Upside-Down Gratitude
It is good to give thanks to the Lord, to sing praises to your name, O Most High; to declare your steadfast love in the morning, and your faithfulness by night. Psalm 92:1-2
Who knew upside-down cake could be made just about anywhere in the world?
The old Wycliffe cookbook on my shelf is ragged and worn. The cover long gone, its pages are stained with olive oil, gritty bits of sugar, and smears of chocolate pudding from the homemade edible finger-paint days. Created for people living in places where convenience cooking is non existent, this little wonder made our lives warm and delicious with the barest ingredients.
Upside-down cake was a favorite and could be made in the largest pans to feed the biggest crowds. We made it with whatever fruit was available, from loquats to pineapple to mulberries. With full bellies, laughter, and close friends, we enjoyed a kind of gratitude that might seem upside down to some.
Gratitude is an upside-down sort of thing. The most comforting, joyful times of thanks can be surprising, springing from the most basic ingredients. #thanksgiving Click To TweetDay and night, wherever we are, we have the basic ingredients for gratitude. We may have to improvise a bit, but it’s possible to make something sweet and comforting.
The feeling of your hand in mine as we take a walk at dusk.
The way your face lit up because you were glad to be with me.
The email you took time to send, just to tell me what Jesus did for you today.
The funny way your head glows against that fake Zoom background as you grow animated telling me about your day.
The way your voice cracks when you get excited.
The text you sent asking me to pray for you.
The Bible verse you emailed because the Lord put me on your heart.
The call you made to make sure I didn’t miss my registration deadline.
The time you took to get me a new desk just so I could have a beautiful place to write.
The sound of your footsteps coming up three flights of stairs to bring me dinner as I lay in bed with a headache.
The blanket you put around me as I slept in the chair by the hospital bed.
The sight of your. dear. face.
Jesus knows what we need, and it’s pretty basic, really. We need each other, and in this world of consumerism and busy, that’s pretty upside down.
Lord, help me make a sweet gift of gratitude for you and those around me today. Amen.
Upside-Down Gratitude Cake
Ingredients
- 1/2 cup butter (for melting)
- 2 cups light brown sugar If you live in a place without brown sugar, you can mix a little molasses with regular sugar.
- 3 cups fresh fruit (peaches or apples are delicious)
- 2/3 cup butter, softened (for mixing)
- 1 1/3 cup regular sugar
- 4 eggs
- 2 tsp vanilla extract In various places around the world, vanilla comes in different forms: small vanilla sugar packets, vanilla beans (beware how strong!), and vanilla liquor. Know the strength of your vanilla and adjust according to taste.
- 1 1/3 cups milk
- 3 1/2 cups all-purpose flour
- 4 tsp baking powder If you don't have baking powder, you can make your own with a blend of baking soda and cream of tartar or vinegar. 1 tsp baking powder = 1/4 tsp soda + 1/2 tsp cream of tartar or vinegar.
- 1/2 tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a deep-sided 10-inch pan or any variation of that size, as long as the sides are deep. I use a long European loaf pan.
- Sift together the flour, baking powder, salt, and, cinnamon and put aside.
- In a saucepan or iron skillet over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into the bottom of the baking pan. Sprinkle or arrange the fruit on top.
- In a large bowl, cream together 2/3 cup softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in baking pan.
- Bake in preheated oven for 90 minutes or until a sharp knife inserted into the middle comes out clean. I start checking at about 60 minutes, depending on the depth of the pan I used. Let it cool in the pan for ten minutes then carefully invert onto a serving platter. Be careful of the hot caramel and fruit juices. Best served warm, I guess... it has never lasted long enough for me to try it cold:).
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