Hi guys, tomorrow is the last day you can vote for my blog in Saveur Magazine's Best Food Blog Awards, where Hummingbird High is a finalist for the Best Baking & Desserts Food Blog Awards. Winners are determined by popular vote, so I'd really appreciate it if you took the time to vote for my blog! It'd mean the world to me.
To vote for me, head on over to SAVEUR Blog Awards!
Now on to this cake... and my news.
Over the last few weeks, I've had to visit San Francisco for one reason or another. San Francisco and I have a very tenuous, delicate relationship. I lived here for a few years after I graduated college, and, to be completely honest with you guys, I absolutely hated it. I've written about it before, but the short of the long is this — as a clueless 22-year-old, I was unprepared to live there. I moved to the city spoiled by Portland's cheap rent and affordability; my time in San Francisco was very lonely and fraught with the stereotypical issues of a young millennial trying to make her way in a big, expensive city. After a couple of years, I moved away to Denver crying the praises of cheap rent and spacious apartments before eventually re-settling back in Portland.
However, since my day job is in software, I often find myself taking business trips to the major tech hub that is San Francisco. I expected to hate the trips, but they turned out to be an unexpected perk — as a person who now worked at a startup, I suddenly belonged with the city in a way I never felt like I did when I had worked here in the past. On these trips, I spent all my evenings sharing many meals at my old haunts with Bay Area-based college friends, roommates, coworkers, etc.
Over time, the city grew on me. Since I wasn't faced with its annoyances everyday, I found it all to be quaint, nostalgic, and just a part of the Big City Experience before I went home to quiet and clean Portland. I would willingly stand in the line skirting around the block to get a morning bun from Tartine Bakery, battle crowds for a cup of the New Orleans iced coffee at Blue Bottle, and enthusiastically dodge poop and tech bros at Dolores Park. I would return to Portland with bags of 4505 Meats' chicharrones for Erlend, lamenting the fact that we couldn't get good katsu curry or pork belly bao buns in Portland. Ultimately, I was grateful for the few days in the city, but glad to be back home.
Which brings us to now. A few weeks ago, I accepted a job offer from a major tech company whose product I love and use on an almost daily basis. It's a dream job and one that my 22-year-old self back in the day would have killed for. Heck, it's one that my 27-year-old self would kill for, considering how stunted and stagnated I've felt in my current job. So what does this all mean?
I'll be moving back to San Francisco in less than a month's time.
It's sudden, unexpected, crazy, thrilling, and scary all at once.
Despite my excitement for the job and the opportunity to "re-do" my time in San Francisco, it comes at a high cost. First off, I love Portland. I see it as my home, and where I ultimately want to end up. I'll be putting my house, the one with the beautiful kitchen that I spent all of last summer painstakingly renovating, on the rental market. Goodbye baking station and herb garden... hello teeny, tiny studio that I'm paying an obscene amount of money for. That is, if I can even find one, considering how obscene San Francisco's rental market is. But that's another story, one that you'll probably hear a lot about in the next few weeks.
And of course, the elephant in the room — Erlend. The boyfriend of 4-and-a-half years is heading the complete opposite direction, starting a graduate program in New York City at the end of the summer. We had planned for me to move to the city with him, but now, that's just completely flown out the window. I'm disappointed and sad (I've always wanted to live in New York — I had even picked out a neighborhood in Brooklyn for us to live in), and he's even more so. But we both know that this San Francisco opportunity is too good to pass up (especially after several of my interviews in New York leading absolutely nowhere), and we're going to give the long distance thing a try. Sigh.
Some baker's notes:
- This recipe works with a variety of different summer fruits, especially stone fruits like plums and berries. You can experiment with different combinations and quantities of fruit, just be sure to adjust the quantity of granulated sugar accordingly. The amount of sugar you use should also depend on the fruit's ripeness — just remember that you're also adding marzipan in, so definitely use less sugar than you think you need.
- Be sure to use a cake pan with deep sides — this cake makes a ton of batter, which then sits up top a pretty sizeable layer of fruit. I used a 9 x 3-inch round cake pan, but you can also use a springform pan.
- When making upside down cakes, it's best to invert the cake 15 to 20 minutes after pulling it out of the oven, while it's still warm. Waiting until it's cooled to room temperature will cause the cake to stick!