Pardon my silence these last few weeks. Life is… Well it’s life. And sometimes it throws a few curve balls. The darn thing is, I’m a terrible catcher.
But I’m a good sprinter and if I can’t catch those curve balls, I can certainly chase them down.
During my sprint however, I thought about you all, hoping your summer is perfectly grand. And although my posts have been few, I’ve been testing lots of new recipes to share.
I have a lovely stash of Washington Huckleberries in the freezer that are begging to be used. I’ve made barbecue sauce and pie with those gorgeous berries. Today, I made cake.
Because I’m forever the optimist, I thought it would be an easy cake. I thought wrong.
It took several test runs before I decided an upside-down cake would work best with the intensely purple crayon colored berries.
We now have lots of cake at my house. I’m sure you guessed that. 🙂 Although some went into the garbage, a piece or two fell onto the floor which Tank happily snapped up, and one cake wasn’t fit to eat. Tank even snubbed a bite.
The final cake however is fresh, not too sweet, rich in flavor and beautiful in color.
I used a new sugar I’m completely excited about. It’s Wholesome Sweeteners new Coconut Palm Sugar. It gives the cake a rich caramel color and a much deeper caramel flavor than regular dark brown sugar. A perfectly tasty summer cake.
Wishing you all a most delicious week!
Loads of Love, Karista
You can find Wholesome Sweeteners at most conventional markets along with PCC Natural Markets and Whole Foods Markets. You can also order the sugar from Wholesome Sweeteners.
Huckleberry Upside-Down Ginger Cake
2 cups organic all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 cup grapeseed oil (substitute with 1/2 cup coconut oil or softened butter)
3/4 cup Wholesome Sweeteners Coconut Palm Sugar or dark brown sugar
1 large egg
1 cup buttermilk (if you don’t have buttermilk on hand, combine just a tad less than one cup milk with one tablespoon white vinegar. Let it sit for about five minutes)
2 cups fresh huckleberries (or thawed previously frozen) (Blueberries make an excellent substitute for this cake)
2 tablespoons melted butter
¼ cup Wholesome Sweeteners Coconut Palm Sugar or dark brown sugar
Pre-heat the oven to 400F. Lightly butter an 8×8 baking dish.
Mix together the flour, baking powder, baking soda, salt and ground ginger. Set aside.
In another bowl, or kitchen aid mixer, beat together the oil/butter and sugar. Once combined add the egg, scraping down the sides of the bowl.
Gently mix in the buttermilk. Once nicely incorporated, mix in the dry ingredients.
Add the two tablespoons melted butter to the bottom of the 8×8 baking dish. Then sprinkle the coconut palm sugar or brown sugar evenly over the butter.
Spread the 2 cups of berries evenly over the sugar. Then gently spread the cake batter over the berries.
Bake for about 20-25 minutes or until the cake is done. It will be nicely golden brown on top and bubbly on the sides.
Let the cake sit for 5-10 minutes to cool. Then flip the cake onto a platter and enjoy!