Turns out that Midsommar is a pagan tradition that involves pickled herring, potatoes, beer, and strawberry desserts. Since I happen to think that Joy the Baker is a genius, her recipe for a strawberry cake that involved cardamom seemed to be just the ticket.
Go make this, and make it now. Maybe make two. And hide one from everyone else. And keep your windows shut, while you’re at it, because it tastes (and smells) that good!
Fun side note for the single ladies: Midsommar tradition says that unmarried women should pick seven types of flowers before bedtime, and then jump over seven fences. Put the flowers under your pillow, and POOF, you will dream of your future hubby. Brad Pitt, here I come.
Happy July 4th, friends!
Strawberry Upside-down Cake
Recipe from Joy the Baker
Topping:
2 tablespoons unsalted butter
1/4 cup brown sugar
1 cup sliced strawberries
Cake:
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
2/3 cup sour cream
Directions:
Preheat oven to 350 degrees F.
I used a 10-inch cast-iron skillet. Joy says you can also use an 8-inch cake pan with 3-inch tall sides, or a 9-inch cake pan with 2-inch sides.
Place butter in the pan and place in the oven. When butter is melted, remove pan from the oven. Using two pot holders, tilt the pan around and around, coating the sides of the pan with butter. Once sides are coated, set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, cream butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract. Beat for 1 minute.
Turn the mixer off, scrape the bowl, and add the dry ingredients. Beat on low speed while adding the sour cream. Beat until the batter just comes together. Batter will be pretty thick. Remove the bowl from the mixer and finish incorporating ingredients with a spatula.
Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan. Sprinkle strawberry slices over the butter and sugar in a single layer. Spoon batter over the strawberries and spread evenly with a spatula. Bake for about 30-35 minutes, or until a skewer inserted in the center comes out clean.
Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate. Serve warm with sweetened sour or whipped cream.
Homemade Whipped Cream
½ pint heavy whipping cream
⅓ cup sugar
splash of vanilla
pinch of salt
Add ingredients to a large mixing bowl. With a beater or whisk, whip mixture until it stiffens and forms peaks. And if you don’t have an electric beater or mixer, fear not. My own were packed, and a cheapie wire whisk worked just fine (spin the handle between your palms for fast whisking with minimal effort). Enjoy!
Recipe from Joy the Baker
Topping:
2 tablespoons unsalted butter
1/4 cup brown sugar
1 cup sliced strawberries
Cake:
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
2/3 cup sour cream
Directions:
Preheat oven to 350 degrees F.
I used a 10-inch cast-iron skillet. Joy says you can also use an 8-inch cake pan with 3-inch tall sides, or a 9-inch cake pan with 2-inch sides.
Place butter in the pan and place in the oven. When butter is melted, remove pan from the oven. Using two pot holders, tilt the pan around and around, coating the sides of the pan with butter. Once sides are coated, set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
In the bowl of an electric stand mixer, fitted with a paddle attachment, cream butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Stop mixer, scrape down the bowl with a spatula, and add egg and vanilla extract. Beat for 1 minute.
Turn the mixer off, scrape the bowl, and add the dry ingredients. Beat on low speed while adding the sour cream. Beat until the batter just comes together. Batter will be pretty thick. Remove the bowl from the mixer and finish incorporating ingredients with a spatula.
Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan. Sprinkle strawberry slices over the butter and sugar in a single layer. Spoon batter over the strawberries and spread evenly with a spatula. Bake for about 30-35 minutes, or until a skewer inserted in the center comes out clean.
Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate. Serve warm with sweetened sour or whipped cream.
Homemade Whipped Cream
½ pint heavy whipping cream
⅓ cup sugar
splash of vanilla
pinch of salt
Add ingredients to a large mixing bowl. With a beater or whisk, whip mixture until it stiffens and forms peaks. And if you don’t have an electric beater or mixer, fear not. My own were packed, and a cheapie wire whisk worked just fine (spin the handle between your palms for fast whisking with minimal effort). Enjoy!
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