i have been desperate to make an upside down cake calling for fruit and marshmallows (yes, marshmallows) for some time now. months ago, i read about such a cake, using rhubarb, here, and although i had a bag of frozen rhubarb in my freezer, just waiting to be combined with marshmallows (okay, maybe not exactly) i was trying to think outside the rhubarb box. i mused for a while about a cake made with berries and marshmallows, but became fixated with the brown speckled bananas on my counter, instead.
i made this raspberry marshmallow upside down cake today – the exact one pictured here. i dusted it with some powdered sugar – both for the photo opps and cause i like it – scooped out a generous spoonful and dribbled it with a bit of heavy cream. then i ate it. and peeps, it was pretty over-the-top amazing. like maybe the best thing i’ve ever eaten. NOT KIDDING and NOT EXAGGERATING. something about the combo of the warm fluffy yellow cake, covering a thick oozy layer of tart, slightly sweetened raspberries and – brace yourself – caramelized melted marshmallows (!!!) (that make the cake almost crispy in spots), made me completely ballistic. in a good way. truth be told if i hadn’t spent the w/e at my niece’s wedding, partying perhaps a tad too hard for a 47 year old mom, i would have gone back for more (my desire to detox (at least today) won out over my desire to eat the entire cake). and, you know, my resident taste-testers will thank me for saving them some, as this is one of those desserts that will please the one with the uber-sweet tooth who basically enjoys everything (love him) and the one who has been known to stop mid-dessert, push his plate away and tell me it’s just too sweet. he’d be fired if he required a salary.
every march i fly to los angeles in order to eat in and out burgers (double double animal style) and hang out with my best friend. most years, i limit my la food-related excursions to burgers and korean bbq. but this past march, i shook things up a bit and went to huckleberry. i had been pouring over their cookbook for a few months and it seemed like a good idea to check out the bakery. i won’t spend a lot of time telling you about what i ate, how i found it, etc. (but if you’re eager to know, i’m happy to share!) but i will tell you this: i had a maple bacon biscuit while i was there that i have not forgotten.it was the perfect balance of sweet and salty and smoky in a crumbly and buttery package and i loved it. when i got home, i wrote “maple bacon biscuit” into my notebook of must-make baked items, and called it a day. cut to monday when i was simultaneously paging though the aforementioned notebook, thinking about what i might blog about this week (that wouldn’t put me over the edge in light of it being the first week of school), and wondering what i’d be feeding my dinner guests come saturday. and lo and behold, there was my scribbled note about huckleberry’s biscuits and – my answer. now because i have decided (for whatever asinine reason) that this blog (for now) will only include original recipes, i immediately took to my books to learn all the ins and outs of the fine art of maple-bacon-biscuit cookery.
so, here’s the thing about this buckle: i actually developed the recipe for it, photographed the results, tweaked, and photographed, again, almost two months ago. that is why the photos are of those of a buckle filled with currants (as opposed to raspberries – which is what it’d be filled with had i developed the recipe a few days ago – or, blueberries – which is what you’d find if it had been developed a few weeks ago). and currants – i have to say – make for a super special buckle and one i would highly recommend trying out next time you find yourself facing currants in the market. with that said, however, you are in for a treat if you fill this buckle with just about any berry. when i say this buckle (in my opinion) is one of the lightest, moistest, and fluffiest, berry-laden, brown sugar breakfast cakes around, i’m not even exaggerating.