In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.
This recipe is excerpted from Martha Stewart's Baking Handbook by Martha Stewart. Copyright (C) 2005 by Martha Stewart. Excerpted by permission of Clarkson Potter, a division of Random House, Inc.