Sometimes when life goes really fast, I like to make a list of the things that happened. This way I read the list, remember my days, and smile.
JeanaLe's happy times list
using a gift card at Wal-Mart, thinking there is only $20 on it and finding out there is $200 on it
decorating for yet another bridal shower....but having lots of fun doing it
baking bread at 6am
drinking coffee with mom at 6am
watching the cutest 2-year-old alive play golf in his diaper
making my husband's favorite dessert and surprising him with it, Bazinga!
finding great deals at the thrift store
singing in church
seeing friends after a long time of not seeing them
being on the opposite side of a pregnant belly pat (felt really weird but so fun)
watching the cutest 6-year-old alive hold my baby
dancing in the rain with some pretty special people..."Best Day Ever!"
enjoying the first smore of the summer
listening to Kole goo and gaa and talk
baking this delicious strawberry upside down cake and eating it with family!!
So this cake may very well be one of the best things that ever came to be in my kitchen. Make sense? Maybe. Or maybe I'm not thinking straight, cause I'm thinking of this cake, which is now all gone, and I'm missing it, and I'm wanting to make it again. Maybe I just will. But you should too. Well, not make it again but make it for the first time, because I'm assuming you haven't made it before but maybe you have. Well then good for you. But if not, then really, REALLY, make this cake. You will thank me for it! I promise.
|just had to show off my apron....it has ruffles!|
|getting ready to bake!|
|mixing up the dry ingrediants|
|brown sugar and butter....yes please!|
|and yes...even more lucious, fabulous strawberries|
|covering it all up|
|so plain, and simple, and pretty|
|perfectly golden brown|
|flipping it over, awesomeness|
|the first piece|
the recipe, adapted from Joy the Baker
For the Topping
2 tablespoons unsalted butter
1/4 cup brown sugar
1 cup sliced strawberries
For the Cake
1/2 cup unsalted butter, softened
2/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup sour cream
Preheat oven to 350 degrees F. You need an 8 or 9 inch round cake pan.
Place butter in the cake pan and place in the oven. When butter is melted, remove pan from the oven. Coat the sides of the pan with the butter and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In an electric mixer, cream butter and brown sugar on medium speed for 3 minutes. Add egg and vanilla extract. Beat for 1 minute. Add the dry ingredients. Beat on low speed while adding the sour cream. Beat until the batter just comes together. Batter will be thick.
Sprinkle 1/4 cup brown sugar into the melted butter in the cake pan. Place strawberry slices over the butter and sugar in a single layer.
Spread batter over the strawberries. Bake for about 35 minutes, or until toothpick 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.
And here's another take on the cake......
So in honor of some special people who are now eating gluten free, I made a GF version of this cake. I just followed the directions on the cake box and then made the same strawberry topping. In my opinion it didn't look as pretty as the original cake, but it actually tasted really good. Chocolate and strawberries? You just can't go wrong.
The end......there ain't no more....