Dried Fruit Upside Down Cake with Dulce de Leche
5 dried pear halves
10 apricots, halved
10 pitted prunes
1 cup dry white wine
3 dried figs, stems removed, halved
5 tablespoons butter
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon soda
dash of salt
1 teaspoon cinnamon
3/4 cup buttermilk
1 egg
5 tablespoons butter
Poach fruit in wine. Set fruit aside, reduce poaching liquid to 1/2 c. Melt butter in cast iron skillet; add sugar and reduced poaching liquid, heat to sizzling and arrange fruit to cover bottom of the skillet. Combine flour, sugar baking powder, soda, salt and cinnamon, add buttermilk and egg; stir to moisten; drop batter on fruit and spread gently, within 1 inch of pan. Bake at 425 until golden, about 30 minutes. Cool 3 minutes and invert onto serving plate.