Easy Pretty Desserts

Dessert, Recipes
on April 1, 2008
Lemon Ginger Almond Upside-Down Cake
Mark Boughton Photography / styling by Teresa Blackburn A lemony upside-down cake tastes just as yummy as it looks—perfect for a potluck or take-along dessert. <b>Recipe:</b> <a href="http://www.relish.com/recipes/lemon-ginger-almond-upside-down-cake/">Lemon Ginger Almond Upside-Down Cake</a>

“The world’s turned upside-down,” we say, shaking our heads when the evening news is particularly bleak. But upside-downess has its joyful sides, too: children somersaulting across a green lawn, dizzying topsy-turvy rides at the county fair, and, of course, upside-down cakes.

Easy but showy, upside-down cakes happily accommodate almost any fruit from orchard or garden—fresh, canned, dried or in combination. All start with a layer of fruit in a sweet, syrupy, buttery glaze in the bottom of a heavy pan or skillet, over which a good cake batter is poured. After baking, in a culinary sleight of hand, the whole shebang is flipped out onto a serving plate. Tada! The fruit underneath is now a gloriously attractive topping. No frosting required.

By Crescent Dragonwagon, a food writer in Saxtons River, Vt.


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