I really love the idea of gooey upside-down cakes. This is one of those versatile recipes you can change up with different seasonal fruits. Something about buttery caramel, salty red miso, fresh fruit and cake sits well with me—I hope it does for you, too!
Ingredients
- 1½ sticks (6 ounces) unsalted butter, melted
- ¾ cup light brown sugar
- 2 tablespoons red miso paste
- 3–5 locally sourced fruits, cored or pitted and sliced in ⅛-inch-thick half-moons*
- ¾ cup spelt flour (I like Maine Grains)
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground ginger
- 2 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature
- Vanilla Bean Ginger Miso Crème Anglaise** (optional for serving)
- Whipped cream (optional for serving)
- *3 apples or pears or 4 to 5 late-summer peaches or plums
- 5 egg yolks
- ½ cup granulated sugar
- ½ cup half-and-half
- 1-inch piece fresh peeled ginger, minced
- ¼ teaspoon salt
- 1 teaspoon white miso paste
- 1 teaspoon vanilla paste
Instructions
Serves 6 to 8
Preheat oven to 350°F. Prepare a 10-inch cast-iron skillet by wiping lightly with neutral cooking oil. Trace and cut out a piece of parchment paper in a circle to cover the bottom of the skillet and place within to lay flat.
In a microwave-safe bowl, combine 4 tablespoons melted butter, light brown sugar and red miso paste. Heat gently until the mixture is smooth and no longer grainy. Stir, pour over parchment paper and spread evenly.
In a circular pattern, layer fruit slices by shingling each one slightly over the other until you have completely covered the caramel.
Combine flours, baking soda, salt and spices together in a bowl and mix with a fork until incorporated; set aside. In a medium mixing bowl or standing mixer, mix the egg yolks with granulated sugar, vanilla extract and remaining melted butter with a whisk until somewhat pale. Add dry ingredients and buttermilk, alternating each addition until all ingredients are combined.
With a hand mixer, beat egg whites in a mixing bowl until soft peaks form. Gently fold into the mixed batter. Pour over the fruit and spread evenly. I use the palm of one hand to tap the bottom of the skillet while grasping the handle firmly with the other to get rid of any large air bubbles before placing in the oven.
Bake 40 to 45 minutes uncovered until the cake has risen slightly and the caramel has begun to bubble along the edges and a toothpick or cake tester comes out clean. Cool 20 minutes on a baking rack. Holding a large serving plate over the top of the skillet, carefully flip cake onto the plate and remove the parchment.
Serve warm with vanilla bean ice cream or Vanilla Bean Ginger Miso Crème Anglaise and whipped cream for a decadent and satisfying treat.
**Vanilla Bean Ginger Miso Crème Anglaise
Combine egg yolks and sugar in a medium heat-safe bowl, whisking to combine. Combine half-and-half, minced ginger, salt, miso paste and vanilla paste in a small saucepot and heat just until small bubbles appear around the edges. In small additions, add the heated half-and-half mixture into the egg yolks, whisking constantly. Once ½ the heated half-and-half is added, pour the egg mixture into the saucepot with the remaining half-and-half. Stirring constantly with a rubber spatula, cook over low heat until the mixture just begins to lightly coat the back of a spoon. Remove from the heat and strain through a fine sieve into a heat-safe bowl. Chill completely (an ice bath will speed things up) and pour over the warmed skillet cake.
