I was looking for a recipe to use the leftover of my rhubarb and I found this upside down cake. Delicious.
1 sweet apple
100g brown sugar
1/2 sachet dried yeast
4 soup spoons heavy cream
50g melted butter
Pre-heat the oven at 200°.
Peel the fruits and cut them in dices.
Butter the mould, sprinkle with brown sugar and add the fruits.
In a salad bowl, beat the eggs and the brown sugar until the mixture gets white. Then add the flour and the dried yeast. Add the cream and the melted butter. Pour on the fruits.
Bake for 45 min in the oven. Wait for 5 min before unmolding.