Upside-down cakes

Monica Buck Pear and Ginger Upside-Down Cake
Now they have fresh fruit ― and they're simpler to make

In our new variations, we use fresh fruit rather than canned. And instead of cooking the topping before baking, we just scatter butter and sugar over the bottom of the pan. As they bake, the fruit, sugar, and butter fuse and become a handsome, glossy topping when the cake is turned over.


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