Upside-Down Brown Sugar Torte

Upside-Down Brown Sugar Torte

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  • Each serving
  • 300 cal
  • 14g fat (9g sat)
  • 40mg chol
  • 470mg sodium
  • 41g carb
  • 2g fiber
  • 25g sugars
  • 3g protein


  • 12 tablespoons softened butter, divided
  • 1/2 cup dark brown sugar
  • 2 tablespoons orange liqueur (such as Cointreau) or 1 teaspoon 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 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • Ice cream, for serving (optional)


Preheat oven to 400° F.

Spread 4 tablespoons butter in a 9¬-inch round cake pan. Sprinkle brown sugar and liqueur or zest over the top. Distribute sliced fruit, peel ¬side-down and fanned out, over the surface of brown sugar mixture. Fill in gaps with raspberries.

In a small pan, melt remaining 8 tablespoons butter. Remove from the heat and stir in milk, egg and vanilla; blend well. Mix flour, baking powder, salt and sugar in a bowl and add the butter¬ mixture. Stir until smooth; the batter will be thick.

Spoon batter over the fruit and smooth the surface. Bake for 35 to 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.