Baking with Julia – Strawberry Bourbon Upside-Down Cake

IMG_0272Again, just like yesterday – so late. Supposed to have this baked and blogged by Tuesday but whatever. It is what it is. I made this last night and I’m really pleased with how it turned out. Not only is this late, but it’s actually supposed to be several small little cakes and they’re supposed to be made with rhubarb, not strawberries. Obviously I took a slight detour. I’m all about working with what I’ve got these days.

We had a long winter here in WI and unfortunately rhubarb is not readily available yet. When I went to the grocery store I used my points (does anyone actually believe this saves $$? Obviously things are more expensive all the time to make up for these random freebies right?) to get some free strawberries and thought they might make an apt substitute. I’ll take any excuse to use my cast iron skillet so that’s what happened.

IMG_0254Sliced strawberries nestled in bourbon-laced caramel? Yes, please! The butter cake came together with no issues although I did have to substitute Greek yogurt in for the creme fraiche since I didn’t have that or sour cream. But really, there’s not a whole lot to say about this little cake. You can really use any fruit you have on hand (clearly) and as long as you don’t burn it or really mess up on turning it out onto a cake plate, you’re golden man.

IMG_0275Topped with a little homemade whipped cream and fresh mint from the garden, this simple cake is dessert perfection. The simplicity was especially nice for me since I’m coming off a weird stomach bug and haven’t eaten much of anything in the last week. Somehow I did manage to eat a small piece last night and another one for breakfast today. When you’re sick you can do things like eat cake for breakfast. It’s a thing. If you want to try your hand at this one, visit Erin’s blog for the recipe.

A final note: bourbon helps cure what ails you.