Fall Fruit Upside-Down Cake from the Xoxodorie Newsletter by Dorie Greenspan

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Chez Jolee

I added this app to keep all my Instant Pot recipes but now use it to add my favorites. It works really well for me

subheading: For the fruit:

¼ cup (4 tablespoons/56 grams) unsalted butter, melted, plus additional for greasing

½ cup (110 grams) firmly packed brown sugar (Frank prefers dark brown sugar)

½ teaspoon (1 gram) ground cinnamon

Pinch of fine sea salt

Fruit (see above)

subheading: For the cake:

1 ¼ cups plus 3 tablespoons (181 grams) all-purpose flour

1 teaspoon (4 grams) baking powder

½ teaspoon (2 grams) baking soda

½ teaspoon (2.5 grams) fine sea salt

4 ½ ounces (126 grams) crème fraîche, plus additional for serving (see above)

2 tablespoons (30 ml) whole milk

¾ cup (1 ½ sticks/170 grams) unsalted butter, room temperature

½ cup (100 grams) granulated sugar

2 large eggs, room temperature

2 teaspoons (10 ml) pure vanilla extract

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