I have a thing for upside down cakes and inverted dishes.  Possibly this is because they tend to be simple affairs with layers of freshly rolled dough covered layers of cheese or caramelized French toast with vanilla beans.  Or it could be the childlike glee that fills the room when one takes a cake that looks so plain and turns it over to find brown sugared, spongy magic.

Sometimes I give the kids cake for dinner, and this was no exception.  A dollop of yogurt or a splash of cream doesn’t hurt.