When the stone fruits come in good and ripe it's time for upside down
cakes.

You can make the cake batter from scratch or use a good yelllow cake
mix, but the most important part is the ripe fruit, butter and brown
sugar.

Put a layer of brown sugar on the bottom of the pan you are using (I
use a cast iron skillet). Arrange slices of the ripe fruit (my
favorite is peaches) Pour melted butter over the fruit and brown
sugar.
Pour the cake batter over all and bake till toothpick done.

Invert the cake right out of the oven onto a nice cake plate.

Try not to eat it all in one sitting.

Of course you can always do the pineapple thing which is perfectly
lovely, but stone fruits like peaches, apricots, nectarines, etc., are
just scrumptions IMHO.

Sitara wrote:

> When the stone fruits come in good and ripe it's time for upside down
> cakes.
>
> You can make the cake batter from scratch or use a good yelllow cake
> mix, but the most important part is the ripe fruit, butter and brown
> sugar.
>
> Put a layer of brown sugar on the bottom of the pan you are using (I
> use a cast iron skillet). Arrange slices of the ripe fruit (my
> favorite is peaches) Pour melted butter over the fruit and brown
> sugar.
> Pour the cake batter over all and bake till toothpick done.
>
> Invert the cake right out of the oven onto a nice cake plate.
>
> Try not to eat it all in one sitting.
>
> Of course you can always do the pineapple thing which is perfectly
> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
> just scrumptions IMHO.

I'm partial to a kind of sweet cornbread cake rather than a yellow cake for
the batter. Now I'm wondering whether it would be worthwhile to bake a sweet
eggy spoonbread batter in a fairly shallow dish with the fruit, to make a
cross between upside-down cornbread-based cake and clafouti. (Clafouti's one
of my favorite fruit desserts.)

Bob

On May 13, 5:42*pm, "Bob Terwilliger" >
wrote:
> Sitara wrote:
> > When the stone fruits come in good and ripe it's time for upside down
> > cakes.
>
> > You can make the cake batter from scratch or use a good yelllow cake
> > mix, but the most important part is the ripe fruit, butter and brown
> > sugar.
>
> > Put a layer of brown sugar on the bottom of the pan you are using (I
> > use a cast iron skillet). *Arrange slices of the ripe fruit (my
> > favorite is peaches) *Pour melted butter over the fruit and brown
> > sugar.
> > Pour the cake batter over all and bake till toothpick done.
>
> > Invert the cake right out of the oven onto a nice cake plate.
>
> > Try not to eat it all in one sitting.
>
> > Of course you can always do the pineapple thing which is perfectly
> > lovely, but stone fruits like peaches, apricots, nectarines, etc., are
> > just scrumptions *IMHO.
>
> I'm partial to a kind of sweet cornbread cake rather than a yellow cake for
> the batter. Now I'm wondering whether it would be worthwhile to bake a sweet
> eggy spoonbread batter in a fairly shallow dish with the fruit, to make a
> cross between upside-down cornbread-based cake and clafouti. (Clafouti's one
> of my favorite fruit desserts.)
>
> Bob

I think whatever kind of cake you like is most appropriate. I just
love the combination of the brown sugar, the butter and the ripe fruit
that makes that wonderful almost caramel crust on top of the cake.

Heaven.

In article >,
ImStillMags > wrote:
>When the stone fruits come in good and ripe it's time for upside down
>cakes.
>
>You can make the cake batter from scratch or use a good yelllow cake
>mix, but the most important part is the ripe fruit, butter and brown
>sugar.
>
>Put a layer of brown sugar on the bottom of the pan you are using (I
>use a cast iron skillet). Arrange slices of the ripe fruit (my
>favorite is peaches) Pour melted butter over the fruit and brown
>sugar.
>Pour the cake batter over all and bake till toothpick done.
>
>Invert the cake right out of the oven onto a nice cake plate.
>
>Try not to eat it all in one sitting.
>
>Of course you can always do the pineapple thing which is perfectly
>lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>just scrumptions IMHO.

Try sour cherries if you can get them. (I say the latter because they are
Not Easy to Find in my area.)

Charlotte
--

Christine Dabney wrote:
> On Fri, 13 May 2011 16:31:50 -0700 (PDT), ImStillMags
> > wrote:
>
>> Of course you can always do the pineapple thing which is perfectly
>> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>> just scrumptions IMHO.
>
> Deborah Madison has one of my favorites... An apricot and cherry one.
> The apricots are halved and a small dab of almond paste is put in each
> half. Then they are put in the bottom of the pan, and cherries are
> put in the open spaces between the apricots. Batter is put over all,
> and it is baked.
>
> It is on my horizon, now that both apricots and cherries are coming
> into season here.
>
> Christine

That sounds divine!

