Upside-down cakes: now they have fresh fruit—and they're simpler to make

Easy enough for everyday treats and pretty enough for company, upside-down cakes are an unbeatable dessert for the holidays. Especially when they're accompanied by ice cream or whipped cream.

In our new variations, we use fresh fruit rather than canned. And instead of cooking the topping before baking, we just scatter butter and sugar over the bottom of the pan. As they bake, the fruit, sugar, and butter fuse and become a handsome, glossy topping when the cake is turned over.

Pear and Ginger Upside-Down Cake

PREP AND COOK TIME: 2 hours

MAKES: 10 to 12 servings

    2 tablespoons plus 1/2 cup (1/4 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
    3 tablespoons chopped crystallized ginger
    2 firm-ripe Bosc pears (1 lb. total)
2 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
1 1/2 teaspoons ground ginger
    1 teaspoon ground cinnamon
  1/2 teaspoon salt
  1/4 teaspoon ground allspice
    2 large eggs
  3/4 cup dark molasses
1 1/4 cups buttermilk

[ILLUSTRATION OMITTED]

1. Lightly butter a 9-inch cheesecake pan with removable rim at least 2 1/2 inches tall. Line pan with a 10-inch round of cooking parchment, pressing into bottom and about 1/2 inch up sides. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly over parchment in pan bottom. Sprinkle evenly with 1/2 cup brown sugar and the crystallized ginger.

2. Peel pears and cut in half lengthwise, then, slicing parallel to cut edge, cut into 1/2-inch-thick slices. With a small knife, cut core from each slice. Arrange slices flat, in a single layer, over sugar mixture in pan, trimming pieces as needed to fit.

3. In a small bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, salt, and allspice.

4. In another bowl, with an electric mixer on medium-high speed, beat remaining 1/2 cup butter and 1 cup brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Reduce speed to medium-low and beat in molasses. Add flour mixture and buttermilk alternately, beating until incorporated, then beat on high speed just until well blended. Pour batter over pears.

5. Bake in a 325[degrees] regular or 300[degrees] convection oven until a toothpick inserted in center (not in fruit) comes out clean, 1 hour and 35 to 40 minutes (cake center may settle slightly). Let cool in pan on a rack about 20 minutes. Remove pan sides. Invert a platter over cake, then, holding the two together, invert again. Carefully remove pan bottom and parchment. Serve warm.

Per serving: 392 cal., 25% (99 cal.) from fat; 4.8 g protein; 11 g fat (6.6 g sat.); 70 g carbo (1.7 g fiber); 447 mg sodium; 63 mg chol.

Double Banana Upside-Down Cake

PREP AND COOK TIME: About 1 hour

MAKES: About 9 servings

    2 tablespoons plus 1/4 cup (1/8 lb.) butter, at room temperature
  1/2 cup firmly packed brown sugar
    3 firm-ripe bananas (about 1 1/4 lb. total), peeled
    2 tablespoons orange juice
1 1/4 cups all-purpose flour
  1/2 teaspoon baking powder
  1/2 teaspoon baking soda
  1/2 teaspoon ground cinnamon
  1/4 teaspoon ground nutmeg
  1/2 cup granulated sugar
    1 large egg
  1/2 cup mashed ripe banana (about 8 oz.)
  1/3 cup buttermilk
  1/3 cup miniature semisweet chocolate chips

1. Butter an 8-inch nonstick square cake pan. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly in pan. Sprinkle evenly with brown sugar.

2. Slice whole bananas crosswise about 1/2 inch thick. Arrange slices in a single layer in pan. Drizzle evenly with orange juice.

3. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and nutmeg.

4. In a large bowl, with an electric mixer on medium-high speed, beat remaining 1/4 cup butter and the granulated sugar until well blended. Beat in egg until well blended, then mashed banana.

5. Add flour mixture and buttermilk alternately, beating on low speed just until completely incorporated. Stir in chocolate chips. Spread batter over bananas in pan.

6. Bake in a 350[degrees] oven until a toothpick inserted in center of thickest part (not touching fruit on bottom) comes out clean, 40 to 45 minutes. Cool on a rack about 15 minutes. Run a knife between cake and pan sides. Invert a platter over cake and, holding both together, invert again. Carefully lift off pan. Serve warm.

Per serving: 316 cal., 31% (99 cal.) from fat; 3.7 g protein; 11 g fat (6.5 g sat.); 54 g carbo (1.7 g fiber); 202 mg sodium; 46 mg chol.

Pineapple-Cranberry Spice Cake

PREP AND COOK TIME: About 1 hour

MAKES: 6 to 8 servings

    2 tablespoons plus 6 tablespoons butter, at room temperature
    1 cup sugar
    8 ounces peeled and cored fresh pineapple
    1 cup fresh or thawed frozen cranberries
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
    1 teaspoon ground coriander
  1/4 teaspoon ground nutmeg
  1/4 teaspoon salt
1 1/2 teaspoons grated lemon peel
    1 large egg
    1 teaspoon vanilla
  1/2 cup milk

1. Lightly butter a 9-inch round cake pan. Cut 2 tablespoons butter into about 1/4-inch chunks and drop evenly over pan bottom. Sprinkle evenly with 1/2 cup sugar.