Known to regularly get under the opposition’s skin and for his massive curly hair, Scott Hartnell is a player that you’re glad to have on your side. The left winger loves to crash the net (literally), drop his gloves, and mock the opposing teams fans. Number 19 usually positions himself in front of the net and scores most of his goals off of deflections and rebounds. Scott brings a ton of personality to the team and has had his fair share of fan favorite moments….
Because of Hartnells reckless style of play and his lack of stability on skates, fans started to use the #hartnelldown hashtag on social media. Hartnell embraced the catch phrase of his fans and created The #HartnellDown Foundation in 2012. The foundation provides support to charities involving hockey, children and communities around the US and Canada. You can donate to the #HartnellDown Foundation and also buy some sweet swag from the shop. While you’re there, check out how many times Hartnell has fallen down each season.
Hartnell was traded in the 2014 off season for RJ Umberger. His wacky antics and spunk he brought to the team will surely be missed!
For Hartnell’s dessert, what better dish than an upside down cake? I paired plums and blackberries with a sweet moist cake that’ll be sure to rock your tastebuds.
Hartnell (Upside) Down Cake
Fruit Layer Ingredients:
- 3 tablespoons butter
- 3/4 cup packed light brown sugar
- 3 plums & 1 package of blackberries
- 8 tablespoons butter (1 stick)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- Preheat oven to 350 degrees. In oven, melt the 3 tablespoons of butter and brown sugar together in a 10 inch round cake pan until it starts to bubble.
- Once cool, chop plums and arrange in a pinwheel design on top of the brown sugar and butter combination. Add blackberries to fill into any empty spaces. Set aside.
- Beat the 8 tablespoons of butter and sugar until fluffy. Add in vanilla and eggs, beat til smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Stir in half of the flour mixture, then the milk, then the remaining dry ingredients.
- Spread the batter over the fruit, then bake for 45 minutes to one hour (depending on the size of the pan, and the thickness of the batter.) The cake is ready when it begins to pull away from the sides of the pan and the center feels just set.
- Once cool, put a cake plate overtop of the pan & flip cake onto plate. Serve warm by itself or top with some vanilla ice cream.
Check out this recipe on the Broad Sweet Bullies website