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This week was supposed to be fruit tart week but Marco, Kimberlee (our house guest), and I have been obsessed with this cake and I had to share it. I made it three times in the last week and a half and every time it was completely consumed within 24 hours. Around this time apricots, peaches, and nectarines are popping up all over grocery stores. Every year I am so excited to see them that I buy a ton only to be reminded that the best stone fruits come later in summer. Right now they are a little tart, firm, and not yet perfectly juicy. Last week’s Spiced Meatballs in Apricot Ginger Sauce is one way to use less than perfect apricots, another way is to bake with them! Early season stone fruit hold their shape well when baked and we can enhance their flavor with sugar, vanilla, and any spice you have on hand.
When the word cake is thrown out there my brain defaults to brightly colored sugar bombs eaten on birthdays. Red velvet, double chocolate, vanilla with an explosion of sprinkles, etc. But there is a category of cakes that often get forgotten. The cakes that are not sugar forward and acceptable to eat on any occasion—snacking cakes. Like banana bread, yes, banana bread is a cake. Coffee cake is another acceptable all hours of the day snacking cake too. Of course, anything with fruit makes the perfect snack. Hello, upside down cake! I served today’s cake as dessert but enjoyed it in the middle of the day and for breakfast with my coffee. It’s balanced with almonds, honey, and tart fruit that won’t make your teeth hurt from too much sugar. It is my perfect any hour of the day snacking cake.