Nectarine-Raspberry Upside-Down Gingerbread

Name: Nectarine-Raspberry Upside-Down Gingerbread
Yield: makes one 9-inch (23-cm) cake; 8 to 10 servings
Ingredients: 4 tablespoons (2 ounces/60 g) unsalted or salted butter; 3/4 cup (170 g) packed light brown sugar; 1 1/4 cups (6 ounces/170 g) raspberries; 4 medium nectarines (1 1/2 pounds/675 g), halved, pitted, and cut into 1/2-inch (1.5-cm) slices; 1 1/2 cups (210 g) all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup (4 ounces/115 g) unsalted butter, at room temperature; 1/2 cup (100 g) granulated sugar; 1/2 cup (125 ml) mild-flavored molasses; 2 large eggs, at room temperature; 1/4 cup (60 ml) whole milk, at room temperature

December 9, 2011

As everyone knows, the best part of an upside-down cake is the caramelized bits of topping and batter that get stuck in the bottom of the pan after the cake is unmolded. Instead of eating these bits, the right thing to do is to scrape them out and smear them back onto the warm cake. If you can do that, you’re a better person than I.

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