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.
- 1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
- 1 1⁄4 cups sugar
- 5-6 medium fresh apricots (about 1 pound), halved and pitted
- 12 oz. fresh sweet cherries (such as Bing), stemmed, pitted, and halved
- 3⁄4 cup all-purpose flour
- 1⁄4 cup plus 2 tablespoons fine yellow cornmeal
- 1 tsp. baking powder
- 1⁄2 tsp. salt
- 1⁄4 cup almond paste (not marzipan), crumbled
- 3 large eggs, separated
- 1⁄4 tsp. pure vanilla extract
- 1⁄2 tsp. pure almond extract
- 1⁄2 cup milk
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.