Upside Down Cake
Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
A cherry tomato upside down cake from the Moosewood Restaurant Table cookbook.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I attempted a pineapple upside down cake and it was an epic failure, most likely that I didn’t wait long enough before turning it over. Ha! This was Day #2 and a new attempt. This tomato version tastes outstanding but sadly, a small part of it was stuck in the skillet … no worries, we are going for the rustic version!
Describe how you added a Wisconsin twist to your creation.
I used a cast iron skillet that belonged to my great-grandmother. It is more than 125 years old.
How did you do?
It’s not pretty, but it’s edible.