Thursday, March 11, 2010

Lemon Upside Down Cake


Upside down cakes have got to be one of the greatest categories of baked goods. I mean, what is not to like about a cake that has a caramel-like crust, tender fruit and a moist base, made, baked and served in less than an hour.

It is strange to me, but until recently I never thought there were possibilities beyond a pineapple upside down cake. What a world of deliciousness I have been missing!!! I mean, I do love a good pineapple upside downer, but there are so many other cakes to be eaten! I love this apple upside down cake more than words can say, and I think pear would be equally delicious. I recently saw a banana version somewhere - which I'm dying to try - and this lemon cake is just heavenly. Heavenly!


I made this a few days ago for my boys, and it is perhaps their favorite thing I've ever baked. They didn't like the lemons on top - granted, they are rather tart - and took them off, but I love those lemons. With baking they become tender, chewy, and soaked with (palm) sugar and butter, turning them into a sort of heightened candied lemon peel that I would gladly eat sans cake.


The cake itself, however, is fantastic and not to be skipped over. Incredibly moist, fluffy crumb, lemony. I wasn't sure about the flavors of palm sugar and lemon together, but I wanted my kids to have a treat so I went ahead with it. I'm so glad I did, because the deep, rich palm sugar pairs beautifully with the tangy, light, zippy lemon. If you've never had palm sugar, it's worth seeking out (despite its hefty price tag), because it really adds an extra dimension to baking, plus it has a glycemic index of only 35. I have an exciting palm-sugar related announcement that I'll be telling you about soon. I would like to figure out how to make a cake that had a larger portion of the crunchy sugary edges that upside down cakes naturally have - perhaps an upside down cake minus any fruit? Hmm, I may have to try this out... Or a smaller pan... Or both! I'll let you know how it turns out.



Lemon Upside Down Cake
adapted from Luscious Lemon Desserts by Lori Longbotham

2 medium lemons
3/4 cup unsalted butter, softened, divided
1 1/4 cup palm sugar, divided
1 1/2 cups unbleached white flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons finely grated lemon zest
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup whole milk

Preheat oven to 350. Wash lemons, cut ends off, and slice as thinly as possible - 1/8" thick or less. Discard seeds. In a 10" cast iron (or other) skillet, melt 1/4 cup of butter with 1/4 cup palm sugar, stirring until palm sugar is dissolved. When mixture begins to boil, arrange lemon slices in an attractive pattern (though it may be disrupted by the batter) and continue to boil for one minute once the lemons are all in place. You don't need to worry about using all of the slices you cut, but the entire bottom of the pan should be covered - it is okay if they overlap. After one minute, remove skillet from heat and set aside while you prepare the batter. Combine flour, baking powder and salt in a medium-sized bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining 1/2 cup butter on medium speed until light and fluffy. Add the rest of the palm sugar (1 cup) and lemon zest and beat until fluffy. Add eggs one at a time, beating until well combined. Stir in vanilla. With mixer on low, add 1/3 of the flour mixture, followed by 1/2 of the milk, stirring each time until just combined. Repeat with remaining flour and milk. Spoon batter over lemons in skillet, and smooth as evenly as you can. Bake for about 30 minutes, or until top of cake is golden and a tester inserted in the center comes out clean. Let cool for 10 minutes in skillet, then invert onto a heat-proof plate/cake stand. If you let the cake cool completely, it is much easier to cut through the lemon slices using a very thin serrated knife. It is delicious warm, however, so serve it as you will.



19 comments:

  1. Your cake looks stunning Sarah :)

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  2. The lemons look gorgeous! I love the sound of tart lemons with the cake.

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  3. Hi there! I just found your blog and was wondering if you're actually in the Blue Ridge? I live in SW Virginia, so I'm always happy to find other somewhat local bloggers!

    This cake looks like perfection.

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  4. I love lemons! Yum :) I actually saw a similar coffee cake recipe on Martha Stewart's website.

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  5. Brandi - Welcome! Yes, I live in the Blue Ridge Mountains - Asheville, NC, to be exact.

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  6. Lemons aren't really my dessert cup of tea but the cake looks gorgeous. I really want to make the apple upside down cake (or maybe it's pear, I can't remember) that's in the Craft of Baking, but I doubt I'll make it any time soon, unfortunately. By the way, I COVET that cake stand! It's soooooooooo pretty!

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  7. Looks very yummy, a good place for some organic lemons! I just took another choc. chip coconut cake out of the oven. Since you posted the recipe here I have made it over and over, the family loves it!! Thanks. Peace, Stephanie

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  8. This looks incredible!! can't wait to try it

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  9. Please, where does one purchase palm sugar?

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  10. I buy palm sugar locally, but you can find it on Amazon as well. The brand I use is Sweet Tree, and it is fantastic!

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  11. Looks like perfection! I love the upside-down cake too! - mary

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  12. This looks simply heavenly! I've been drooling over this recipe in that cookbook (which I have too). Thanks to you, I'll go the extra mile to get palm sugar when I make it.

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  13. I think I've only made an upside-down cake once but it was wonderful, I should do it again! Your cake looks fantastic, I love the lemon slices on top - so elegant and pretty :)

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  14. Jessica - Thanks! It was a great TJ Maxx find a few months ago :)

    Stephanie - I'm so glad your family is enjoying the coconut chocolate chunk cake, it is definitely one of my favorites!

    Tracey - You must make more upside downers, they're wonderful! BTW, I promise I'll be over to visit soon, a little nutso around here lately, but things are settling down...

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  15. I would like to ask the expert: How does palm sugar compare to demerara? I use dem all the time instead of white death, is palm as rich?

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  16. Carla - Palm sugar is amazing!!! The flavor is deep and rich and complex and unlike anything else I've ever tasted. The texture of it is more similar to rapadura than demerara - it is opaque and not crystalline. Best of all, the glycemic index is only 35, so it won't spike your blood sugar like cane sugars will. If you try it out, let me know what you think! If you have any other questions about it feel free to email me - blueridgebaker@gmail.com.

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  17. Word on the streets was that there was lemon over here so I rushed over as soon as I could. It's probably gone by now, right? It looks wonderful...marking this one as when have I ever been able to resist a lemon recipe?

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  18. Thanks! I'll keep an eye out for it.

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  19. Hi...This look so yummy I'm going to have to try it! I have a quick question, though. Is palm sugar the same a coconut sugar/crystals? Thanks!
    Elizabeth

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