Upside-Down Brown Sugar Torte | PCC Natural Markets

Upside-Down Brown Sugar Torte

Serves: 10

Yield: 1 (9-inch) torte

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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.



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 Lynne Vea, PCC Chef

More about: apricots, baking, plums, raspberries, stone fruit


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