This is my latest fall dessert: an upside-down cake I baked using the wonderful, local damson plums and the very last local pears I got from the farmstand.
The fruit don’t look like much, but they taste wonderful. I wish we had more…
You can use plums instead of the damsons, but choose small, not large an juicy because they would collapse in the sugar.
This cake is basically another riff on the Apple or Quince Charlotka, the light and easy fruit cake both Costas and I love! As I posted this recipe I received the Newsletter from Dorie Greenspan with the recipe for a Parisian upside-down plum cake. Maybe you would like to try that one too…
For a 10-inch round cake –or equivalent square (more…)
