this weekend, recipe edition.

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peaches, from friends

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cast-iron pot, for eggs

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cherry-peach cornmeal cake, glasses

i already told you a bit how the weekend went. we cleaned. we cooked. we hosted. we repeated steps two and three again that same day. then we went to friends on sunday. the problem with film is that it takes so long to develop. there are, however, more pictures.

but, the cake. the cake was a good part of the brunch. but it wasn’t the be all and end all. it was a “i’ve had enough savoury, i need a bit of sweet. just to clean the bacon fat from my lips”.

the recipe is taken from smitten kitchen, but liberally. which, is to say that i didn’t use just cherries, nor did i quite put in enough fruit (2 cups, instead of three). it’s what we had. i also neglected to read the part where it says, “2 eggs, separated“. my eggs went in together. that was that. also, baking in a skillet sounded scary. i used a normal cake pan.

it doesn’t beat bagels with garlic cream cheese in my books, but then again not much does.

stone-fruit upside down cornmeal cake

adapated from smitten kitchen, who in turn adapted it from bon appetit
makes a 10inch cake

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
1/4 cup (packed) dark brown sugar
2 teaspoons balsamic vinegar
2 cups whole pitted fruit, with at least 1 cup coming from cherries (here: 1 cup cherries, 1 cup peaches, finely chopped)
1 1/4 cups all purpose flour
1/4 cup yellow cornmeal (preferably stone-ground medium grind)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
3/4 teaspoon vanilla extract
1/2 cup whole milk

optional: soak the pitted cherries/fruit in 1/4 cup balsamic vinegar, 1 tbsp brown sugar and 1 tsp. almond extract overnight. if i’m being honest, the cherries were the best part of the cake and i think i know why…

preheat to 350°F.
combine 1/4 cup butter with brown sugar and vinegar in skillet with 2-inch-high sides.
stir over medium heat until butter melts and sugar dissolves.
increase heat to high; add fruit and bring to boil.
remove from heat.

whisk flour, cornmeal, baking powder, and salt in medium bowl to blend.
using electric mixer, beat 1/2 cup butter in large bowl.
add sugar; beat until pale and fluffy, about 3 minutes.
beat in eggs and vanilla.
add flour mixture alternately with milk in 2 additions each, beating just until blended and occasionally scraping down sides of bowl.

pour cooled fruit mixture into a buttered, floured 10-inch cake pan.
spoon batter over cherries in skillet, then spread evenly with offset spatula to cover cherries.

bake at 350°F until golden brown, about 45 minutes.
cool in pan for at least 10 minutes.
flip cake out on to plate, leaving the cake pan atop for another 10 minutes.
remove cake pan and fix any cherries that have become dislodged.
eat shortly thereafter, maybe with some eggs and bacon and coffee on the side.

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