Doctor's Review: Medicine on the Move

October 19, 2017
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Blueberry upside-down ginger cake

Down-home looking but still gorgeous, this cake gives a definite feeling of comfort. You can serve this with crème fraîche or ice cream.

1½ c. (375 ml) all-purpose flour

1½ tsp. (7.5 ml) ground ginger

1 tsp. (5 ml) baking soda

1 tsp. (5 ml) ground cinnamon

½ tsp. (2.5 ml) ground cloves

½ tsp. (2.5 ml) salt

¾ c. (170 g) unsalted butter at room temperature (about 1½ sticks)

¾ c. (180 ml) packed dark brown sugar

1 tbsp. (15 ml) fresh lemon juice

2 c. (500 ml) ripe blueberries

½ c. (125 ml) granulated sugar

½ c. (125 ml) molasses

2 large eggs at room temperature

¼ c. (60 ml) whole milk at room temperature

4 c. (1 L) vanilla ice cream (optional)

Position a rack in the middle of the oven and preheat to 180°C (350°F).

Combine the flour, ginger, baking soda, cinnamon, cloves and salt in a medium bowl.

Melt ¼ cup (55 g) of the butter in a small saucepan. Pour into a 9- x 2-inch (23- x 5-cm) round cake pan. Stir in the brown sugar and lemon juice until blended; the sugar will not dissolve. Sprinkle the blueberries evenly over the bottom of the pan.

Beat the remaining ½ cup (110 g) butter with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the granulated sugar and continue beating until frothy. Add the molasses and blend well. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Whisk in half of the flour mixture. Whisk in the milk and then the remaining flour mixture. Transfer the batter to the pan and smooth the top with a rubber spatula.

Bake for 60 to 65 minutes or until a wooden pick inserted in the centre comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Run a table knife around the inside of the pan, and invert the cake onto a serving plate. If you want to serve the cake up to 1 hour later, leave it in the pan until ready to serve to keep it warm.

Serve warm, cut into wedges, with the ice cream, if desired. Serves 8 to 10.

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