Plum and Blueberry Upside-Down Torte

Delicious, super moist, and beautiful! This cake uses basic ingredients and goes together quickly. The fruit takes the place of frosting, decorations and syrup.

For the presentation in the photo, I used 22 oz nectarines and 6 oz blueberries, same total fruit weight as the recipe but more stone fruit and fewer blueberries.

It's important to note that this cake bakes up with a firm and crunchy top crust that can make it more difficult to test for doneness- the firmer crust seems to resist a gentle poke and it also scrapes the toothpick clean, even if the center isn't done. An instant-read thermometer should register at least 190F in the center when done.

Best flavor when made a day before serving. If there's any undissolved caramel left in the pan after unmolding, it can be put back in place on top of the cake and it will dissolve after a day or so.