Nectarine-raspberry upside-down gingerbread from Ready for Dessert: My Best Recipes by David Lebovitz

  • ground cinnamon
  • ground ginger
  • molasses
  • nectarines
  • raspberries
  • all-purpose flour
  • butter
  • ground cloves

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

  • anya_sf on August 23, 2019

    Although it was definitely fully baked, the cake sank in the middle upon testing it with a toothpick. However, once the cake was inverted, the sunken center wasn't too noticeable. On the first day, the ginger flavor was very strong; we enjoyed the cake with whipped cream or vanilla ice cream. The next day, the flavor had mellowed, which I preferred, although the fruit no longer looked as pretty. In this cake, the fruit accented the gingerbread, rather than being the highlight of the cake. We liked, but did not love, this cake.

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