Fruit Torte - Take Two

Last week I made a fruit torte where I first put the batter in and then topped it with fruit.  As soon as it was in the oven I thought the recipe lent itself to being an upside down cake.  That's a cake where you put the fruit in the bottom of the pan and put the batter on top - hence the upside down label.

I started by rubbing some butter in the bottom of the baking pan, sprinkled some brown sugar on top of that, and then placed the fruit (in our case frozen blueberries) so that they covered most of the bottom, allowing only a bit of brown sugar to show through.  I then topped this with a bit more brown sugar.  I didn't alter the first recipe batter - I mixed it up and put it directly on top of the fruit/brown sugar layer.  It did take a bit of spooning and gentle spreading to get the fruit covered, and it certainly wasn't the smoothest of batters when I was finished ... but baking settled everything down into a more uniform top.

It doesn't look like much here - I'm sure if I'd taken the time to flip it onto a plate it would have looked much more elegant ... but it was so yummy that it just didn't last.

The last bite ...

This torte did not last more than a few days.