Sunday, July 18, 2010

Blueberry Gingerbread Upside-Down Cake

Adapted from Luscious Berry Desserts by Lori Longbotham
Serves 8-10

Blueberry Gingerbread Upside-Down Cake

1 1/2 cups all-purpose flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
1/2 stick plus 1 stick unsalted butter, divided, room temperature
3/4 cup packed dark brown sugar
1 Tbl lemon juice
1 pint blueberries
1/2 cup granulated sugar
1/2 cup molasses
2 large eggs
1/4 cup whole milk
Preheat the oven to 350ᵒF.  Position a rack in the middle of the oven.
In a medium-sized mixing bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda and salt.  Reserve.
Melt 1/2 stick of butter.  In a small mixing bowl, stir together the melted butter with the brown sugar and the lemon juice.  Pour into a round cake pan of 9-inch diameter and 2-inch height.  Sprinkle the blueberries evenly over the bottom of the pan.
Using an electric stand mixer fitted with the paddle attachment, beat the remaining stick of butter on medium-high speed until light and fluffy, about three minutes.  Add the granulated sugar and beat until light and fluffy again, about one minute more.  Scrape down the sides of the bowl with a rubber spatula, then add the molasses and beat until blended.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Add half of the flour mixture and mix until just combined.  Add the milk and mix until just combined.  Add the remaining flour mixture and mix until combined.  Pour the batter into the prepared pan.  Smooth out the top with a rubber spatula.
Bake until a wooden pick inserted into the center comes out clean, about 60-65 minutes.  Set the pan on a wire rack and cool the cake for 15 minutes.  Run a thin, sharp knife around the inside edge of the pan.  Invert the cake onto a serving plate.  
Cut into wedges and serve warm.  This goes great with vanilla ice cream.