We are fortunate enough to have a bumper crop of ripe raspberries. This long fall means the crop keeps producing and we keep eating. Finding good recipes is always fun and today I came up with this terrific and easy cake recipe.

Raspberry Upside Down Cake

Preheat oven to 350 degrees F

Raspberry topping:

3/4 cup light brown sugar

1/4 cup (i/2 stick) butter

3 cups raspberries

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We attended “Game Night” at Stonecat Cafe Friday October 19th and it was terrific from start to finish.  The small gathering of mostly wine growers and wine makers chatted together as we made our way through a 5 course feast.   Atwater Vineyards hosted all the wines and we were not disappointed.  The first pairing was a Gewurtztraminer that complemented the Spicy Wild Alaska Tempura Roll.  A little drier than the usual local Gewurtz this wine can work well with any spicy fish or seafood Asian dish. The salmon was smoked by Chef/Owner Scot Signori.  He does all of his own smoking and by the end of the evening we could see that he has mastered the technique of imparting a subtle smoky flavor, keeping the meat moist, and cooking it just perfectly.

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