--
Jean B.

On May 14, 11:44*am, (Charlotte L. Blackmer) wrote:
> In article >,
>
>
>
> ImStillMags > wrote:
> >When the stone fruits come in good and ripe it's time for upside down
> >cakes.
>
> >You can make the cake batter from scratch or use a good yelllow cake
> >mix, but the most important part is the ripe fruit, butter and brown
> >sugar.
>
> >Put a layer of brown sugar on the bottom of the pan you are using (I
> >use a cast iron skillet). *Arrange slices of the ripe fruit (my
> >favorite is peaches) *Pour melted butter over the fruit and brown
> >sugar.
> >Pour the cake batter over all and bake till toothpick done.
>
> >Invert the cake right out of the oven onto a nice cake plate.
>
> >Try not to eat it all in one sitting.
>
> >Of course you can always do the pineapple thing which is perfectly
> >lovely, but stone fruits like peaches, apricots, nectarines, etc., are
> >just scrumptions *IMHO.
>
> Try sour cherries if you can get them. *(I say the latter because they are
> Not Easy to Find in my area.) *
>
>

I finally planted a tree. There are four or five sour cherries from
the top fruit tree supplier in NorCal, Dave Wilson. www.davewilson.com

Christine Dabney wrote:
> On Sun, 15 May 2011 23:05:16 -0400, "Jean B." > wrote:
>
> .
>> That sounds divine!
>
> If you have her books, Jean..I think it is from the Greens cookbook.
> Might be from The Savory Way, but not sure. Whatever, it is one of my
> favorites. I so love her books.....
>
> Christine

Yes, I have them. I may even be able to find them. I just love
the idea of using some almond paste in conjunction with the
apricots and cherries.

--
Jean B.

On May 16, 9:26*am, "Jean B." > wrote:
> Christine Dabney wrote:
> > On Sun, 15 May 2011 23:05:16 -0400, "Jean B." > wrote:
>
> > .
> >> That sounds divine!
>
> > If you have her books, Jean..I think it is from the Greens cookbook.
> > Might be from The Savory Way, but not sure. *Whatever, it is one of my
> > favorites. *I so love her books.....
>
> > Christine
>
> Yes, I have them. *I may even be able to find them. *I just love
> the idea of using some almond paste in conjunction with the
> apricots and cherries.
>
> --
> Jean B.

Almonds and cherries are horticulturally related, that's why they are
good together.

N.

On 16/05/2011 11:05 AM, Ranée at Arabian Knits wrote:
> In article
> >,
> > wrote:
>
>> Of course you can always do the pineapple thing which is perfectly
>> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>> just scrumptions IMHO.
>
> I make peach upside down cake in the late summer. It is so, so good!

A couple years ago I made a sour cherry upside down cake. The recipe
should have been a keeper,m but I managed to lose it.

On Mon, 16 May 2011 08:26:32 -0700 (PDT), Nancy2
> wrote:

>On May 16, 9:26*am, "Jean B." > wrote:
>> Christine Dabney wrote:
>> > On Sun, 15 May 2011 23:05:16 -0400, "Jean B." > wrote:
>>
>> > .
>> >> That sounds divine!
>>
>> > If you have her books, Jean..I think it is from the Greens cookbook.
>> > Might be from The Savory Way, but not sure. *Whatever, it is one of my
>> > favorites. *I so love her books.....
>>
>> > Christine
>>
>> Yes, I have them. *I may even be able to find them. *I just love
>> the idea of using some almond paste in conjunction with the
>> apricots and cherries.
>>
>> --
>> Jean B.
>
>Almonds and cherries are horticulturally related, that's why they are
>good together.

That they're botanically related is not why they go well together...
what makes them go well together is the recipe (mostly the sugar).
Hazelnuts would work even better with cherries. Rehydrated dried
fruit makes wonderful upside down cakes, better than fresh fruit.

Nancy2 wrote:
> On May 16, 9:26 am, "Jean B." > wrote:
>> Christine Dabney wrote:
>>> On Sun, 15 May 2011 23:05:16 -0400, "Jean B." > wrote:
>>> .
>>>> That sounds divine!
>>> If you have her books, Jean..I think it is from the Greens cookbook.
>>> Might be from The Savory Way, but not sure. Whatever, it is one of my
>>> favorites. I so love her books.....
>>> Christine
>> Yes, I have them. I may even be able to find them. I just love
>> the idea of using some almond paste in conjunction with the
>> apricots and cherries.
>>
>> --
>> Jean B.
>
> Almonds and cherries are horticulturally related, that's why they are
> good together.
>
> N.

