This cake is unreal. I’m serious. Have it for breakfast, have it for dessert, nibble on it as a snack – it will fit in all aspects of life. Promise. Point is, you need this in your belly today, as I needed it in mine. It helped to fill a void from my husband who is out of town for the week. Just me and Oliver, chugging along in 100-plus degree weather. Every day, we have two options, either stay in the cool indoors, or play outside with water (pool, hose, watergun, whatever). We opted for the outdoors other day and now I’m recovering from a really bad sunburn.
So, yesterday we stayed in. And I baked.
Note to self: remember, after putting sunscreen on your toddler, apply it to yourself, as well.
Lesson learned (as I try to sooth blisters on my shoulders….ouch!).
Pick your favorite berry combo. Boysenberries, blueberries, blackberries, raspberries, strawberries, you choose. I went ahead with my favorite combo; raspberries, blackberries and blueberries.
Once the cake is done you’ll want to quickly invert it onto a serving platter or cake stand, while it is still hot. Be careful, it is still hot. Really, really hot. Oven-mits are a must.
This came out so great I just might upside-down more fruits – peaches, apricots, cherries, strawberries, apples….this list can keep on going for a while.
1/4 cup old fashioned rolled oats
1 1/2 cups berries (a mix of blueberries, blackberries and raspberries)
4 tablespoons unsalted butter, melted
1/3 cup plus 3 tablespoon of packed light-brown sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1 large egg
1/4 cup milk, at room temperature
Preheat your oven to 350 degrees Fahrenheit with the rack in the center.
Grease a 5 1/2 inch souffle dish with butter. Pour 2 tablespoons of melted butter into the bottom of the baking dish. Evenly sprinkle 3 tablespoons of brown sugar over the butter. Then scatter berries over the sugar. Set baking dish aside to assemble the batter.
In a medium mixing bowl sift together flour, salt and baking powder. Set aside
In a small bowl, mix egg, remaining 1/3 cup brown sugar and remaining 2 tablespoons of melted butter together until smooth. Stir in milk.
Pour wet ingredients over dry ingredients and mix until smooth. Lightly fold in oats.
Pour batter over berries and smooth out evenly around the edges.
Bake for 40 minutes, or until a toothpick inserted comes out clean.
Once out of the oven, invert it immediately onto a serving dish.
Enjoy warm with a scoop of vanilla ice cream or on its lovely own.
Recipe adapted from The Martha Stewart Living Cookbook