If you’ve followed this blog at all, you know that I have a special place in my heart reserved for America’s Test Kitchen and Cook’s Illustrated Magazine. Last April, I was chosen as a finalist for their “Learn To Cook” series. Alas, I did not win, but I still love them and put my full trust in their tried-and-true recipes. What I love so much about their recipes is that they test out many different methods, using many different ingredients until they settle on the “perfect” way to do something.
This cake is no exception. Normally, when one thinks of an upside-down cake, images of juicy rounds of pineapple studded with shiny and saccharin-sweet maraschino cherries come to mind. But this one is different in so many wonderful ways.
If you’ve been reading this blog at all, you know that I like to bake. I love to cook just as much, but when the weekend arrives, I like to pay special attention to baking. This last weekend was no exception, especially since I found some lovely raspberries at the farmers market on Sunday.
I visited the farmers market alone this weekend. Normally, Scott and I divide and conquer, but he had some paintings to finish, so I set out with my canvas bags and cash in hand. I took a little longer wandering around, smelling the produce, checking out the various dogs and their owners, and lingering around the Cajun band playing between vendor booths. The weather was absolutely gorgeous (we’ve been experiencing 100 + degree days for far too long) so I was in no rush to get back into air conditioning.
I knew I’d be baking this cake later on, so as I walked around I kept my eye out for fresh berries of some sort. I spied the ruby-red raspberries from quite a distance, and I headed straight for them. The price was a little steep for just a pint, but I knew that farm fresh berries far surpassed the sad, packaged-in-plastic berries I see in the grocery store. With a quick exchange of cash, they were mine.