Apricot-Cherry Upside-Down Cake

Name: Apricot-Cherry Upside-Down Cake
Yield: makes one 8-inch cake
Ingredients: 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan; 1 1/4 cups sugar; 5 to 6 medium fresh apricots (about 1 pound), halved and pitted; 12 ounces fresh sweet cherries (such as Bing), stemmed, pitted, and halved; 3/4 cup all-purpose flour; 1/4 cup plus 2 tablespoons fine yellow cornmeal; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup almond paste (not marzipan), crumbled; 3 large eggs, separated; 1/4 teaspoon pure vanilla extract; 1/2 teaspoon pure almond extract; 1/2 cup milk

January 24, 2012

In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.

Recipe notes

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