This weekend represents the transition between summer vacation and the start of the school year. It’s not the official change of seasons, but it might as well be. It is also when we switch from summer fruits to the fall harvest. Apples and pears are making their way onto the pages of Instagram, but the summer fruits are still around too. This Pear Raspberry Upside-Down Cake is the gate between the seasons. It’s the best of summer and the celebration of what is to come this fall. You can certainly make this without the raspberries, but they really brighten up the flavor and add a pop of color, which will be so longed for in a couple of months.Read More
Have you ever made a pineapple upside-down cake and had all the goodies stick to the bottom of the pan? I have. I hold my breath as I invert the pan and then sigh with either frustration or relief as I unveil the cake. Granted, it is easily remedied by prying the caramelized fruit from the pan and carefully put back in its rightful spot on the cake, but it is a touch disappointing. Baking the cakes in a jar and leaving them right-side up solves that and if you really want to serve them upside-down, just flip the jar over onto the plate.
Trading the maraschino cherries for fresh thyme leaves gives this classic pineapple dessert a more exciting and summery taste and a little plain yogurt cuts some of the sweetness. Read More