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Old 05-04-2006, 03:26 PM   #1
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Upside Down Blueberry Lemon Cake TNT

I spotted this recipe at the doc's office yesterday. It sounded so good that I had the appt girl make a photo copy. I made it last night.
I made it in a square pan (easier for kids to cut their own pieces)

The cake is nice and dense (it would do well for a brunch potluck)and the only thing I'd change is maybe adding more lemon zest. I used my meyers (last 3 on the tree), so the zest was sweet, but I think next time I'll use more, so it can be even more lemony.

Lemon and Blueberry Upside Down Cake

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Old 05-04-2006, 03:34 PM   #2
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That looks really good. I'm copying it for my personal baker.
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Old 05-04-2006, 03:45 PM   #3
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PS - I forgot to say, that it really looks best in presentation when you put whipped cream on top, as the "top" is completely purple!
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Old 05-04-2006, 09:23 PM   #4
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WHat does cake flour do differently than all-purpose flour?

Lee
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Old 05-14-2006, 10:15 PM   #5
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jkath:

Thanks for this recipe! I made it for SO as part of her Mother's Day dinner and we both really liked it. It's a keeper.

I had to improvise because the lemons I was counting on for zest were rotten. I used a combination of lemon and limes for the zest.

QSis:

Cake flour is a 'softer' flour than AP. It is lower in protein and, therefore, produces less gluten. This will result is a lighter, fluffier cake than the same recipe made with AP flour.

If you want to convert a recipe written for AP flour to cake flour, substitute 1 cup plus 2 tablespoons of cake flour for every cup of AP flour.
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Old 05-15-2006, 01:38 AM   #6
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I'm so glad you liked it! I bet the lime was a wonderful addition!
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Old 05-15-2006, 01:45 AM   #7
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Any reason you could not use almond meal instead of almond paste? I have the meal but not any paste.
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Old 05-15-2006, 02:15 AM   #8
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hmmm...I wouldn't use the almond meal, as it is such a different ingredient. If you're not familiar with almond paste, it's the same consistancy of the center of a marzipan candy. (And very similar in taste)
Here's a picture:

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