Nectarine-Raspberry Upside-Down Gingerbread

Name: Nectarine-Raspberry Upside-Down Gingerbread
Ingredients: 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; 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

15 ingredients

26 steps

Ingredients

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
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

Directions

1

Preheat the oven to 350F (175C).
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.
3

Set the pan directly on the stovetop over low heat until the butter melts.
4

Add the brown sugar and stir until the sugar is thoroughly moistened.
5

Remove from the heat and let cool briefly.
6

Distribute the raspberries evenly over the brown sugar mixture in the pan.
7

Arrange the nectarine slices over the raspberries in overlapping concentric circles.
8

Set aside.
9

To make the gingerbread, in a small bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
10

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.
11

Beat in the molasses.
12

(The batter may look curdled, which is fine.)
13

Add the eggs, one at a time, beating until completely incorporated.
14

Gradually mix in half of the flour mixture.
15

Stir in the milk followed by the rest of the flour mixture and mix just until combined.
16

Scrape the batter on top of the fruit in the pan.
17

Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.
18

Let cool for about 15 minutes.
19

Run a knife around the sides of the cake to help loosen it from the pan.
20

Invert a serving plate over the pan.
21

Wearing oven mitts, grasp both the pan and the plate and turn them over together.
22

Carefully lift off the pan.
23

Serve the cake warm with whipped cream (page 239) or Vanilla Ice Cream (page 143).
24

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.
25

Substitute 4 navel or blood oranges, peeled and sliced crosswise into 1/2-inch (1.5-cm) slices, for the nectarines.
26

You can omit or use the raspberries.