Upside-down cake, once referred to as skillet cake, is a classic American dessert. This tried and true technique of baking a cake upside-down begins with sugar and fruit layered on the bottom of a cast-iron skillet. Then cake batter is poured on top. Once the cake is baked, it is inverted onto a plate, and the caramel fruit mixture on the bottom of the pan(becomes the decorative topping. Use a seasoned cast-iron skillet for best results. The skillet is heavy, which helps prevent the butter from burning, and its panhandle is a welcome tool that assists the cook when inverting the cake

Upside-down cakes can celebrate the season by using what is farm-fresh from the market. Apples, peaches, plums and nectarines are just some other fruits you can use, depending upon the season. In the 1960s, pineapple upside-down cake became the home cook's "It" dessert. Canned pineapple rings and cherries made it easier than ever to make this cake.

Old-fashioned upside-down cakes fit right into the Seriously Simple philosophy. Caramelizing the fruit in the same pan you bake the cake in makes sense, saving both time and cleanup effort. The fruit will continue to cook after you take it off the heat, so take care not to burn the caramel.

I tried many versions of this American classic, until I came up with the idea of combining caramelized silky pears with rustic-textured almond cake. It is a winning combination of flavors and textures. Serve this with some French vanilla ice cream.

Caramelized Pear and Almond Upside-Down Cake

Makes one 9-inch cake; serves 6 to 8.

1 cup (4 ounces) blanched almonds

2/3 cup all-purpose flour

2 teaspoons baking powder

6 tablespoons unsalted butter, at room temperature

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