Thread: Upside down cake

On Fri, 13 May 2011 16:31:50 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>Of course you can always do the pineapple thing which is perfectly
>lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>just scrumptions IMHO.

Deborah Madison has one of my favorites... An apricot and cherry one.
The apricots are halved and a small dab of almond paste is put in each
half. Then they are put in the bottom of the pan, and cherries are
put in the open spaces between the apricots. Batter is put over all,
and it is baked.

It is on my horizon, now that both apricots and cherries are coming
into season here.

Christine
--
http://nightstirrings.blogspot.com

Sitara wrote:

> When the stone fruits come in good and ripe it's time for upside down
> cakes.
>
> You can make the cake batter from scratch or use a good yelllow cake
> mix, but the most important part is the ripe fruit, butter and brown
> sugar.
>
> Put a layer of brown sugar on the bottom of the pan you are using (I
> use a cast iron skillet). Arrange slices of the ripe fruit (my
> favorite is peaches) Pour melted butter over the fruit and brown
> sugar.
> Pour the cake batter over all and bake till toothpick done.
>
> Invert the cake right out of the oven onto a nice cake plate.
>
> Try not to eat it all in one sitting.
>
> Of course you can always do the pineapple thing which is perfectly
> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
> just scrumptions IMHO.

I'm partial to a kind of sweet cornbread cake rather than a yellow cake for
the batter. Now I'm wondering whether it would be worthwhile to bake a sweet
eggy spoonbread batter in a fairly shallow dish with the fruit, to make a
cross between upside-down cornbread-based cake and clafouti. (Clafouti's one
of my favorite fruit desserts.)

Bob

On May 13, 5:42*pm, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
wrote:
> Sitara wrote:
> > When the stone fruits come in good and ripe it's time for upside down
> > cakes.
>
> > You can make the cake batter from scratch or use a good yelllow cake
> > mix, but the most important part is the ripe fruit, butter and brown
> > sugar.
>
> > Put a layer of brown sugar on the bottom of the pan you are using (I
> > use a cast iron skillet). *Arrange slices of the ripe fruit (my
> > favorite is peaches) *Pour melted butter over the fruit and brown
> > sugar.
> > Pour the cake batter over all and bake till toothpick done.
>
> > Invert the cake right out of the oven onto a nice cake plate.
>
> > Try not to eat it all in one sitting.
>
> > Of course you can always do the pineapple thing which is perfectly
> > lovely, but stone fruits like peaches, apricots, nectarines, etc., are
> > just scrumptions *IMHO.
>
> I'm partial to a kind of sweet cornbread cake rather than a yellow cake for
> the batter. Now I'm wondering whether it would be worthwhile to bake a sweet
> eggy spoonbread batter in a fairly shallow dish with the fruit, to make a
> cross between upside-down cornbread-based cake and clafouti. (Clafouti's one
> of my favorite fruit desserts.)
>
> Bob

I think whatever kind of cake you like is most appropriate. I just
love the combination of the brown sugar, the butter and the ripe fruit
that makes that wonderful almost caramel crust on top of the cake.

Heaven.

In article <[email protected]>,
ImStillMags <[email protected]> wrote:
>When the stone fruits come in good and ripe it's time for upside down
>cakes.
>
>You can make the cake batter from scratch or use a good yelllow cake
>mix, but the most important part is the ripe fruit, butter and brown
>sugar.
>
>Put a layer of brown sugar on the bottom of the pan you are using (I
>use a cast iron skillet). Arrange slices of the ripe fruit (my
>favorite is peaches) Pour melted butter over the fruit and brown
>sugar.
>Pour the cake batter over all and bake till toothpick done.
>
>Invert the cake right out of the oven onto a nice cake plate.
>
>Try not to eat it all in one sitting.
>
>Of course you can always do the pineapple thing which is perfectly
>lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>just scrumptions IMHO.

Try sour cherries if you can get them. (I say the latter because they are
Not Easy to Find in my area.)

Charlotte
--

Christine Dabney wrote:
> On Fri, 13 May 2011 16:31:50 -0700 (PDT), ImStillMags
> <[email protected]> wrote:
>
>> Of course you can always do the pineapple thing which is perfectly
>> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>> just scrumptions IMHO.
>
> Deborah Madison has one of my favorites... An apricot and cherry one.
> The apricots are halved and a small dab of almond paste is put in each
> half. Then they are put in the bottom of the pan, and cherries are
> put in the open spaces between the apricots. Batter is put over all,
> and it is baked.
>
> It is on my horizon, now that both apricots and cherries are coming
> into season here.
>
> Christine

That sounds divine!

--
Jean B.

On Sun, 15 May 2011 23:05:16 -0400, "Jean B." <[email protected]> wrote:

..
>That sounds divine!

If you have her books, Jean..I think it is from the Greens cookbook.
Might be from The Savory Way, but not sure. Whatever, it is one of my
favorites. I so love her books.....

