25
Sep
12

How Martha Stewart gave me a bloody knuckle: Jamaican-spiced upside-down cake

Ingredients for Marth Stewart's Jamaican-spiced upside-down cake

This was my first attempt at a Martha Stewart recipe–or more accurately, a recipe from Martha Stewart Everyday Food. I’ve tasted baked goods based on her recipes before. They’ve always been good, but not good enough for me to demand the recipe. Would this Jamaican spiced upside-down cake be any different?

The recipe (couldn’t find it online; similar one here) incorporates some of my favorite flavors: coconut milk, lime zest, fresh pineapple. I expected it to be a totally exotic, decadent take on the pineapple-upside down cake.

The most complicated part is layering the pineapples on top of the brown sugar and melted butter.

Laying out the pineapples on top of the brown sugar and melted butter, which will caramelize with the heat.

Don’t get me wrong. The cake’s decent, a solid B-. It’s just not as good as it should be given what went into it, ingredient- and assembly-wise. Like Empire Martha itself, it’s a little safe, beige, pleasant-yet-forgettable. Or maybe I’m just bitter from grating the skin off of my knuckle while zesting.

Bloody knuckle as a result of overzealous zesting.

I may have zested those limes too aggressively.

The consistency reminds me of gingerbread (due to the molasses in the brown sugar). Not my favorite texture, since it starts getting cement-like in the mouth. Also, I wanted the cake and topping to be sweeter–I’d probably add at least 1/4 white sugar to the cake batter if I were to try this again.

The finished product: Martha Stewart's Jamaican-spiced upside-down cake.

Honestly, the best part of this cake wasn’t the eating. It was the part where you flip it onto a plate and the whole thing slides out in one piece. Now that’s gratification.

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