This is pretty similar to last years Strawberry Upside Down Cake, and why shouldn’t it be? That was a fabulous cake. Since Haskaps are incredibly tart – the American name of Honeyberry is really not accurate – I have upped the amount of sugar mixed in with the fruit. I used 1/3 cup, and thought it was enough, but I can also see some people wanting even more so I have suggested up to 1/2 cup. I also added another egg, to make the cake part a little richer and stand up to the sour topping.
Anyway! This is a very easy cake, as long as you are not the one who has to pick the haskaps. Pretty sure that is half the work right there, and the half that is harder on the back. We are having an absolutely bumper crop of haskaps this year, and I am going a bit cross-eyed picking them all. When I eat a slice of this, though, I think it is definitely well worth while.
8 to 12 servings
1 hour 20 minutes – 30 minutes prep time
Prepare the Haskaps:
2 cups fresh haskaps
1/3 to 1/2 cup sugar
2 tablespoons arrowroot
1 teaspoon butter
Wash, drain well, and pick over the haskaps. Mix them with the sugar and arrowroot.
Line a 9″ square pan with parchment paper and butter the bottom of it. Put in the haskaps and spread them out evenly.
Preheat the oven to 350°F.
Make the Batter & Bake:
1 1/2 cups soft (pastry) whole wheat flour
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sugar
1/2 cup mild vegetable oil
1 teaspoon vanilla extract
3 large eggs
Measure the flour and mix the baking powder and salt into it.
Measure the sugar and place in a mixing bowl. Add the oil and vanilla and mix well. Beat in the eggs.
Add the flour and mix until well blended, but no longer. Scrape the batter over the prepared haskaps and smooth it out evenly over them. It will seem like a skimpy amount of batter, but do your best. If you can get it to within half an inch of each edge that will be fine.
Bake the pudding for 50 to 55 minutes, until firm on top to slight pressure, or use a toothpick inserted in the centre to determine that no batter or crumbs stick to it.
Let cool to just warm before turning it out onto a serving plate. Peel off the parchment paper carefully. Serve just warm, or when completely cool.