Upside-Down Brown Sugar Torte with Early Summer Fruits
Yield: One 9-inch torte
We think it’s OK to indulge once in awhile, 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 you may substitute 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
Preheat oven to 400° F.
Spread 4 tablespoons of the butter in a 9-inch round cake pan. Sprinkle brown sugar and liqueur or orange zest over the top. Distribute the sliced fruit (peel-side down and fanned out) over the surface of the brown sugar mixture, with raspberries filling in any gaps.
In a small pan, melt the remaining 8 tablespoons of butter. Remove from heat and stir in the milk, egg and vanilla extract. Blend well. Mix the flour, baking powder, salt and sugar in a bowl and add the butter-egg-milk mixture. Stir until smooth; the batter will be thick.
Spoon the batter over the fruit and smooth the surface. Bake for about 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 and fresh lavender blossoms if you have them!
Each serving: 300 cal, 14g fat (9g sat), 40mg chol, 470mg sodium, 41g carb, 2g fiber, 3g protein (Nutritional analysis based on 10 servings.)
Recipe by, PCC Chef