Gather Your Fruits – They’re Goin’ Down!

An upside down cake will bring oohs and aahs to your table. As gardener-cook how exciting it is to grow, bake, and serve a slice with a dollop of whipped cream. My mouth is watering!

INGREDIENTS: Most stone fruits work. They should still be a bit firm. Even berries and bananas will go downside!

• Fruit Topping
  • butter – 4 TBS
  • light brown sugar – 1/3 cup
  • lemon juice – 1 1/2 tsp
  • salt – 1/4 tsp
• Cake
  • butter – 1/2 cup
    • sugar – 1 cup
    • vanilla extract – 1 TBS
    • lemon zest – 1 tsp, finely grated
    • eggs – 2 large, at room temperature
    • Greek yogurt – 1/2 cup, [or sour cream]
    • baking powder – 1 1/2 tsp
    • sea salt – 3/4 tsp
    • baking soda – 1/4 tsp
    • flour, all purpose – 1 1/2 cups [195 grams]

Shown: Mango Upside Down version

DIRECTIONS:

1. In a 10 inch skillet heat and dissolve the butter, brown sugar, lemon juice, and salt
2. Continue to cook over medium heat until it darkens, stirring continuously—just a minute or two—don’t leave the stove
3. Add the fruit and toss to combine and off heat, arrange the fruit for presentation
4. Preheat oven to 350º
5. Make the cake by whisking the second melted butter, sugar, vanilla, and zest until combined
6. Beat in the eggs one at a time, then the yogurt [or sour cream] and combine
7. While stirring, add in baking powder, then salt, and then baking soda
8. Fold in flour until just incorporated—don’t overmix
9. Spoon the batter over the fruit and spread evenly
10. Bake 35 to 40 minutes, until deeply brown and toothpick in center comes out clean
11. Quickly run a butter knife around the edge then let cool for 15 minutes
12. Place a plate over the pan and invert to drop the cake onto the plate—you may need to place some stuck fruit onto the cake before serving
13. Wait at least an hour before serving

This recipe, adapted from the New York Times is versatile—most any fruit will make nice.