Free Ready for Dessert by David Lebovitz

2 days at room temperature, but since it’s best served warm, you can rewarm the cake, wrapped in aluminum foil, in a low oven, or reheat slices in a microwave oven.
    VARIATIONS: You can use fresh apricots instead of plums, and substitute any kind of berries (except strawberries) for the blueberries. In the winter, replace the stone fruit and berries with 2 cups (8 ounces/225 g) fresh or frozen unthawed cranberries.
    TIP: A great do-ahead trick for just about any type of upside-down cake is to make the cake, invert it onto a serving platter, and leave the inverted pan in place. The cake will stay warm for about an hour this way.
     
Nectarine-Raspberry Upside-Down Gingerbread
    MAKES ONE 9-INCH (23-CM) CAKE; 8 TO 10 SERVINGS
    As everyone knows, the best part of an upside-down cake is the caramelized bits of topping and batter that get stuck in the bottom of the pan after the cake is unmolded. Instead of eating these bits, the right thing to do is to scrape them out and smear them back onto the warm cake. If you can do that, you’re a better person than I.
    TOPPING
    4 tablespoons (2 ounces/60 g) unsalted or salted butter
    ¾ cup (170 g) packed light brown sugar
    1¼ cups (6 ounces/170 g) raspberries
    4 medium nectarines (1½ pounds/675 g), halved, pitted, and cut into ½-inch (1.5-cm) slices
    GINGERBREAD
    1½ cups (210 g) all-purpose flour
    1 teaspoon baking soda
    2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    ½ teaspoon ground cloves
    ½ teaspoon salt
    ½ cup (4 ounces/115 g) unsalted butter, at room temperature
    ½ cup (100 g) granulated sugar
    ½ cup (125 ml) mild-flavored molasses
    2 large eggs, at room temperature
    ¼ cup (60 ml) whole milk, at room temperature
    Preheat the oven to 350°F (175°C).
    To make the topping, put the 4 tablespoons (2 ounces/60 g) butter in a 9-inch (23-cm) round cake pan or cast iron skillet. Set the pan directly on the stovetop over low heat until the butter melts. Add the brown sugar and stir until the sugar is thoroughly moistened. Remove from the heat and let cool briefly.
    Distribute the raspberries evenly over the brown sugar mixture in the pan. Arrange the nectarine slices over the raspberries in overlapping concentric circles. Set aside.
    To make the gingerbread, in a small bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
    In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the ½ cup (4 ounces/115 g) butter and the sugar on medium speed until the mixture is light and fluffy, 3 to 5 minutes. Beat in the molasses. (The batter may look curdled, which is fine.) Add the eggs, one at a time, beating until completely incorporated. Gradually mix in half of the flour mixture. Stir in the milk followed by the rest of the flour mixture and mix just until combined.
    Scrape the batter on top of the fruit in the pan. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.
    Let cool for about 15 minutes. Run a knife around the sides of the cake to help loosen it from the pan. Invert a serving plate over the pan. Wearing oven mitts, grasp both the pan and the plate and turn them over together. Carefully lift off the pan.
    SERVING: Serve the cake warm with whipped cream or Vanilla Ice Cream .
    VARIATION: For ORANGE UPSIDE-DOWN GINGERBREAD , add ½ teaspoon freshly ground cardamom to the melted butter along with the brown sugar when making the topping. Substitute 4 navel or blood oranges, peeled and sliced crosswise into ½-inch (1.5-cm) slices, for the nectarines. You can omit or use the raspberries.
     

     
Fresh Ginger Cake
    MAKES ONE 9-INCH (23-CM) CAKE; 10 TO 12 SERVINGS
    Of all the desserts I’ve ever made, this cake is the one that is most renowned, drawing acclaim for its incredibly moist texture and its spicy zing from an overload of fresh ginger. Many people have told me this is their all-time favorite dessert. And whenever I make it and take a bite, I’m in agreement: it’s