Upside Down Cake Recipes That Make Summer Baking a Breeze

To bake one would be to behind in the footsteps of a long line of pastry cooks, who have inverted fruity desserts for centuries before sunny rings of pineapple were stacked in cans.

The most immoral example, the veritable queen of all topsy-turvy desserts, is the French tarte Tatin. Created in the 19th century by the sisters Stephanie and Caroline Tatin at their Loire Valley hotel, it was based on an even older French feeble of apple tartes renversées. Made from apples caramelized in sugar, then baked beneath a pastry crust, both these confections are Difference to an entire genre of upside-down apple pancakes, counting the crepelike sanciaux (also from France), German apple pancakes named apfelpfannkuchen and colonial American apple tansey, all of which consist of a simple pancake batter covering the fruit, rather than a crust.

In the 18th- and 19th-century Joint States, cakes were often cooked in skillets over hot coals, which made them accessible to Americans without ovens. Simmering fruit in a syrup or in butter in the skillet beforehand adding the batter was one very common practice. Whether the cake was eventually flipped for serving or offered straight from the pan, the concept of caramelized fruit and cake was the same (though far prettier when turned onto a serving platter).

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