As everyone knows, the best part of an upside-down cake is the caramelized bits of topping and batter that get stuck in the bottom of the pan after the cake is unmolded. Instead of eating these bits, the right thing to do is to scrape them out and smear them back onto the warm cake. If you can do that, you’re a better person than I.

　　

Ingredients

makes one 9-inch (23-cm) cake; 8 to 10 servings

　　

Topping

4 tablespoons (2 ounces/60 g) unsalted or salted butter

　　3/4 cup (170 g) packed light brown sugar

　　1 1/4 cups (6 ounces/170 g) raspberries

　　4 medium nectarines (1 1/2 pounds/675 g), halved, pitted, and cut into 1/2-inch (1.5-cm) slices

　　

Gingerbread

1 1/2 cups (210 g) all-purpose flour

　　1 teaspoon baking soda

　　2 teaspoons ground ginger

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground cloves

　　1/2 teaspoon salt

　　1/2 cup (4 ounces/115 g) unsalted butter, at room temperature

　　1/2 cup (100 g) granulated sugar

　　1/2 cup (125 ml) mild-flavored molasses

　　2 large eggs, at room temperature

　　1/4 cup (60 ml) whole milk, at room temperature

　　

Step 1

Preheat the oven to 350°F (175°C).

　　

Step 2

To make the topping, put the 4 tablespoons (2 ounces/60 g) butter in a 9-inch (23-cm) round cake pan or cast iron skillet. Set the pan directly on the stovetop over low heat until the butter melts. Add the brown sugar and stir until the sugar is thoroughly moistened. Remove from the heat and let cool briefly.

　　

Step 3

Distribute the raspberries evenly over the brown sugar mixture in the pan. Arrange the nectarine slices over the raspberries in overlapping concentric circles. Set aside.

　　

Step 4

To make the gingerbread, in a small bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

　　

Step 5

In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1/2 cup (4 ounces/115 g) butter and the sugar on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Beat in the molasses. (The batter may look curdled, which is fine.) Add the eggs, one at a time, beating until completely incorporated. Gradually mix in half of the flour mixture. Stir in the milk followed by the rest of the flour mixture and mix just until combined.

　　

Step 6

Scrape the batter on top of the fruit in the pan. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.

　　

Step 7

Let cool for about 15 minutes. Run a knife around the sides of the cake to help loosen it from the pan. Invert a serving plate over the pan. Wearing oven mitts, grasp both the pan and the plate and turn them over together. Carefully lift off the pan.

　　

Serving

Step 8

Serve the cake warm with whipped cream (page 239) or Vanilla Ice Cream (page 143).

　　

Variation

Step 9

For ORANGE UPSIDE-DOWN GINGERBREAD, add 1/2 teaspoon freshly ground cardamom to the melted butter along with the brown sugar when making the topping. Substitute 4 navel or blood oranges, peeled and sliced crosswise into 1/2-inch (1.5-cm) slices, for the nectarines. You can omit or use the raspberries.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.