I didn’t see any other post about this cake, perhaps because plums were out of season when the book came out and haven’t been in season since, so I figured I’d post my cake…
Plums still aren’t in season, but I found some very delicious apricots from the Frog Hollow Farm at the farmers market, better than any I’ve had in years. I could barely keep myself from eating them all just out of the bag, but I figured they deserved better and I had visitors coming. I also got local blueberries, very tasty as well. I’m no big fan of fruit cakes, especially apple cakes, but decided to give the upside-down torte a try.
Wanting to keep it somewhat healthy I decided to go with 1/2 white whole wheat and 1/2 pastry flour. Rather than a 10” cake I made 2/3rd of the recipe in an 8” pan. It came together very easy. The caramel hardened completely in the bottom of the pan. I only have a 8” x 3” pan, so the cake only came up to 2/3rds of the side of the pan. Normally that’s no problem at all, I just invert it onto a cake round or a plate that fits into it. Well, this time it was a problem as there was a lot of juice at the bottom of the pan, fruit juice mixed with caramel, which poured all over me when I inverted the pan. No real problem, it just required that I hosed myself and the kitchen down. The cake came out nicely, with the exception of some of the caramel which was still hardened at the bottom of the pan.
To serve I made some caramel sauce, poured some of it over the cake and some into whipping cream for a caramel whipped cream.
Making a long story short - it was super delicious. There was a pause after everybody had the first forkful, and three of us looked up and released a “hmmmmm” in unison. The apricots certainly did their part, but the cake and the caramel was just as good.
I’ll certainly make it again, though I’ll probably use raspberries or blackberries next time instead of the blueberries.