We’re all over it!
And it’s all over us!
All over our checkbooks, our cell phones, our Day-Timers, what have you.
Personally, I’m incredibly excited about 2012.
And we just may be churning out a tasty treat or two from this here kitchen.
Because 2012 is destined to be such a winner, I definitely chose to spend its very first day being responsible.
I thought hard about my resolutions and I was committed to those initial auspicious moments.
Let me break it down for you.
Resolution #1: Stop eating like a 5th grader.
Chips & salsa for breakfast and Pomegranate Upside Down Cake for lunch and dinner don’t qualify? Whatever.
Tomorrow, tomorrow, I love ya, tomorrow…
Sing it with me brothers and sisters.
Resolution #2: Be more efficient.
File your taxes! Pay your bills! Bake a cake! Twitter a tweet! All simultaneously!
No wait! Sit on the couch and watch a day-long marathon of Jersey Shore!
And you may want to stay away from my Twitter feed today. It will likely be chock full of all kinds of #snookie_monster, #crocadilly, and #grenade references. Fair warning.
Oh, look! She’s going for a triple-double with Resolution #3: Drink more water!
Watch as she guzzles soda, downs milk and juice, and studiously avoids eye contact with those gallons of freshly filtered agua!
What a winner! Dry as a desiccated raisin, yes. But a winner!
My name is Meagan.
My nickname is Scarletta.
My Hobbit name is Lalia Brownlock.
And my Jersey Shore name is Joanie Mozzarella.
I may be an inefficient, dehydrated, chicken nugget & frozen pizza devotee, but I promise to bring you some most excellent things throughout 2012.
Get excited. Get jazzed. Get hungry.
Pomegranate Upside Down Cake
1/3 c. + 1/2 c. unsalted butter, softened, divided
3/4 c. dark brown sugar, tightly packed
1 1/2 c. + 1/2 c. pomegranate seeds (Please note that you can choose to harvest these seeds directly from the fresh fruit, or go the lazy route like I did and use the prepackaged fresh arils from POM Wonderful. Either way you will need approximately 3 fresh pomegranates or 3- 4 ounce containers of fresh arils.)
2 c. all-purpose flour
1 c. white sugar, granulated
1 3/4 tsp. baking powder
3/4 tsp. salt
2 large eggs
1/2 c. pomegranate juice
1/2 c. milk, whole
1 tsp. vanilla extract
1 c. heavy cream (optional, for use as garnish; please see serving notes below)
Preheat oven to 350°.
A note on baking this cake: I opted to bake my cake in a 9″ springform pan so that it would have enough room to rise without overflowing a standard-depth cake pan. But depending on your springform, some of the melted brown sugar and juice from the pomegranate seeds may leak out of the pan. So I baked my cake on a rimmed sheet pan – no sweat. The leakage won’t detract at all from the flavor or appearance of your cake, you’ll just want to use the sheet pan to contain it so that you don’t wind up with an apocalyptically messy oven. Alternatively, if you have a deep 9″ cake pan, you could simply use that.
Line a 9″ round springform pan with parchment and lightly grease the sides. Spread 1 1/2 cups of pomegranate seeds as evenly as possible over the bottom of the lined pan, place the pan on a rimmed baking sheet and set aside.
In a small saucepan, melt 1/3 cup of butter and the brown sugar over medium heat, stirring often. Once the mixture has melted, pour it over the pomegranate seeds and spread it as evenly as possible.
Meanwhile, in a large bowl, cream the remaining butter and sugar until light and fluffy. Add the eggs and continue to beat. Add the salt, vanilla, baking powder, flour, milk and pomegranate juice, beating until just mixed into a uniform batter. Pour the batter over the seed and sugar mixture and spread evenly. Rap your pan several times on the counter just to remove any air bubbles. Bake your cake for approximately 55 minutes or until slightly golden and puffed. AGAIN, don’t panic when your springform pan leaks out of its bottom while baking – you will have placed it on a rimmed baking sheet so the leak is contained and the cake will still rock.
Remove the baked cake and allow it to cool completely. Once cool to the touch, remove the spring edges of the pan and invert the cake, removing the pan bottom and paper liner.
Serving Notes: Once I inverted this cake, I opted to serve it with 1 cup of fresh whipped cream on top. The cake was still warm so the heavy cream melted around the cake, creating a final presentation that resembled a classic tres leches cake. The cake itself is dense, sweet and rich with pomegranate flavor so I found that all of that cream offered a lovely balance and obviously kept the cake extremely moist. You do not have to serve the cake with any whipped cream or any of the 1/2 cup of pomegranate seeds that I chose to use as a garnish. Just keep in mind that if you do choose to go the cream route and you top your cake while it’s still warm as I did, you’ll want to serve the cake on a rimmed platter so that your cream doesn’t melt all over your lovely tablescape.
YIELD: 8 – 10 servings