Apricots and peaches are also related to almonds....

--
Jean B.

Brooklyn1 wrote:
> On Mon, 16 May 2011 08:26:32 -0700 (PDT), Nancy2
> > wrote:
>
>> On May 16, 9:26 am, "Jean B." > wrote:
>>> Christine Dabney wrote:
>>>> On Sun, 15 May 2011 23:05:16 -0400, "Jean B." > wrote:
>>>> .
>>>>> That sounds divine!
>>>> If you have her books, Jean..I think it is from the Greens cookbook.
>>>> Might be from The Savory Way, but not sure. Whatever, it is one of my
>>>> favorites. I so love her books.....
>>>> Christine
>>> Yes, I have them. I may even be able to find them. I just love
>>> the idea of using some almond paste in conjunction with the
>>> apricots and cherries.
>>>
>>> --
>>> Jean B.
>> Almonds and cherries are horticulturally related, that's why they are
>> good together.
>
> That they're botanically related is not why they go well together...
> what makes them go well together is the recipe (mostly the sugar).
> Hazelnuts would work even better with cherries. Rehydrated dried
> fruit makes wonderful upside down cakes, better than fresh fruit.

I was just thinking of rehydrating dried apricots in apricot
nectar....

--
Jean B.

In article >,
spamtrap1888 > wrote:
>On May 14, 11:44=A0am, (Charlotte L. Blackmer) wrote:
>> In article =
>.com>,
>>
>>
>>
>> ImStillMags > wrote:
>> >When the stone fruits come in good and ripe it's time for upside down
>> >cakes.
>>
>> >You can make the cake batter from scratch or use a good yelllow cake
>> >mix, but the most important part is the ripe fruit, butter and brown
>> >sugar.
>>
>> >Put a layer of brown sugar on the bottom of the pan you are using (I
>> >use a cast iron skillet). =A0Arrange slices of the ripe fruit (my
>> >favorite is peaches) =A0Pour melted butter over the fruit and brown
>> >sugar.
>> >Pour the cake batter over all and bake till toothpick done.
>>
>> >Invert the cake right out of the oven onto a nice cake plate.
>>
>> >Try not to eat it all in one sitting.
>>
>> >Of course you can always do the pineapple thing which is perfectly
>> >lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>> >just scrumptions =A0IMHO.
>>
>> Try sour cherries if you can get them. =A0(I say the latter because they =
>are
>> Not Easy to Find in my area.) =A0
>>
>>
>
>I finally planted a tree. There are four or five sour cherries from
>the top fruit tree supplier in NorCal, Dave Wilson. www.davewilson.com

I have a Montmorency in my front yard .

A couple of my local friends have planted them. They do fine in our
heavily marine-influenced microclimate because they require fewer "winter
chill" hours than sweet cherries and they also don't require hot days to
sweeten up.

Charlotte
--

In article > ,
Dave Smith > wrote:
>On 16/05/2011 11:05 AM, Ran? at Arabian Knits wrote:
>> In article
>> >,
>> > wrote:
>>
>>> Of course you can always do the pineapple thing which is perfectly
>>> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>>> just scrumptions IMHO.
>>
>> I make peach upside down cake in the late summer. It is so, so good!
>
>A couple years ago I made a sour cherry upside down cake. The recipe
>should have been a keeper,m but I managed to lose it.

I posted one some years back after bringing it to a July 4th cook-in:

http://groups.google.com/group/rec.f...728bd35bc9989b

It's a pretty basic batter recipe IMO.

Charlotte
--

On Mon, 16 May 2011 21:12:06 -0400, "Jean B." > wrote:

> I was just thinking of rehydrating dried apricots in apricot
> nectar....

I don't think you need to go overboard. If you really want to use
apricot nectar, replace the liquid in your recipe with it.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 16 May 2011 21:12:06 -0400, "Jean B." > wrote:
>
>
>>I was just thinking of rehydrating dried apricots in apricot
>>nectar....
>
>
> I don't think you need to go overboard. If you really want to use
> apricot nectar, replace the liquid in your recipe with it.
>
Though there is something to be said for macerating the fruits (dried
or fresh) in various wines and liquors.
--
JL

On Mon, 16 May 2011 23:56:10 -0700, "M. JL Esq." >
wrote:

> sf wrote:
> > On Mon, 16 May 2011 21:12:06 -0400, "Jean B." > wrote:
> >
> >
> >>I was just thinking of rehydrating dried apricots in apricot
> >>nectar....
> >
> >
> > I don't think you need to go overboard. If you really want to use
> > apricot nectar, replace the liquid in your recipe with it.
> >
> Though there is something to be said for macerating the fruits (dried
> or fresh) in various wines and liquors.

