Sunday, July 29, 2012

Strawberry Cardamom Sour Cream Upside-Down Cake

Well, it certainly has been a while since I last posted here. Turns out having a job and taking a class at the same time is a lot of work. I've been taking a b&w film photography class this summer. At first I was a bit confused as to why film photo is a pre-req for digital photo, but the class is actually very interesting. Contrary to everyones expectations, I did not take pictures of food, because food in black and white is just not particularly exciting. So I have been exploring the bay area / my house in search of situations to take pictures of.

(Creepy?) Handbags in Half Moon Bay


California + Bikes

Public Transit

Donner Lake
That last picture somehow became brown when I took a picture of it, probably because the white balance on my digital camera was off. I think it fits the landscape well though.

But anyways, back to food.

Mmmm strawberries

Strawberries are good, right? And sour cream is pretty good with strawberries. And cardamom is just plain delicious. (While making this cake I discovered that chewing a cardamom seed is very refreshing.)

Mmmm cardamom

Joy from Joythebaker is a genius and combined these three flavors into a cake. The super thick batter is spread on top of sliced strawberries that are sitting in some butter and brown sugar. I decreased the amount of sugar from Joy's recipe because my strawberries were sweet enough for my taste. (And of course I doubled the number of strawberries!)

Also, if you look at her post, she somehow manages to keep her strawberries bright red, while mine went to a dull purple. I'm guessing that adding some lemon juice to the strawberries before baking might help prevent discoloration. 

Ugly but delicious. I'm sure your cake will be beautiful and delicious!

Anyways, recipe time!

But first some sliced strawberries

     For the strawberries:
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 2 cups sliced strawberries
  • 1 tbsp lemon juice (opt, may preserve color) 
     For the cake:
  • 6 tbsp butter, soft
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cardamom
  • 2/3 cup sour cream
  1. Preheat oven to 350F.
  2. Mix strawberries with lemon juice (if using.)
  3. Put the 2 tbsp of butter in a 9" round cake pan and place in the oven until melted.
  4. Rotate pan to coat all sides with butter, sprinkle the 2 tbsp brown sugar into the bottom of the pan.
  5. In a medium bowl, stir together flour, baking powder + soda, salt.
  6. In a large bowl cream together the butter and 1/2 cup brown sugar.
  7. When butter is fluffy, add egg and vanilla, and beat until well combined.
  8. Beat in dry ingredients and sour cream, batter will be very thick. 
  9. Spread strawberries on bottom of pan.
  10. Spoon batter over strawberries and spread evenly.
  11. Spread it out more evenly than this
  12. Bake for about 35 minutes.
  13. When cake is cooked, run a knife along the edge of the cake and then invert over a plate. If the cake sticks to the pan, leave the pan upside-down over the plate and go read a book or check your email. After ~5 minutes, the cake will have unstuck from the pan (Yay gravity!)
  14. Serve with a spoonful of sour cream

I brought this cake to a friend's house and it was gone in 5 minutes. Granted, there were three tall and skinny runner guys participating, so it wasn't particularly surprising.