Autumn upside-down cake from Sourdough - Recipes for Rustic Fermented Breads, Sweets, Savories, and More (page 99) by Sarah Owens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pears for Fuyu persimmons. Can use the book's "Making your own starter". See recipe for pear suggestions.

  • stpbcyld50 on July 31, 2020

    Very good! Nice flavor, especially with the nutmeg. I've made it another time and substitute all of the fruit for an equal weight of rhubarb and it came out very good. No extra sugar added. I used mockmilled soft white wheat flour as well. Plan to eat it on the day you bake it

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