“Doubtless God could have made a better berry, but doubtless God never did.” ~ Dr. William Butler, 17th century English writer
Upside Down Cake with Strawberries, Balsamic Vinegar And Olive Oil
It is strawberry season in the Northeastern part of the US. It only lasts about five weeks, so I find myself at the fruit and vegetable stand at least twice a week. I can’t get enough. I eat them sliced on breakfast cereal. Tonight, I put them in my salad with shrimp and peaches. I’ll share that recipe soon. They are also delicious dropped into a glass of Riesling wine.
Last year I was all about roasted strawberry rhubarb shortcake and Italian style strawberry shortcake. This year, I was craving something really unusual.
Well, I am never disappointed at the Food 52 blog site. The Strawberry Balsamic and Olive Oil cake from Indieculinary fit the unusual bill.
This upside down cake has a beautiful array of strawberries topped with a balsamic brown sugar syrup. The blend of the tart and sweet balsamic vinegar with the strawberries is wonderful.
The buttermilk and olive oil cake is so moist. I served it with a lightly whipped cream to soften the acidity of the vinegar.
For a complete list of ingredients and baking instructions go here.
NOTES:
- I baked the cake in a 9” cake pan because there was too much batter to fit in an 8” pan.
- The larger pan size used about a quart of fresh strawberries.
- I used a Strawberry Balsamic Vinegar purchased at Oliva Gourmet Olive Oils and Vinegars. This caused the strawberry fruit layer to be darker.
