There’s a genius to upside-down cakes: Cooked with a layer of fruit and sugar at the bottom, they’re flipped before they’re served, for a gorgeous presentation and a rich, caramelized flavor.
If you find yourself with a surplus of fresh cranberries, these elegant cakes are the perfect solution. They can be cooked in individual miniature pans, or in a single skillet for convenience. Get the recipe for Apple and Cranberry Upside-Down Cakes »
This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California, and is considered an all-time favorite among the firemen. Get the recipe for Pineapple Upside-Down Cake »
Try using tart, apple-like Manzano bananas for this delicious take on the classic French dessert, which is traditionally made with apples. Get the recipe for Banana Tarte Tatin »
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.
A thick, jammy layer of blueberries tops dense, buttery cake. Slightly sweet and dramatic, this is best made with the ripest in-season blueberries. All it needs is a dollop of whipped cream and freshly grated nutmeg. Get the recipe for Blueberry Upside Down Cake »
