Looking forward to a much-needed beach vacation.
Dark chocolate with sea salt.
Biking to the farmer’s market on Saturday mornings.
Sweet babies and their sweet feet.
Grilled summer squash.
The last few bittersweet days of summer break.
Treats like these that taste like a perfect summer night.
Strawberry Upside-down Cake. Yields 1 cake with a sticky, fruity top and a buttery crumble bottom. Begs to be taken to picnics and potlucks.
1 lb. strawberries, sliced
1/4 c. sugar
1 stick of butter
3/4 c. sugar
1 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. orange juice
1 tbsp. orange juice
1 tsp. vanilla extract
1 c. plain yogurt
4 tbsp. butter, melted
1/2 c. flour
1/4 c. sugar
pinch of salt
Preheat the oven to 350 degrees.
Make the crumble: Stir the crumble ingredients together until moist and chunky.
Strawberries: Toss strawberries with 1/4 cup sugar and let stand for 5 minutes.
Cake: Butter or spray a 9-inch cake pan. Toss the berries and place them along the bottom of the pan evenly.
Mix 1 cup flour, baking powder, and salt. Using an electric mixer, beat 1 stick butter and remaining sugar with orange zest and juice. Beat in the eggs until incorporated. Add flour and yogurt gradually. Spread the batter over the strawberries and top with the crumble.
Place a sheet pan under the cake pan because THE CAKE MIGHT RISE AND OVERFLOW. Bake for ~50-60 minutes — check often. Let cool and then run a knife around the edge of the pan and invert.