This week's Tuesdays with Dorie recipe was chosen by Sabrina, of the refreshingly summery blog Superfluous. The original recipe is actually for a cranberry upside-down cake, but Dorie kindly included a fruitier alternative for those of us who are not quite ready to step completely into Autumn. I should love cranberries. They're tart, perky, and versatile. Yet for some reason I'm not really a fan, and I have no valid reason. So, for this recipe I had no qualms about opting for the suggested peaches, or in this case, nectarines. This cake is the perfect way to savor the last bits and bites that summer has to offer.
The recipe is quite simple. You spread the chosen fruit over a layer of sugar and melted butter, which to me is truly the nectar of the Gods. The cake batter is placed on top of the divine substance and baked to perfection. I've only made an upside-down cake once before this one and I remember pacing back and forth like a caged animal worrying about the flip-over. By now I should know that Dorie's instructions are, *knock on wood*, fail safe. This cake slid gently out of the pan and onto a too-small yet readily available plate. The cake is wonderfully moist and has the soft spice of cinnamon. When combined with nectarines and blueberries it's the perfect fusion of summer and autumn. The two seasons seep into each other with grace and generosity. If only winter were so kind as to do the same.
For the recipe, please visit Sabrina's blog. If you decide to use peaches or nectarines, simply omit the nuts and slice the fruit so that it will lay flat inside the pan. But don't be a Debby Downer like me and hesitate over the season and the thought of cranberries, I'm sure their results are just as delicious!