Memories stir up new upside-down cake recipe

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Do you ever let your mind wander back to earlier times — reminiscing about your past and how far you have come? 


The other day, Bob mentioned he will be retired 10 years in August. It is hard to believe. We then started talking about all the things, good and bad, that have happened in those 10 years and how we got through it all.

Of course, there was 9/11, just one month after he retired. Our youngest son got married and we have had five grandchildren born since then. We’ve sold houses and built a house.  Both of us have had some health issues and made it through just fine. We feel we are truly blessed. I am sure you have had many things happen in your own lives in the past 10 years too, and you also made it through. We all can be thankful for what we have accomplished in our lives, be it big or small, we did it.

With it being the end of May and going into June, strawberries and rhubarb seem to be mentioned a lot in food magazines and by celebrity chefs on television. It makes me think of my father and how he liked strawberry and rhubarb pie.  Whenever he would come to visit, I would always try to come up with something that included these ingredients just to see if he would like it. My dad’s comments, whenever the meal was especially good, was “now what’s for dinner.” 

My paternal grandmother was an exceptionally good cook. I tried to make many of the things that my grandmother made and dad would talk about so much. For example, one year I made homemade mincemeat for mincemeat pie.  Dad always talked about how good grandma’s mincemeat pie tasted and she made her own mincemeat. I got close, but since I didn’t have her recipe, that was pretty good.

When I was in 4-H, I made a lot of pineapple upside down cakes. Dad loved them, and it was a good thing because that year I made them every week. It made me think this week about another kind of upside down cake that I have never seen, strawberry upside-down cake. Sounds good, but can I come up with one on my own? So I thought and thought about it for several days, telling myself that I have accomplished a lot of recipes in the past few years, surely I can do this. Therefore, my friends, you tell me. I give you:

Upside Down Strawberry
Sour Cream Cake

2 cups self-rising flour

1/4 tsp. baking soda

1/2 cup butter flavored Crisco

1 cup, plus 2 tbsp. sugar

2 eggs

1 tsp. vanilla extract

3/4 cup sour cream

Enough strawberries, hulled and cut in half, to put on the bottom of a 10-inch pan

1 cup packed brown sugar

3/4 stick butter

Melt butter and brown sugar together in microwave. Spread in the bottom of a 10-inch pan or oven proof skillet.  Top with strawberries. Set aside.

Stir together self-rising flour and baking soda; set aside.

Cream Crisco and sugar together in mixing bowl. Add in eggs, beating well.

Add flour mixture to Crisco mixture, alternately with sour cream, beginning and ending with flour mixture. Add in vanilla; mix well.

Pour batter over strawberries in pan. Bake at 325 degrees for about 45 minutes or until toothpick inserted in middle comes out clean. Let cake cool for about 15 minutes, then turn upside down on your favorite cake plate. Serve with whipped cream or ice cream.



Lonnie Sundermeyer is a professional caterer residing in Ghent, Ky.