Monica Buck

Now they have fresh fruit ― and they're simpler to make

LINDA LAU ANUSASANANAN,  – November 19, 2004

Easy enough for everyday treats and pretty enough for company, upside-down cakes are an unbeatable dessert for the holidays. Especially when they’re accompanied by ice cream or whipped cream.

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.