We have eaten more than our fair share of cake this weekend.
As it was Father's Day, I baked dessert for my father in-law as well as my Dad. Saturday night I wanted to use up some of the wonderful rhubarb that my aunt had given me, so I took a risk and made a Rhubarb Upside-Down Cake. Never made one before, never even knew you could make such a thing, but what fruit doesn't taste good smothered in gooey crunchy brown sugar and topped on a springy cake with a little orange zest zip?
Not the most beautiful baby, but oh, she was quite tangy and tasty...
While my father in-law is a fan of fruit desserts, my Dad is a fan of the classic white cake with white frosting. When my brother and I were kids we used to love ripping open a box of Betty Crocker or Duncan Hines rainbow chip cake mix with Dad and cooking up a little treat. Still in the search for a white cake recipe that I love (white, mind you, not yellow), I stumbled upon a beaut thanks to King Arthur Flour...they have some of the best baking recipes out there (just not good for your waistline). I ended up making a layer cake out of their Tender White Cake with Cream Cheese Frosting and crowning it with some ruby red raspberries.
This recipe is no joke, the cake really was tender and moist (and if you know me, you know how much I HATE using that word). Vanilla and almond extract make it quite the classic old-fashioned layer cake treat.
So now that my blood sugar is all out of whack from this tasty feasting, I'm thinking that today will be the perfect day to start eating a bunch of salads using all of our lovely CSA produce.