Raspberry Fig Upside-Down Cake

Makes 12 servings

4     tablespoons plus ½ cup unsalted
       butter, room temperature, divided
1     cup light brown sugar, divided
1     pound fresh figs, halved
       lengthwise
½    pint raspberries
1½ cups unbleached, all-purpose
       flour
1     teaspoon baking powder
¼    teaspoon baking soda
½    teaspoon salt
½    teaspoon ground cinnamon
¾    cup whole milk
2     large eggs
1     teaspoon pure vanilla extract
½    cup granulated sugar

Nutritional information per serving (based on 12 servings): Calories 298 (37% from fat) • carb. 45g pro. 3g • fat 12g • sat. fat 8g • chol. 63mg sod. 174mg • calc. 44mg • fiber 2g

1. Assemble the Cuisinart® Stack5® with the
baking pan and select 325°F. Let preheat
for about 5 minutes.
2. Once preheated, add 4 tablespoons of
butter to the pan. When melted, stir and
swirl the butter around the sides of the
pan. Add ¾ cup light brown sugar. Stir
together and cook until sugar melts and
the mixture begins to bubble.
3. Add the fruit to the pan. Make sure that
the figs are placed cut side down. Turn
temperature down slightly, to 250°F, and
prepare the cake batter.
4. In a small bowl, stir together the flour,
baking powder, baking soda, salt and
cinnamon. Put the milk in a 2-cup
measuring cup and add the eggs and
vanilla extract.
5. In a separate, larger bowl, add the
remaining ½ cup of room temperature
butter and mix with a hand mixer on low
speed. Add the granulated sugar and
remaining ¼ cup of light brown sugar
and cream together with the mixer until
light and fluffy.
6. Alternately add the dry and then wet
ingredients in several additions, starting
and ending with the dry ingredients.
7. Pour batter into the baking pan. Cover
and set back up to 325°F. Bake for about
25 minutes, until a toothpick comes out
clean. Invert the baking pan onto a large
cutting board to cut and serve.