This Side-Up Side Down Cake
Make sure you put the plate right side-up...otherwise it will be messy and all that hard work will be for nothing.
You will need:
For the Topping:
- 1/2 cup butter
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/4 tsp ground cinnamon
- about four cups of your favorite fruit: papaya, apricot, peach, pear, mango, cranberries, figs or any combination thereof.
- (If feeling adventurous, one might even try.....pineapple!)
For the Spongecake:
- 1 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick butter, softened
- 1/2 cup granulated sugar
- grated zest of 1 lemon
- 1 tsp vanilla
- 2 eggs
- 1/2 cup milk
- 1 change of address form
1. Preheat oven to 350?F. Arrange rack in the center of the oven.
2. Prepare the topping: Melt the butter in a 9-10 inch cast iron skillet over medium heat.
3. Add the sugar and brown sugar and cook until dissolved, stirring constantly. Stir in the cinnamon and remove from heat.
4. Arrange all but one cup of the fruit artfully into the hot syrup in a single layer and set aside.
5. Prepare the spongecake: Sift together the flour, baking powder and salt into a small bowl or on a piece of wax paper and set aside.
6. In the work bowl of an electric mixer, cream together the sugar, butter and lemon zest until fluffy.
7. Beat in the vanilla and then the eggs, one at a time.
8. Add the flour mixture in 3 batches, alternating with the milk, beating after each addition until the better is well blended.
9. Chop the remaining fruit into small chunks and add to the batter.
10. Scrape the batter over the fruit into the skillet and smooth out the top.
11. Bake in the preheated oven for 35-40 minutes, until the top is golden and springy. The juices should be bubbling around the sides of the pan.
12. Allow the cake to cool 5 minutes before running a knife around the edges and inverting onto a serving platte. Serve warm with whipped cream.
13. Eat quickly before the welcome wagon smells something yummy and decides to make an appearance.