Baking and waiting
I’m making peach-raspberry upside down cake. I just put it in the oven so I have to wait for a tantalizing 45 minutes to actually get to taste my creation.
Technically the hard parts have been done. I live in fear of dry mealy cakes though so I went through the trouble of digging through my little index cards and finding a nice trustworthy recipe.
I used a single egg dinette cake recipe for the batter, and layered butter, flour, peach slices, sugar, and raspberries in the bottom of the pan, poured the batter on and stuck it in the preheated oven.
I wasn’t planning on an upside-down cake– it just seemed like a good idea when I was mixing the batter.
Oh sure, I could totally spin yarn while waiting. But it’s so much more fun to sit and wait, wringing my hands and wondering if I remembered to put all the ingredients in the bowl. Should I have sifted the flour twice? Will the fruit be enough or should I make a glaze to go with it? Maybe I should have picked up some ice-cream. I didn’t add vanilla extract! Oh wait, it didn’t call for vanilla did it? Maybe I should have added some rum?
You know– spinning while I wait for the cake doesn’t seem like such a bad idea after all.