THEME: Rhubarb Anise Upside Down Cake
Jamie R
<http://www.epicurious.com/run/recipe/photo?id=101504>
For topping
1/2 stick (1/4 cup) unsalted butter
3/4 cup plus 2 tablespoons packed light brown sugar
1 1/2 pounds trimmed rhubarb
For cake
1 teaspoon anise seeds
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla
2 large eggs
1/2 cup well-shaken buttermilk
1/4 cup milk
Make topping:
In a well-seasoned 10-inch cast-iron skillet melt butter over
moderate heat until foam subsides and reduce heat to low. Sprinkle
brown sugar evenly onto bottom of skillet and heat, undisturbed, 3
minutes (not all brown sugar will be melted). Remove skillet from
heat. Cut enough rhubarb crosswise into 1-inch pieces to measure 3
cups and decoratively arrange, rounded sides down, in one layer over
brown sugar.
Preheat oven to 350°F.
Make cake:
With a mortar and pestle or in an electric coffee/spice grinder
finely grind anise seeds. Into a bowl sift together anise, flour,
baking powder, baking soda, and salt. In another bowl with an
electric mixer beat together butter and sugar until light and fluffy
and beat in vanilla. Add eggs 1 at a time, beating well after each
addition. With mixer on low speed add flour mixture alternately in
batches with buttermilk and milk, beginning and ending with flour
mixture and beating until just combined (do not overbeat).| Spoon
batter over rhubarb in skillet, spreading evenly (be careful not to
disturb rhubarb), and bake cake in middle of oven until golden, about
45 minutes, or until a tester comes out clean. Cool cake in skillet
on a rack 15 minutes.
Run a thin knife around edge of skillet and invert a plate over
skillet. Keeping plate and skillet firmly pressed together, invert
cake onto plate. Carefully remove skillet and serve cake warm or at
room temperature.
Serves 8.
Gourmet April 1999