We’re enjoying the garden’s bounty. Green beans are just about done. Beets, silver beet and lettuce are maturing. I put away a bunch today by making a large batch of tomato sauce, some of which I froze, and chicken stock. In addition, I made a batch of english muffins and a delicious upside down cake with a couple of nectarines and a pear. I found the cake recipe in a notebook in the kitchen. Here it is.
Nectarine and plum upside down cake
I used nectarines and pears and will use canned peaches when we run out of fresh fruit
1/4 lb softened butter
1/4 cup sugar
1 egg, lightly beaten
1 cup plain flour
1 tsp baking powder
2 Tbs brandy (didn’t ‘t have any here)
1/3 cup milk
2 Tbs butter
1/4 cup sugar (I only used 2 Tbs)
Preheat oven to 350 f
Cream butter and sugar until fluffy, add egg and vanilla, beat.
Sift flour and baking powder; add it alternately with the milk to the mixture
Make the base by melting the butter in a metal cake tin on a low heat, stir in sugar and cook for two minutes, stirring gently. Slice the fruit into thick slices.
Remove the cake tin from the heat and lay the fruit slices decoratively and overlapping slightly in the sugar butter mixture. Return to the heat and cook gently for another two minutes, without stirring. Remove from the heat without disturbing the fruit slices.
Carefully spoon the cake batter on the fruit and cook for 30-40 minutes.
Cool the cake in the pan for 10 minutes the invert onto a platter. A little whipped cream would have been nice.
We ate half of it before I took any photos.
So for today, we had english muffins, yogurt and kiwis for breakfast.
Leftover spaghetti with fresh sauce and chicken for lunch.
Pizza with a little bacon, mushrooms, fresh sauce, mozarella and Parmesan cheese. And upside down cake for dessert. It’s a good thing we took a two hour walk today.