I debated about telling you about this, but I’m just gonna put it all out there, people. The Piece of Cake kitchen (which is to say ME) has been on a diet. Like, an honest-to-God, excruciatingly boring, buckets of salad, no-sugar diet. Today is Day 9. Perhaps you can guess by my counting of the days that said diet has not been fun. You would be correct in guessing that. Congratulations. Take yourself out for the ice cream that I can’t have.
So I’m going hard core just for the next couple weeks, all protein and vegetables and sparkling water like a psycho Bravo Network housewife. The goal is to reduce sugar cravings (or at least get them somewhere near a non-epidemic level) and not bleed corn syrup when I cut myself shaving. After that, I’ll gradually start getting back to healthy levels of dessert consumption (read: maybe not, oh, say, five flippin’ times per day). Truthfully, despite being waaay out of my comfort zone, I am feeling a whole lot better already. But that doesn’t mean I’m going to start throwing brownies made with black beans and Splenda or some other crazy talk at you. Evidence: a perfectly lovely Strawberry Buttermilk Upside-Down Cake. Or, as I like to call it, The Last Dessert before all this no-sugar diet nonsense started.
For your own sense of well-being, I really, really hope strawberries are as glorious where you are as they are in California right now. And if you are in California, can I get a HECK YEAH? Glittering cartons of berries are spilling over in the supermarkets right now, and if you head out to some of the smaller towns, you’ll find tons of the kind of charming little ramshackle roadside fruit stands that food magazine dreams are made of. The berries taste like candy, they smell like flowers, they are absolute perfection straight up on their own.
But because I am who I am (never mind that I’m snacking on bell pepper strips, for the love of God), I feel like the thing Mother Nature intended for us to do with a pile of perfect in-season strawberries is to bake them into a tender buttermilk cake. Add a sweet-salty caramel to the mix to make those berries all glossy and jammy and OH MY GOD I WOULD KILL SOMEONE FOR A PIECE OF THIS CAKE RIGHT NOW.
Deep breath. This too, shall pass. Now go bake this cake and eat the whole thing and don’t tell me about it.
Strawberry Buttermilk Upside-Down Cake
Although this cake will keep nicely in a cake dome for a few days at room temperature, it’s best eaten the day it’s made. Serve with some unsweetened whipped cream and die of summer happiness.
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