the berries. And, I may have to actually invest in a 1-quart souffle dish because there’s not a lot of batter in this cake, and it only makes four servings. But, even in my bread pan the batter spread and rose well. Take this cake recipe for a whirl. I think you’ll enjoy it.