Barb Schaller just posted what's for dinner. I'm making dessert. I want to
get rid of the old crop of Meyer lemons still on the tree next to the
mobile home/trailer. Originally posted in the LA Times 3/22/07
Lemon Upside Down Cake
4 small lemons (about 4 ounces each)
1 stick plus 2 tablespoons butter (1 1/4 sticks) divided (or 6 tablespoons)
3/4 cup packed light brown sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 vanilla bean, split (didn't have any, so I used 1/2 teaspoon of vanilla)
3/4 cup sugar
2 eggs
1/2 cup milk (used 2% low fat & half & half)
1. Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and
set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon
peel from the remaining lemon. Set aside the grated peel; save the lemon
for another use.
2. Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an
ovenproof 10-inch sautepan until melted. Brush the sides of the skillet
with a little of the melted butter. Add the brown sugar, stir until it is
moistened with the butter and sperad it into an even layer. Arrange the
lemon slices slightly overlapping, to cover the bottom of the skillet. Set
aside.
3. Heat the oven to 350 degrees (F). Combine the flour, baking powder and
salt in a bowl & set aside.
4. Cut the remaining 6 tablespoons of butter into a mixing bowl. Scrape
the seeds from the vailla bean with the point of a knife into the butter.
Using an electric mixer, beat the butter, scraping down the sides of the
bowl, until creamy. Add the sugar and grated lemon peel and beat until
light and fluffy. Beat in the eggs one at a time.
5. Add half the flour mixture and beat until blended. Add milk and beat
until combined, the add the rest of the flour mixture and beat until
blended.
6. Spread the batter over the lemons in the skillet t cover evenly. Bake
30 to 35 minutes, or until the cake is golden and the center tests done. Let
the cake stand 5 minutes, then invert the skillet onto a platter. To serve,
slice into wedges with a sharp knife.
Each serving: 498 calories; 5 grams portein; 62 grams carbohydrates; 3
grams fiber; 28 grams fat; 17 grams saturated fat; 122 mg cholesterol; 274
mg sodium.
It's in the oven baking now.
Harriet & critters in the mobile/trailer.