Buttermilk (anything but grapefruit) Upside Down Cake

Make this with berries. The buttermilk cake is absolutely delicious, but absolutely dreadful with grapefruit. I'm not sure if I just hate cooked citrus, and that's the issue, but I didn't keep it around for anyone else to try. Every now and then a dessert idea does not pan out as expected, and the best thing to do is not pout over the wasted delicious and expensive organic grapefruit, but to think about what could be different next time, and if there's anything at all to salvage from the recipe. Like I said, the cake was wonderful and light and fluffy, and I will definitely use it again, but in a few months when the summer fruits start appearing again.

Buttermilk (anything but grapefruit) Upside Down Cake
Ingredients
1 1/2 sticks unsalted butter, at room temperature
2/3 cup light brown sugar
2 pints berries, halved
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, separated
3/4 cup buttermilk
1/4 teaspoon cream of tartar

Directions
Preheat oven to 350F. Grease and line 9" cake pan. Melt 4 tablespoons of the butter with the brown sugar. Pour into prepared cake pan and line berries in circular fashion making sure to overlap. In medium bowl sift flour, baking powder, baking soda, and salt. In stand mixer, cream butter and sugar until light and fluffy. Add egg yolks with vanilla extract one at a time, making sure to fully incorporate and scrape down often. With mixer on slow, begin adding dry ingredients (three additions), alternating with buttermilk (two additions) until JUST combined (with some flour remaining). Remove bowl from mixer and finish incorporating by hand until flour streaks are incorporated. In separate bowl, whisk egg whites with cream of tartar until wet stiff peaks form. Sacrifice 1/4 of the whites into the batter and mix in. Then add the rest of white to the batter and gently fold until incorporated. Pour mixture unto pan over fruit, and spread the top smooth. Bake for 50-55 minutes, or until skewer comes out clean. Let cake cool on rack for 20 minutes before turning out on cake stand.

Adapted from: Piece of Cake


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