GAIL SIMMONS’ BUMBLEBERRY UPSIDE DOWN CAKE GOES BLUE!

Spread the love

WE JUST CELEBRATED A GLORIOUS 4^TH OF JULY WITH ONE SENSATIONAL BLUEBERRY UPSIDE-DOWN CAKE.

Blueberries are in season here and Andrew created this all-blueberry version of Gail Simmons’s original recipe (see https://chewingthefat.us.com/2018/08/gail-simmons-bumbleberry-buttermilk-upside-down-cake.html) In a blatant act of civil disobedience we didn’t want to see red this 4^th of July. We’re sure you know why. So Andrew upped the quotient of local blueberries making the upside-down cake even more luscious on top. The lemon zest adds a hint of tartness boosted by the Buttermilk in the batter.

THE ONLY RED WE WANTED TO SEE THIS YEAR IS THE RED AND WHITE FLAG OF CANADA

It’s the flag of both Gail Simmons’ and my birthplace, Canada. And it just so happens this week, July 1st 2024, was Canada’s Birthday, its 157th. Gail Simmons is a fellow Canadian we are justly proud of. Gail is such a glamorous presence on television that it’s easy to forget she’s first and foremost a great cook. Since 2006, she’s been a permanent judge on BRAVO’s Emmy-winning series ‘TOP CHEF’ now in its 22nd season and still the #1 food show on cable TV. In 2012, she published her memoir, Talking With My Mouth Full: My Life as a Professional Eater. Her second cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, came out in 2017 and was nominated for an IACP award. These books contain recipes inspired by her travels, all made with accessible ingredients and simple techniques for family meals and entertaining. You can see a whole catalog of Gail Simmons’s portfolio and buy whatever appeals to you right here simply by clicking on Gail’s cookbook above:

UNFORGETTABLE ENCOUNTERS WITH GAIL SIMMONS

Andrew and I have met Gail several times and she never fails to astonish us with her warmth and a phenomenal memory of our names and occupations! One of my fondest kitchen possessions is from a Rao’s Pasta Sauce reception Gail presided over in February 2020. See photo at left.

RECIPE NOTES FOR TODAY’S BLUEBERRY UPSIDE-DOWN CAKE

If you’ve used a cast iron skillet to make cornbread, you’ll feel right at home with this recipe. The result is a golden vanilla cake topped with a deep purple-blue layer of blueberries. You might notice the cake batter looks thick and clumpy at first, but don’t worry; it will settle as it bakes. Andrew added a final touch with dollops of Crème Fraiche whipped up at the last minute, perfectly balancing the sweetness of the berries. The photo shows the Cake with a scoop of ice cream, a highly recommended substitute.

HERE’S TODAY’S RECIPE AND AFTER IT, A LINK TO “A FOODIE TRIP ACROSS CANADA”, A GUEST POST INCLUDING A RECIPE FOR COOKING MOOSE.

BLUEBERRY. BUTTERMILK UPSIDE-DOWN CAKE

July 6, 2024

Servings: 8

Prep: 20 min

Difficulty: EASY

Blueberry Heaven in a moist lemony Buttermilk cake

By: Monte Mathews

Ingredients

3/4 cup unsalted butter (6 ounces), cubed, at room temperature, divided 

1 tablespoon fresh lemon juice

1 1/2 cups granulated sugar, divided 

1 teaspoon kosher salt, divided 

3 cups fresh blueberry berries

4 teaspoons lemon zest, divided  

2 large eggs 

1 1/2 teaspoons vanilla extract 

1 1/3 cups all-purpose flour (about 5 3/4 ounces) 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 cup whole buttermilk 

Powdered sugar, for dusting 

Whipped Crème Fraiche, or Vanilla Ice Cream for serving (optional) 

Directions

Step 1 Preheat oven to 350°F. Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium. Stir in lemon juice, 1/2 cup sugar, and 1/2 teaspoon salt

Step 2 Cook, stirring, until mixture is bubbly and sugar is mostly dissolved, about 2 minutes. Remove the skillet from heat.  

Step 3 Toss berries and 2 teaspoons lemon zest in a medium bowl until combined. Arrange berries evenly over the sugar mixture in a skillet. (If using halved large blackberries, place cut sides up.) Set aside. 

Step 4 Place the remaining 1/2 cup butter and remaining 1 cup sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the mixture is light and fluffy, about 3 to 5 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract and the remaining 2 teaspoons of lemon zest. 

Step 5 Whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl. Add flour mixture one-third at a time to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Spoon batter over berry mixture in skillet, and spread gently over berries.

Step 6 Place skillet on a rimmed baking sheet. Bake in preheated oven until cake is lightly browned and a wooden pick inserted in the center of the cake comes out clean, 40 to 45 minutes. Remove from oven, and let cool for 30 minutes. 

Step 7 Run a butter knife around the edge of the cake

Step 8 Place skillet over low to just warm bottom, about 2 minutes. Remove the skillet from heat

Step 9 Carefully invert the cake onto a large plate. Serve cake lightly dusted with powdered sugar and, if desired, with whipped Creme Fraiche or vanilla ice cream on the side.

Head north this summer: “A Foodie Road Trip Across Canada” is our guest post today. (There’s even a recipe for Moose.)

GAIL SIMMONS’ BUMBLEBERRY UPSIDE DOWN CAKE GOES BLUE!

WE JUST CELEBRATED A GLORIOUS 4TH OF JULY WITH ONE SENSATIONAL BLUEBERRY UPSIDE-DOWN CAKE.

THE ONLY RED WE WANTED TO SEE THIS YEAR IS THE RED AND WHITE FLAG OF CANADA

UNFORGETTABLE ENCOUNTERS WITH GAIL SIMMONS

RECIPE NOTES FOR TODAY’S BLUEBERRY UPSIDE-DOWN CAKE

HERE’S TODAY’S RECIPE AND AFTER IT, A LINK TO “A FOODIE TRIP ACROSS CANADA”, A GUEST POST INCLUDING A RECIPE FOR COOKING MOOSE.

BLUEBERRY. BUTTERMILK UPSIDE-DOWN CAKE

Ingredients

Directions

Leave a Reply Cancel reply

WE JUST CELEBRATED A GLORIOUS 4^TH OF JULY WITH ONE SENSATIONAL BLUEBERRY UPSIDE-DOWN CAKE.