Upside-down cake

To make one, melted butter and brown sugar go into the pan, fruit is arranged in a pattern over them, and cake batter is spread on top. In the oven, the sugar and butter turn into a sticky caramel that soaks into the fruit and cake. Pineapple rings with cherries are the classic, and a cast-iron skillet is traditional.

Pears, apples, plums, peaches and cranberries also work well. Turn the cake out after it cools briefly in the pan, while the caramel is still loose; if it cools too long, the fruit sticks.