I will agree with that! Hey are you on aol too? I got a chat request
from someone I didn't quite recognize but the name looked familiar
enough to be you.

--
I love cooking with wine.
Sometimes I even put it in the food.

M. JL Esq. wrote:
> sf wrote:
>> On Mon, 16 May 2011 21:12:06 -0400, "Jean B." > wrote:
>>
>>
>>> I was just thinking of rehydrating dried apricots in apricot nectar....
>>
>>
>> I don't think you need to go overboard. If you really want to use
>> apricot nectar, replace the liquid in your recipe with it.
>>
> Though there is something to be said for macerating the fruits (dried
> or fresh) in various wines and liquors.
> --
> JL

Yes, I thought of that too.

--
Jean B.

On 16/05/2011 11:32 PM, Charlotte L. Blackmer wrote:
> In >,
> > wrote:
>> On May 14, 11:44=A0am, (Charlotte L. Blackmer) wrote:
>>> In =
>> .com>,
>>>
>>>
>>>
>>> ImStillMags > wrote:
>>>> When the stone fruits come in good and ripe it's time for upside down
>>>> cakes.
>>>
>>>> You can make the cake batter from scratch or use a good yelllow cake
>>>> mix, but the most important part is the ripe fruit, butter and brown
>>>> sugar.
>>>
>>>> Put a layer of brown sugar on the bottom of the pan you are using (I
>>>> use a cast iron skillet). =A0Arrange slices of the ripe fruit (my
>>>> favorite is peaches) =A0Pour melted butter over the fruit and brown
>>>> sugar.
>>>> Pour the cake batter over all and bake till toothpick done.
>>>
>>>> Invert the cake right out of the oven onto a nice cake plate.
>>>
>>>> Try not to eat it all in one sitting.
>>>
>>>> Of course you can always do the pineapple thing which is perfectly
>>>> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>>>> just scrumptions =A0IMHO.
>>>
>>> Try sour cherries if you can get them. =A0(I say the latter because they =
>> are
>>> Not Easy to Find in my area.) =A0
>>>
>>>
>>
>> I finally planted a tree. There are four or five sour cherries from
>> the top fruit tree supplier in NorCal, Dave Wilson. www.davewilson.com
>
> I have a Montmorency in my front yard .
>
> A couple of my local friends have planted them. They do fine in our
> heavily marine-influenced microclimate because they require fewer "winter
> chill" hours than sweet cherries and they also don't require hot days to
> sweeten up.
>


You need to have a variety of cherry trees because most of them are self
sterile. It is well worth the effort to grow your own cherries if they
are not grown locally. Cherries are highly perishable. Sweet cherries
deteriorate quickly and need to be eaten within a few days. Sour
cherries should be used within hours of picking.

sf wrote:
> On Mon, 16 May 2011 23:56:10 -0700, "M. JL Esq." >
> wrote:
>
>
>>sf wrote:
>>
>>>On Mon, 16 May 2011 21:12:06 -0400, "Jean B." > wrote:
>>>
>>>
>>>
>>>>I was just thinking of rehydrating dried apricots in apricot
>>>>nectar....
>>>
>>>
>>>I don't think you need to go overboard. If you really want to use
>>>apricot nectar, replace the liquid in your recipe with it.
>>>
>>
>>Though there is something to be said for macerating the fruits (dried
>>or fresh) in various wines and liquors.
>
>
> I will agree with that!

A little calvados in an skillet upside down apple cake is very nice

Hey are you on aol too? I got a chat request
> from someone I didn't quite recognize but the name looked familiar
> enough to be you.

