Stone Fruit Upside Down Cake
(Makes one 9-inch cake)

I use Plugra European Style Butter when I make these cakes, because I prefer the lighter texture and richer flavor that it gives this dessert.  You can also use regular unsalted butter if you prefer.

For the topping:
1/3 cup unsalted butter
2/3 cup firmly packed brown sugar
about 1 to 1-1/2 pounds of stone fruit (3 large peaches, or 4 or 5 plums, or 5 or 6 apricots, or about 35 sweet cherries, or a combination of these fruits)

For the cake batter:
1-1/2 cup plus 2 tablespoons cake flour
1 cup granulated sugar
1-1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup unsalted butter, at room temperature
1 whole egg, graded large
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees Fahrenheit, and set an oven rack so it divides the oven in two.  Set up your mise en place.  (See Baking Hints.)  Place the butter for the topping into a 9-inch round cake pan and put the pan in the oven so the butter melts, about 5 minutes.  When it has melted, remove the pan from the oven and sprinkle the brown sugar evenly over the butter, smoothing it around with your fingers if necessary so it evenly covers the pan bottom.

While the butter is melting, you can start preparing the fruit.  Peel the fruit, if you prefer (see Tips for This Issue) and cut it into 1/2-inch slices.  If you are using sweet cherries, cut them in half and remove the pit.  Place the fruit in a decorative pattern over the brown sugar-butter mixture in the cake pan, and set the pan aside while you make the cake batter.

Make the batter. Place all of the ingredients into a mixing bowl. Beat the mixture on low speed for 30 seconds, scrape the bowl, and beat the mixture on high speed for 3 minutes. Scrape the bottom and sides of the bowl, being sure to incorporate any unmixed ingredients clinging to the bowl. Pour the batter over the fruit and topping in the baking pan. Bake the cake in the preheated oven, rotating the baking sheet halfway through the baking time, for 35 to 40 minutes, or until the center springs back when lightly touched.

Remove the pan from the oven and cool it on a wire rack for 10 minutes.  Loosen the sides of the cake from the pan with a straight-edged spatula or knife.  Place a serving plate upside down over the pan.  (I find a large ceramic quiche pan works perfectly for this.)  Holding both the plate and the cake pan, flip it all upside down so that the serving plate is now on the bottom.  Let the cake pan sit upside down on the plate for a few minutes to let the juices settle, and then carefully wiggle the pan from the cake. 

You can let the cake cool completely, or serve it warm.  Either way, it is delicious with a dollop of Crème Chantilly (Sweetened Whipped Cream). 

Créme Chantilly
(Sweetened Whipped Cream)

This is best made with heavy whipping cream that is not ultra-pasteurized.  The process of ultra-pasteurization changes the composition and flavor of the cream.  Cream that is simply pasteurized (and not ultra-pasteurized) is absolutely safe, and is more delicious, and will whip more quickly and with a much creamier texture.  The process of ultra-pasteurization has been developed for the purpose of a longer shelf life.  You can find pasteurized cream at stores that specialize in wholesome foods, like Whole Foods Markets and Central Markets, and at natural food stores.  The cream will also whip better if it is very cold.  It is also best not to use a stand mixer for this task, because the cream beats quickly, and it is too easy to walk away “just for a moment” and let the cream over beat.

1/2 pint heavy cream, preferably not ultra-pasteurized
1 or 2 tablespoons confectioners’ sugar (powdered sugar) or more to taste
optional flavoring: 1/4 teaspoon pure vanilla extract, or 1 or 2 tablespoons of liqueur, or 1/4 teaspoon pure citrus oil, or more to taste of any of these

At least 30 minutes before you will be whipping the cream, place it in a glass or metal mixing bowl, and put the bowl in the refrigerator.  When you are ready to whip the cream, use a hand mixer, or a hand beater, or a whisk, not a stand mixer.  Beat the cream on medium-high speed (number 6 or 7) until it is quite thick and creamy.  Add the confectioners’ sugar, and beat again until the sugar is evenly blended into the cream.  If you are using a flavoring, add it at this time and beat for a few seconds to mix it evenly.

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