These are my favorite kind of cakes to make: mix a batter in a bowl; put it in a pan with fruit; set the cake in the oven; remove when done—and that’s it! They’re ready to enjoy, with no fancy finishing or decorating needed. Such cakes are perfect for afternoon tea or as a simple dessert after a big dinner. But you know when I most love these cakes? In the morning—I just cut a small piece from the pan and sit down with a cup of excellent coffee, a copy of the New York Times, and my torta. It’s a great way to start the day. Simple as they are, both of these cakes have interesting, and lovely, touches: the torta invertita is (as you may have guessed) an upside-down cake. You put sugared rhubarb in the bottom of the pan, spread the batter on top, and bake. The fruit cooks and caramelizes and moistens the cake on top; then, when the torta is partly cooled, you invert the pan so the fruit turns into a glossy topping. I love rhubarb, and in this recipe I’ve incorporated a great technique I learned from my editor, Judith, who grows rhubarb in Vermont. The cut-up fruit is tossed with sugar and sits overnight, to soften and release lots of its liquid. The drained pieces go right into the cake pan, and I cook down the juices to make rhubarb syrup (to drizzle on the cake). When rhubarb isn’t available, other fruits make a great torta invertita: ripe stone fruits like apricots, nectarines, peaches, or plums; ripe pears, figs, and pineapple are good, too.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
There’s a reason they say, “easy as pie,” you know?