Doctor's Order

Never fails, as soon as spring rolls around and it's time to play outside I get hit with a whammie of a cold, better known as bronchitis! Yeah, totally sucks! So as I'm lying on my death couch (couch is so much more comfortable than a bed when you have drainage) I'm obsessing over the Food Network. My two favorite girls, Giada and Ina, are whipping up some glorious desserts and I start to hear my tummy rumble.



But the doctor said to stay in bed and rest, "That's the only way to get rid of this Stephanie!" Tick tock, tick tock, I wait another half and hour and decide to rebel against doctors orders, I've gotta make me a snack!



I'm immediately hit with a gooey craving, but know that I want gooey + fruit + crunchy, honestly if I ever find out where cravings come from maybe they'll make more sense. As I'm flipping through recipes I'm not finding anything that is jumping out...I take a break...blow my nose...and dive back in. Then it happens, my epiphany! Some type of upside down cake is what my heart (and tummy) desire.



With no pineapple in the house I know I'm gonna need to get creative. Low and behold in my frozen fruit and veggie packed freezer I find a bag of blueberries and some pecans. Ding-Ding-Ding, we have a winner. The thought of warm blueberries, coated in a nutty caramel sauce, bursting in my mouth almost had me feeling better...almost. And let me just say if I weren't sick I could've scarffed the whole cake down!



Blueberry Upside Down Cake
Topping
1 stick butter
1 1/2 cups frozen blueberries
1 cup chopped pecans

Put all ingredients in a 9 inch cake pan.
Cook ingredients over medium flame until butter and sugar are melted, turning a caramel brown color.
Set aside

Cake
1/2 cup butter
3/4 cup sugar
1 3/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Preheat oven to 325°F.
Sift cake flour, baking powder, salt and cinnamon into medium bowl.
Using electric mixer, beat butter and sugar in another medium bowl until well blended.
Add eggs 1 at a time and beat until well blended after each addition.
Mix in vanilla extract.
Beat in flour mixture in 3 additions alternately with whole milk in 2 additions.
Spoon batter into blueberry-pecan prepared cake pan.
Bake 35 minutes or until top of cake is golden brown.
Let cool for 10 minutes and invert on to cake platter.