Upside-down baking is irresistable to me, whether it’s in the form of a tarte tatin or a cake. The common denominator is a gorgeous, gooey caramelized bottom, which, once inverted, becomes the top. Nestled in the sticky caramelized goodness are hunks of seasonal fruit, which release their juice and perfume the pastry, while studding the topping like jewels in a crown.
The other winning quality of upside-down desserts is that they are generously flexible with the seasons. In the fall, pears and apples are the fruit of choice. In the summer, stone fruit, figs and berries display their wonders. Mix and match to your taste. It’s impossible to go wrong.
Rasberry, Fig, and Almond Upside-Down Cake
Serves 10 to 12
1/2 cup plus 1 cup unsalted butter, room temperature
1 cup light brown sugar
8 large figs, halved lengthwise
3 ounces raspberries
1 1/4 cups granulated sugar
4 large eggs
1/2 cup buttermilk
2 teaspoons finely grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups cake flour
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon salt
1. Preheat the oven to 325°F. Butter a 9-inch springform pan. Line the bottom with parchment and butter the parchment. Tightly wrap the bottom of the pan with foil.
2. Melt the 1/2 cup butter and the light brown sugar together in a saucepan over medium heat until the sugar is dissolved, whisking to combine. Pour into the springform pan. Arrange the figs, cut side down in a circular pattern in the sugar. Fill in the gaps with the raspberries.
2. Beat the 1 cup butter and the granulated sugar in a mixer with a paddle attachment until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the buttermilk, lemon zest, vanilla, and almond extract. Whisk the flours, baking powder, and salt in a separate bowl. Add to the batter, mixing just to combine. Pour the batter over the fruit and smooth with a spatula. Bake in the oven until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool on a rack for 10 minutes then invert onto a plate. Serve slightly warm or at room temperature with whipped cream.