On May 13, 5:42*pm, "Bob Terwilliger" >
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.