Nectarine-Raspberry Upside-Down Gingerbread - butter

Method

• Preheat the oven to 350F (175C).
• 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.
• 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.
• To make the gingerbread, in a small bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
• 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.
• 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.
• 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.
• Serve the cake warm with whipped cream (page 239) or Vanilla Ice Cream (page 143).
• 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.