Fall fruit hits the bottle.Gather Journal Drunken Upside-Down Cake
The season’s bounty is on glorious display in this moist cake of juicy, nestled-together pear halves, and currants, figs, and cranberries that have taken a nice, long whiskey bath. We like to think of it as a lazy, fall fruit cake—short on effort, long on pleasure.
serves 8 to 10
Simmer cranberries, currants, and figs in whiskey with cinnamon stick 5 minutes then let stand 1 hour or overnight. Drain, reserving liquid. Slice figs in half.
Preheat oven to 350°F. Lightly butter sides of a 9-inch cake pan. Smear a layer of butter using ¾ of a stick on bottom of pan. Sprinkle evenly with brown sugar. Arrange pears, cut sides down, and dried fruit over sugar.
Stir together flour, baking powder, and salt.
Beat granulated sugar and remaining butter with an electric mixer until pale and light. Add eggs, 1 at a time, beating well after each. Beat in vanilla and reserved whiskey. On low speed, beat in half of flour mixture, then milk, then remaining flour. Gently spread batter over fruit.
Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Let cake stand in its pan set on a rack 10 minutes before inverting onto a plate to cool completely.