Christine
--
http://nightstirrings.blogspot.com

On May 14, 11:44*am, c...@rahul.net (Charlotte L. Blackmer) wrote:
> In article <4d4e06dc-75c7-43a0-be24-b556aa6ae...@z13g2000prk.googlegroups..com>,
>
>
>
> ImStillMags *<sitara8...@gmail.com> wrote:
> >When the stone fruits come in good and ripe it's time for upside down
> >cakes.
>
> >You can make the cake batter from scratch or use a good yelllow cake
> >mix, but the most important part is the ripe fruit, butter and brown
> >sugar.
>
> >Put a layer of brown sugar on the bottom of the pan you are using (I
> >use a cast iron skillet). *Arrange slices of the ripe fruit (my
> >favorite is peaches) *Pour melted butter over the fruit and brown
> >sugar.
> >Pour the cake batter over all and bake till toothpick done.
>
> >Invert the cake right out of the oven onto a nice cake plate.
>
> >Try not to eat it all in one sitting.
>
> >Of course you can always do the pineapple thing which is perfectly
> >lovely, but stone fruits like peaches, apricots, nectarines, etc., are
> >just scrumptions *IMHO.
>
> Try sour cherries if you can get them. *(I say the latter because they are
> Not Easy to Find in my area.) *
>
>

I finally planted a tree. There are four or five sour cherries from
the top fruit tree supplier in NorCal, Dave Wilson. www.davewilson.com

Christine Dabney wrote:
> On Sun, 15 May 2011 23:05:16 -0400, "Jean B." <[email protected]> wrote:
>
> .
>> That sounds divine!
>
> If you have her books, Jean..I think it is from the Greens cookbook.
> Might be from The Savory Way, but not sure. Whatever, it is one of my
> favorites. I so love her books.....
>
> Christine

Yes, I have them. I may even be able to find them. I just love
the idea of using some almond paste in conjunction with the
apricots and cherries.

--
Jean B.

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> Of course you can always do the pineapple thing which is perfectly
> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
> just scrumptions IMHO.

I make peach upside down cake in the late summer. It is so, so good!

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

In article <[email protected]>,
Christine Dabney <[email protected]> wrote:

> On Fri, 13 May 2011 16:31:50 -0700 (PDT), ImStillMags
> <[email protected]> wrote:
>
> >Of course you can always do the pineapple thing which is perfectly
> >lovely, but stone fruits like peaches, apricots, nectarines, etc., are
> >just scrumptions IMHO.
>
> Deborah Madison has one of my favorites... An apricot and cherry one.
> The apricots are halved and a small dab of almond paste is put in each
> half. Then they are put in the bottom of the pan, and cherries are
> put in the open spaces between the apricots. Batter is put over all,
> and it is baked.
>
> It is on my horizon, now that both apricots and cherries are coming
> into season here.
>
> Christine

That sounds just heavenly! I will have to try it.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On May 16, 9:26*am, "Jean B." <jb...@rcn.com> wrote:
> Christine Dabney wrote:
> > On Sun, 15 May 2011 23:05:16 -0400, "Jean B." <jb...@rcn.com> wrote:
>
> > .
> >> That sounds divine!
>
> > If you have her books, Jean..I think it is from the Greens cookbook.
> > Might be from The Savory Way, but not sure. *Whatever, it is one of my
> > favorites. *I so love her books.....
>
> > Christine
>
> Yes, I have them. *I may even be able to find them. *I just love
> the idea of using some almond paste in conjunction with the
> apricots and cherries.
>
> --
> Jean B.

Almonds and cherries are horticulturally related, that's why they are
good together.

N.

On 16/05/2011 11:05 AM, Ranée at Arabian Knits wrote:
> In article
> <[email protected]>,
> ImStillMags<[email protected]> wrote:
>
>> Of course you can always do the pineapple thing which is perfectly
>> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>> just scrumptions IMHO.
>
> I make peach upside down cake in the late summer. It is so, so good!

A couple years ago I made a sour cherry upside down cake. The recipe
should have been a keeper,m but I managed to lose it.

On Mon, 16 May 2011 08:26:32 -0700 (PDT), Nancy2
<[email protected]> wrote:

>On May 16, 9:26*am, "Jean B." <jb...@rcn.com> wrote:
>> Christine Dabney wrote:
>> > On Sun, 15 May 2011 23:05:16 -0400, "Jean B." <jb...@rcn.com> wrote:
>>
>> > .
>> >> That sounds divine!
>>
>> > If you have her books, Jean..I think it is from the Greens cookbook.
>> > Might be from The Savory Way, but not sure. *Whatever, it is one of my
>> > favorites. *I so love her books.....
>>
>> > Christine
>>
>> Yes, I have them. *I may even be able to find them. *I just love
>> the idea of using some almond paste in conjunction with the
>> apricots and cherries.
>>
>> --
>> Jean B.
>
>Almonds and cherries are horticulturally related, that's why they are
>good together.

That they're botanically related is not why they go well together...
what makes them go well together is the recipe (mostly the sugar).
Hazelnuts would work even better with cherries. Rehydrated dried
fruit makes wonderful upside down cakes, better than fresh fruit.

