Upside-Down Brown Sugar Torte with Early Summer Fruits | PCC Natural Markets

Upside-Down Brown Sugar Torte with Early Summer Fruits

Yield: One 9-inch torte

Your rating: None (2 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 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.



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 Lynne Vea, PCC Chef

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


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