Yes, i was playing around with my AOL IM the other day, editing the
buddy list and i recall clicking on your name for a moment wondering why
i had a listing for an entire city

Then i remembered

--
JL
>

On Tue, 17 May 2011 11:37:44 -0700, "M. JL Esq." >
wrote:

> Yes, i was playing around with my AOL IM the other day, editing the
> buddy list and i recall clicking on your name for a moment wondering why
> i had a listing for an entire city
>
> Then i remembered

Heh! Yeah, it's just little ole me - not the entire city.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Tue, 17 May 2011 11:37:44 -0700, "M. JL Esq." >
> wrote:
>
>
>>Yes, i was playing around with my AOL IM the other day, editing the
>>buddy list and i recall clicking on your name for a moment wondering why
>>i had a listing for an entire city
>>
>>Then i remembered
>
>
> Heh! Yeah, it's just little ole me - not the entire city.
>

Welll....i was briefly confused, i chat with NYC, LA and SF but on
another chat network, iChat.
--
JL

In article >,
Dave Smith > wrote:
>On 16/05/2011 11:32 PM, Charlotte L. Blackmer wrote:
>> In >,
>> > wrote:
>>> On May 14, 11:44=A0am, (Charlotte L. Blackmer) wrote:
>>>> In =
>>> .com>,
>>>>
>>>>
>>>>
>>>> ImStillMags > wrote:
>>>>> When the stone fruits come in good and ripe it's time for upside down
>>>>> cakes.
>>>>

(snip - it sure is!)

>>>>> Of course you can always do the pineapple thing which is perfectly
>>>>> lovely, but stone fruits like peaches, apricots, nectarines, etc., are
>>>>> just scrumptions =A0IMHO.
>>>>
>>>> Try sour cherries if you can get them. =A0(I say the latter because they =
>>> are Not Easy to Find in my area.) =A0
>>>>
>>> I finally planted a tree. There are four or five sour cherries from
>>> the top fruit tree supplier in NorCal, Dave Wilson. www.davewilson.com
>>
>> I have a Montmorency in my front yard .
>>
>> A couple of my local friends have planted them. They do fine in our
>> heavily marine-influenced microclimate because they require fewer "winter
>> chill" hours than sweet cherries and they also don't require hot days to
>> sweeten up.

>You need to have a variety of cherry trees because most of them are self
>sterile.

Not Montmorency . I got it from the Sonoma Antique Apple place that
used to be out of Healdsburg. They know their stuff. For other
varieties - that's why 2-in-1 trees are popular. My folks have a 2 in 1
sweet cherry (in Sacramento, where it is both hotter and colder enough for
sweet cherries).

>It is well worth the effort to grow your own cherries if they
>are not grown locally. Cherries are highly perishable. Sweet cherries
>deteriorate quickly and need to be eaten within a few days. Sour
>cherries should be used within hours of picking.

I snip mine off by the stem and fridge them, with the pits in. Otherwise
they go off like woah. Once I took them down to SoCal for a cook-in with
stems/pits in and in a cooler.

Charlotte


--

Charlotte wrote:

> Try sour cherries if you can get them. (I say the latter because they are
> Not Easy to Find in my area.)

There's a farmer from Lodi selling sour cherries at our farmers' markets. I
was a bit surprised to find out that California *does* grow a fair amount of
sour cherries, since I'd only seen sweet cherries in the supermarkets, and
I'd been told that it doesn't get cold enough here to grow sour cherries.
But there they were. I have no idea what happens to the bulk of the sour
cherries which get grown here, but the site I visited (which I think was
within the UC Davis domain) listed both Morello and Montmorency cherries as
varieties which are grown in this region.

Bob

Jean B. wrote:

> I was just thinking of rehydrating dried apricots in apricot nectar....

For Christine's birthday dinner last year I reconstituted dried apricots in
sherry. They were fantastic.

Bob

On Fri, 3 Jun 2011 01:38:18 -0700, "Bob Terwilliger"
> wrote:

> Charlotte wrote:
>
> > Try sour cherries if you can get them. (I say the latter because they are
> > Not Easy to Find in my area.)
>
> There's a farmer from Lodi selling sour cherries at our farmers' markets. I
> was a bit surprised to find out that California *does* grow a fair amount of
> sour cherries, since I'd only seen sweet cherries in the supermarkets, and
> I'd been told that it doesn't get cold enough here to grow sour cherries.
> But there they were. I have no idea what happens to the bulk of the sour
> cherries which get grown here, but the site I visited (which I think was
> within the UC Davis domain) listed both Morello and Montmorency cherries as
> varieties which are grown in this region.
>
It's always nice to get a head's up here in rfc that something or
other is in season. I saw apricots at the vegetable store this week
too, but I think I'll see if I can snag some sour cherries at the
farmer's market tomorrow. I'm the only person who likes cherries in
this house, so they will be cherry pie for one.

--

Today's mighty oak is just yesterday's nut that held its ground.