Upside-down brown sugar torte

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If you saw my last post, you heard me drone on about how busy life is right now. Then you may have noticed that I went on to share a recipe that only shows I spent a ridiculously large amount of time on a weekend making a complicated dish that only keeps me feeling busy. Silly. Sometimes I wonder about myself, but I do love food and apparently, I have a compulsion to cook. The following recipe is delicious, beautiful and fairly easy. A sane person’s dessert. I found it in the latest PCC magazine which also had a fabulous recipe for lamb burgers. We loved those but ate them so fast, we got no photos, so no post was possible.

I made this torte with apricots, which were perfect, but I’m looking forward to trying it with peaches and maybe blueberries.

Makes one 9-inch torte

12 tbsp butter at room temperature, divided
1/2 cup dark brown sugar
2 tbsp orange liqueur such as Cointreau or Grand Marnier (or you may substitute
1 tsp orange zest)
4 large or 6 small plums or apricots, pitted and sliced
1 cup raspberries
1/2 cup milk
1 egg, beaten
1/2 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup granulated sugar

Preheat oven to 400 degrees F.  Spread 4 tbsp of the butter in a 9-inch round cake pan (I put most of it on the bottom of the pan, but spread some up the edges to prevent sticking).  Sprinkle the brown sugar and liqueur or orange zest over the top.  Distribute the sliced fruit (peel-side down and fanned out) over the surface of the brown sugar mixture, with raspberries filling in any gaps.

In a small pan, melt the remaining 8 tbsps of butter.  Remove from heat and stir in the milk, egg and vanilla.  Blend well. Mix the flour, baking powder, salt and sugar in a bowl and add the butter-egg-milk mixture.  Stir just until smooth, the batter will be thick. Don’t overmix.

Spoon the batter over the fruit and smooth the surface.  Bake for about 35-40 minutes, or until a toothpick comes out clean.  Let the pan cool for 5 minutes and then turn out onto a serving plate.  Serve warm with ice cream, whipped cream, yogurt or creme fraiche.

 

gretta (136 Posts)


Response to Upside-down brown sugar torte

  1. Looks delicious (and doabale)! We made the PCC carrot-cashew burgers, which were very tasty–will have to try the lamb ones, too.