Nancy2 wrote:
> On May 16, 9:26 am, "Jean B." <jb...@rcn.com> wrote:
>> Christine Dabney wrote:
>>> On Sun, 15 May 2011 23:05:16 -0400, "Jean B." <jb...@rcn.com> wrote:
>>> .
>>>> That sounds divine!
>>> If you have her books, Jean..I think it is from the Greens cookbook.
>>> Might be from The Savory Way, but not sure. Whatever, it is one of my
>>> favorites. I so love her books.....
>>> Christine
>> Yes, I have them. I may even be able to find them. I just love
>> the idea of using some almond paste in conjunction with the
>> apricots and cherries.
>>
>> --
>> Jean B.
>
> Almonds and cherries are horticulturally related, that's why they are
> good together.
>
> N.

Apricots and peaches are also related to almonds....

--
Jean B.

Brooklyn1 wrote:
> On Mon, 16 May 2011 08:26:32 -0700 (PDT), Nancy2
> <[email protected]> wrote:
>
>> On May 16, 9:26 am, "Jean B." <jb...@rcn.com> wrote:
>>> Christine Dabney wrote:
>>>> On Sun, 15 May 2011 23:05:16 -0400, "Jean B." <jb...@rcn.com> wrote:
>>>> .
>>>>> That sounds divine!
>>>> If you have her books, Jean..I think it is from the Greens cookbook.
>>>> Might be from The Savory Way, but not sure. Whatever, it is one of my
>>>> favorites. I so love her books.....
>>>> Christine
>>> Yes, I have them. I may even be able to find them. I just love
>>> the idea of using some almond paste in conjunction with the
>>> apricots and cherries.
>>>
>>> --
>>> Jean B.
>> Almonds and cherries are horticulturally related, that's why they are
>> good together.
>
> That they're botanically related is not why they go well together...
> what makes them go well together is the recipe (mostly the sugar).
> Hazelnuts would work even better with cherries. Rehydrated dried
> fruit makes wonderful upside down cakes, better than fresh fruit.

I was just thinking of rehydrating dried apricots in apricot
nectar....

--
Jean B.

In article <[email protected]>,
spamtrap1888 <[email protected]> wrote:
>On May 14, 11:44=A0am, c...@rahul.net (Charlotte L. Blackmer) wrote:
>> In article <4d4e06dc-75c7-43a0-be24-b556aa6ae...@z13g2000prk.googlegroups=
>.com>,
>>
>>
>>
>> ImStillMags =A0<sitara8...@gmail.com> wrote:
>> >When the stone fruits come in good and ripe it's time for upside down
>> >cakes.
>>
>> >You can make the cake batter from scratch or use a good yelllow cake
>> >mix, but the most important part is the ripe fruit, butter and brown
>> >sugar.
>>
>> >Put a layer of brown sugar on the bottom of the pan you are using (I
>> >use a cast iron skillet). =A0Arrange slices of the ripe fruit (my
>> >favorite is peaches) =A0Pour melted butter over the fruit and brown
>> >sugar.
>> >Pour the cake batter over all and bake till toothpick done.
>>
>> >Invert the cake right out of the oven onto a nice cake plate.
>>
>> >Try not to eat it all in one sitting.
>>
>> >Of course you can always do the pineapple thing which is perfectly
>> >lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>> >just scrumptions =A0IMHO.
>>
>> Try sour cherries if you can get them. =A0(I say the latter because they =
>are
>> Not Easy to Find in my area.) =A0
>>
>>
>
>I finally planted a tree. There are four or five sour cherries from
>the top fruit tree supplier in NorCal, Dave Wilson. www.davewilson.com

I have a Montmorency in my front yard .

A couple of my local friends have planted them. They do fine in our
heavily marine-influenced microclimate because they require fewer "winter
chill" hours than sweet cherries and they also don't require hot days to
sweeten up.

Charlotte
--

In article <becAp.12120$[email protected]> ,
Dave Smith <[email protected]> wrote:
>On 16/05/2011 11:05 AM, Ran? at Arabian Knits wrote:
>> In article
>> <[email protected]>,
>> ImStillMags<[email protected]> wrote:
>>
>>> Of course you can always do the pineapple thing which is perfectly
>>> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>>> just scrumptions IMHO.
>>
>> I make peach upside down cake in the late summer. It is so, so good!
>
>A couple years ago I made a sour cherry upside down cake. The recipe
>should have been a keeper,m but I managed to lose it.

I posted one some years back after bringing it to a July 4th cook-in:

http://groups.google.com/group/rec.f...728bd35bc9989b

It's a pretty basic batter recipe IMO.

Charlotte
--

On Mon, 16 May 2011 21:12:06 -0400, "Jean B." <[email protected]> wrote:

> I was just thinking of rehydrating dried apricots in apricot
> nectar....

I don't think you need to go overboard. If you really want to use
apricot nectar, replace the liquid in your recipe with it.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 16 May 2011 21:12:06 -0400, "Jean B." <[email protected]> wrote:
>
>
>>I was just thinking of rehydrating dried apricots in apricot
>>nectar....
>
>
> I don't think you need to go overboard. If you really want to use
> apricot nectar, replace the liquid in your recipe with it.
>
Though there is something to be said for macerating the fruits (dried
or fresh) in various wines and liquors.
--
JL