When it comes to upside-down cakes bakers needn’t limit themselves to pineapple and yellow cake, writes Kelly Brant.
Apricots, peaches, plums, cherries, bananas, blueberries and blackberries are all excellent choices. And there’s no rule the cake has to be basic white or yellow. Mangoes and ginger-scented cake. Blueberries and lemon cake. Peaches and cornmeal cake. The possibilities are endless.
For the recipes, read Wednesday’s Arkansas Democrat-Gazette Food section.