I spend a lot of my free time reading cookbooks and checking out online recipes. It’s my form of relaxation. But there are times when all I really want is a familiar, well-tested recipe; one that delivers what I expect.
When I’m thinking ‘casual cake’, here’s a contender. Not only is it always good, it is basic and highly adaptable. I especially like tinkering with this one because it easily changes with the season—and it loves fresh fruit, too.
At its heart is a well constructed European-style cake that rises high and fills the pan. It uses 3 eggs, which I consider generous, but they are core to its success: they add structure and don’t fade into the background. To control the fat quotient, I tend to use plain yogurt for tenderness and moisture and then fold in a little olive oil on the finish.
While this cake benefits from a good beating to get the eggs and sugar fully integrated, I have taken to forgoing a mixer in lieu of a whisk. You could call it a dump cake, because the dry ingredients are quickly added to the wet. Olive oil is gently folded into the batter and it’s quickly popped into a moderate oven.
That’s it. Since any additions and flavorings incorporated will become quite apparent, I tend to use a mild olive oil because a bold extra virgin oil can overly dominate. Which brings us to what prompted this cake…
At my market they have been actively promoting beautiful blueberries from Chile. Of course, I would pause and stare. I’d mentally note that it’s a long way to go for something that grows like crazy in Oregon, and then I would move on. It’s wrong—on so many levels…
That argument blew up today. They reduced the price of the blueberries, and I buckled. (My dirty-little-secret.) So, today’s cake features two of my favorite things: blueberries and polenta.
I’ve gone with a simple upside-down cake that features sweetened blueberries topside and includes a bit of fine polenta in the batter for taste and texture. These two are true partners in crime, and what a color combination!
Since blueberries have an affinity for lemon and nutmeg, they flavor the cake beautifully and bring it all together. Vanilla ice cream or whipped cream would be worth considering, too.
Blueberry Polenta Upside-Down Cake
1 tsp butter
1½ cups fresh or frozen blueberries, picked and rinsed
⅓ cup granulated sugar
1 cup all-purpose flour
½ cup fine polenta or cornmeal
½ tsp each baking powder and baking soda
¼ tsp salt
1 tsp nutmeg
3 eggs, room temperature
¾ cup granulated sugar
½ cup plain yogurt, room temperature
2 tsp grated lemon zest
1 tsp vanilla
⅓ cup mild olive oil
- Preheat oven to 350°F.
- Butter a 9″ cake pan and spread the blueberries evenly in the bottom of the pan; sprinkle with sugar and set aside. On wax paper, blend the flour through nutmeg and set aside.
- In mixing bowl, whisk the eggs until light and gradually beat in the sugar.
- Add the yogurt, lemon zest, vanilla, and mix. Stir in the dry ingredients just to incorporate. Fold in the oil; don’t over mix. Scrape bowl down and spread the batter evenly over the berries.
- Bake for 35-40 minutes, rotating to brown evenly, until center springs back when touched.
- Cool on rack for 10 minutes. Run a thin knife around the edge of pan to loosen the cake, cover with a serving plate, quickly flip to invert cake onto it and cool. Dust with confectioners’ sugar and serve. Serves 8-10.