Upside-Down Brown Sugar Torte
Yield: 1 (9-inch) torte
We think it’s OK to indulge once in a while, and this lovely torte is the perfect reason to do so. It goes together in minutes and comes out glistening like a gem. As summer progresses, substitute juicy nectarines and blackberries.
- 12 tablespoons softened butter, divided Add to list
- 1/2 cup dark brown sugar Add to list
- 2 tablespoons orange liqueur (such as Cointreau) or 1 teaspoon orange zest Add to list
- 4 large or 6 small plums or apricots, pitted and sliced Add to list
- 1 cup raspberries Add to list
- 1/2 cup milk Add to list
- 1 egg, beaten Add to list
- 1/2 teaspoon vanilla extract Add to list
- 1 1/2 cups flour Add to list
- 2 teaspoons baking powder Add to list
- 1/2 teaspoon salt Add to list
- 1/2 cup granulated sugar Add to list
- Ice cream, for serving (optional) Add to list
Preheat oven to 400° F.
Spread 4 tablespoons butter in a 9¬-inch round cake pan. Sprinkle brown sugar and liqueur or zest over the top. Distribute sliced fruit, peel ¬side-down and fanned out, over the surface of brown sugar mixture. Fill in gaps with raspberries.
In a small pan, melt remaining 8 tablespoons butter. Remove from the heat and stir in milk, egg and vanilla; blend well. Mix flour, baking powder, salt and sugar in a bowl and add the butter¬ mixture. Stir until smooth; the batter will be thick.
Spoon batter over the fruit and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Let the pan cool for 5 minutes, and then turn out onto a serving plate. Serve warm with ice cream.
Each serving: 300 cal, 14g fat (9g sat), 40mg chol, 470mg sodium, 41g carb, 2g fiber, 25g sugars, 3g protein
Recipe by, PCC Chef