As they say, hindsight is always 20/20 (anyone else wondering who "they" is??). This time last year my life was very different. I was going through the beginning of a personal tragedy which culminated on July 1st and struggling professionally. That's not to say that everyday or everything was bad, there were lots of great things about last year. I loved starting this blog and enjoying Cleveland more. And even though it has been immensely painful, I have enjoyed getting to know myself again. I consider myself to be a strong person, but I never knew how strong I was until tragedy struck in the deepest way for me last year. I am still relatively unhappy professionally, but there is an end in sight and hope for a job doing something I actually enjoy. And as for the personal drama, it gets better each day and I cant believe how much I have healed since then. I definitely had more of a love relationship with food during this time (as characterized by my unfortunate weight gain!) but it was really my faith that enabled me to persevere. We dont always get the life we wanted or wished for, but we do get to choose what we do with it. As I reflect on the events that took place in June, July and beyond last year, it is still difficult. I would be lying if I said otherwise. But at least now I can see the beauty in the rain.
Strawberry Upside Down Cake
**I found this recipe on Joy the Baker.com. I (stupidly) made this in a springform pan. I recommend against doing that as the topping drips out of the pan :( !
Topping:
2 TBL unsalted butter
1/4 C brown sugar
1 C sliced strabwerries (source FFM)
Cake:
1/2 C unsalted butter, softened
2/3 C brown sugar
1 large egg
1 tsp vanilla extract
1 1/3 C flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cardamom
2/3 C sour cream (or plain yogurt, Velvet View Farms)
Preheat oven to 350.
Melt 2 TBL butter in cake pan (either 9 inch or 8 inch). Once melted, tilt pan around to evenly coat sides and bottom of pan and set aside.
Whisk flour, baking powder, baking soda, salt, and cardamom. Set aside
Cream butter and brown sugar on medium speed with paddle attachement for about 3 minutes. Scrape down and add egg and vanilla and beat for 1 minute.
Add dry ingredients, beat on low speed while adding sour cream (or yogurt). Beat until the batter just comes together- batter will be pretty thick. Remove the bowl from the mixer and finish mixing ingredients with the spatula.
Sprinkle 1/4 C brown sugar into pan over melted butter and sprinkle strawberries evenly. Spoon batter over the strawberries and carefully spread batter evenly with spatula.
Bake for 35 minutes. Let cool and invert onto a cake plate.
**I found this recipe on Joy the Baker.com. I (stupidly) made this in a springform pan. I recommend against doing that as the topping drips out of the pan :( !
Topping:
2 TBL unsalted butter
1/4 C brown sugar
1 C sliced strabwerries (source FFM)
Cake:
1/2 C unsalted butter, softened
2/3 C brown sugar
1 large egg
1 tsp vanilla extract
1 1/3 C flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cardamom
2/3 C sour cream (or plain yogurt, Velvet View Farms)
Preheat oven to 350.
Melt 2 TBL butter in cake pan (either 9 inch or 8 inch). Once melted, tilt pan around to evenly coat sides and bottom of pan and set aside.
Whisk flour, baking powder, baking soda, salt, and cardamom. Set aside
Cream butter and brown sugar on medium speed with paddle attachement for about 3 minutes. Scrape down and add egg and vanilla and beat for 1 minute.
Add dry ingredients, beat on low speed while adding sour cream (or yogurt). Beat until the batter just comes together- batter will be pretty thick. Remove the bowl from the mixer and finish mixing ingredients with the spatula.
Sprinkle 1/4 C brown sugar into pan over melted butter and sprinkle strawberries evenly. Spoon batter over the strawberries and carefully spread batter evenly with spatula.
Bake for 35 minutes. Let cool and invert onto a cake plate.