Stone fruit almond upside-down cake
START TO FINISH: 1 HOUR 25 MINUTES (45 ACTIVE) SERVINGS: 8 TO 10
WHAT YOU NEED:
▶ 10 tablespoons unsalted butter, softened
▶ 3 tablespoons brown sugar
▶ 1 1/2 teaspoons vanilla extract
▶ 1 pound stone fruit (apricots, nectarines, peaches, plums, plucots or a mix), pitted and cut into 1/3- to 1/2-inch thick wedges
▶ 4 ounces almond paste
▶ 1/2 cup granulated sugar
▶ 3 large eggs, at room temperature
▶ 1/2 cup all-purpose flour
▶ 3/4 teaspoon baking powder
▶ 1/8 teaspoon table salt
▶ 1/4 cup apricot jam
▶ Whipped cream or vanilla ice cream, for garnish
WHAT YOU DO:
1. Heat oven to 350 F.
In a small bowl combine 2 tablespoons of the butter, the brown sugar and 1 teaspoon of the vanilla extract. Lightly grease the sides of an 8-inch square cake pan; spread the brown sugar mixture evenly over the bottom of the pan. Decoratively arrange the fruit wedges in a single layer on top of the brown sugar mixture.
2. In a food processor combine the almond paste and the sugar; process the mixture until it is finely ground. Transfer it to a large bowl, add the butter and beat with an electric mixer until the mixture is light and fluffy, about 2 minutes. Add the eggs, one at a time, making sure each one is incorporated before adding the next one and scraping down the sides of the bowl with a rubber spatula between each addition.
3. In a small bowl whisk together the flour, baking powder and salt. Add to the almond mixture and stir with a rubber spatula until just combined. Spoon the batter over the fruit slices, spreading it evenly. Bake the cake on the middle shelf of the oven until a skewer, when inserted, comes out clean, about 40 minutes.
4. Let cool for 5 minutes on a rack. In a small saucepan combine the apricot jam and 1 tablespoon water; cook over medium-low heat until the jam is melted and smooth. Add more water, if necessary to make the jam loose enough to brush on the fruit. Run a knife around the edge of the cake and invert it onto a serving platter. Brush the fruit with the jam and serve the cake with the whipped cream or ice cream.