Sweet Rhubarb Upside-Down Cake.

rhubarb_cake

Fresh out of the oven.

I am not a huge fan of rhubarb, but I keep trying. Everyone else seems to like it – in muffins or crumbles or.. whatevers.  This recipe called to me, and I had exactly 1 pound of rhubarb in my fridge, so I made some quick changes and popped this into the oven.

I am now fully in love with rhubarb. Or, at least, this recipe. Be forewarned: it’s really sweet and really tart!

Sweet Rhubarb Upside-Down Cake.

Ingredients:

  • 1 1/2 cups sugar, divided
  • tablespoons unsalted butter (room temperature)
  • 1/2 cup of butter (1 stick) and 6 tablespoons butter, cold.
  • Zest of one lemon + save the juice (you need 1 tablespoon + 2 teaspoons)
  • teaspoons vanilla extract
  • 1/2 teaspoon salt, divided
  • 1 pound rhubarb, trimmed and cut into 1-inch pieces
  • 2 1/2 cups all-purpose flour
  • teaspoons baking powder
  • 1/3 cup whole milk
  • 2eggs, lightly beaten

Directions:

  1. Heat oven to 375° F.
  2. Heat a 10″ cast iron skillet over medium. Add in 1 cup of sugar, 4 tablespoons butter (room temp), lemon zest, lemon juice, vanilla, and 1/4 teaspoon of salt. Stir gently while things melt and get goopy.
  3. When the butter and sugar have melted together, add the rhubarb pieces and cook, stirring occasionally. The rhubarb will give off quite a bit of moisture – that’s okay! Cook until the rhubarb is tender (approx 6 to 8 minutes). Allow to simmer while you complete the next steps.
  4. In a small bowl, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add the cold butter, and use your fingers to rub the flour and butter together to form coarse pea-size chunks.
  5. Add milk and eggs and stir until a soft, sticky dough forms.
  6. Turn off the heat underneath the skillet (it’s okay to leave the skillet on the burner, though).  Take pieces of dough and stretch them gently – and place over the hot rhubarb mixture. Try to cover the entire surface. It’s okay for dough chunks to overlap – it’s a bit like making rhubarb cobbler! I ended up using only about 2/3rds of the dough because I wanted a bit less cake – if you’d like a thicker cake, use the full amount.
  7. Put the skillet onto a baking sheet (just in case of overflow!) and put into the centre of the pre-heated oven.  Bake until the cake is golden – for a 2/3rds dough, this will be about 25 minutes. For the full dough recipe, expect between 30 and 35 minutes.
  8. Remove baking sheet and skillet from the oven and let the cake rest for about 10 minutes.
  9. Place a platter or plate on top of the skillet and invert quickly and carefully. The rhubarb will be gooey and sticky on top. Yay!
  10. Serve warm or at room temperature!

Carrot Cake!

Carrot Cake!

Carrot Cake!

This carrot cake would have tasted better if I had pulled together a home made frosting for it – but, instead, I used some “cream cheese flavour” frosting from a can. I’m not going to lie – even with subpar frosting, this cake totally hit the spot.  It’s SO carrot-y that it’s a bizarre shade of orange and brown (from the cinnamon and nutmeg) and so incredibly moist!

Carrot Cake

Ingredients:

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoons salt
4 teaspoons ground cinnamon
1/2 teaspoon nutmeg
4 eggs
1 1/4 cups canola or vegetable oil
1 cup granulated white sugar
1 cup packed brown sugar
2 teaspoons vanilla
4.5 cups grated carrots

Directions:

  1. Preheat your oven to 325°F. Line a 9”x 13” sheet pan (or two 9″ pans) with parchment paper.
  2. In a medium bowl, mix the flour,baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl (or in your stand mixer bowl) mix together eggs, oil, sugars, and vanilla until well combined.
  4. Add the dry ingredients to the wet ingredients. Mix until well-combined.
  5. Stir in the grated carrots.
  6. Pour the batter into the prepared cake pan and bake for approx. 45 to 50 minutes.
  7. Cake is done when a skewer in the middle is not goopy.
  8. Cool fully before frosting.

Notes:

You could add a cup of nuts and/or a cup of raisins to this if you felt like getting crazy with things. I am not a huge fan of raisins and was totally not surprised when I discovered that mine had expired a year ago – and decided not to use them.

This cake is really, really moist because it is full of oil. If you’re the sort of person who prefers to eat a bit lighter in the calorie department, consider swapping out some of the oil for some applesauce.

Skillet Pineapple Upside-Down Cake.

Oh yeah.

Oh yeah. 1970s-style goodness.

You will have to forgive the photo, above. It does not do justice to this cake. But I made this recipe rather late in the evening, just as the kids were heading to bed, and so the photo was taken close to 10pm after a very busy weekend. I am totally just phoning it in here, is what I’m saying, when it comes to this picture.

See, I had promised myself – and my husband – that I was going to make this cake during the holidays. And I was quickly running out of holidays in which to live up to my promise.  I’ve been craving it for weeks!

This is a really easy recipe to make and was really, really tasty when we finally got to eat some at 10:30-ish on Sunday night.

Skillet Pineapple Upside-Down Cake

Ingredients:

Topping:
6 tablespoons of unsalted butter
3/4 cup, packed, of light brown sugar
1 can of pineapple chunks, reserve the juice for the batter
as many little red maraschino cherries as you like

Cake batter:
1 1/2 cups of all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
6 tablespoons of unsalted butter, softened
1 cup of white sugar
2 large eggs
1 1/2 tablespoons of vanilla extract
1/2 cup of unsweetened pineapple juice (from above)

Directions:

  1. Preheat oven to 350F
  2. In a 10″ cast-iron pan, make the topping. Melt the butter over medium heat and add in the brown sugar.
  3. Cook for 4 minutes on medium, stirring constantly. The sugar and butter will turn into a thick caramel that will make you feel tingly just looking at it.
  4. After 4 minutes, remove the skillet from the heat. Arrange your pineapple chunks and cherries (if you’re using them) in a delightful pattern. I went with concentric circles. You can do whatever you want. Set aside to cool.
  5. In a small bowl, mix together the flour, baking powder, and salt.
  6. In a bigger bowl, cream the butter and sugar together – I used my stand mixer for this step.
  7. Add the eggs in, one at a time, mixing well after each one. Add the vanilla extract and mix again.
  8. Add half of the flour mixture, stir well.
  9. Add pineapple juice, stir well.
  10. Add the rest of the flour mixture and stir until it’s mixed. Don’t get crazy with this step.
  11. Gently pour/spoon/scrape the mixture out of the bowl and onto the carefully arranged pineapple (and cherries) in the cast iron pan.  Smooth it a bit if needed. Don’t worry much.
  12. Bake for 45 minutes – until the top is golden. Check it with a toothpick or a cake tester – it should come out clean.
  13. Cool in the pan for about 5 minutes, then invert onto a plate so everyone can see your beautiful pineapple arrangement. You might have to put a few pineapples or cherries back in place – use a fork because they are ridiculously hot and covered in melty sugar.
  14. Cool until room temperature-ish (if you can wait that long) and then serve! Yay!