Mounds of plump, glistening dried apricots and prunes caught my eye while shopping recently, and I used them to make an upside-down cake that came out beautifully, if I do say so myself. Let’s just say that presentation is not necessarily my strong point, so when something looks as good as it tastes, I get pretty impressed with myself! If that sounds familiar to you, try this recipe — it’s fairly easy and delicious hot out of the oven alongside a cold glass of dessert Muscat. I’ve also successfully reheated pieces for breakfast by popping them in the microwave for just 25 seconds or so, with just a sliver of butter on top.

Apricot & Prune Upside-Down Cake
adapted from The New York Times Jewish Cookbook. Serves 8.

1/2 pound pitted prunes
1/2 pound dried apricots
6 Tablespoons softened unsalted butter
3/4 cup light brown sugar
grated rind of 1 medium lemon
5 Tablespoons shortening
2/3 cup sugar
1 egg
2 1/4 cups flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
Vanilla ice cream (optional)

In a small saucepan, cover apricots and prunes with water and simmer gently until plumped and tender, about 15 minutes. Drain, cool. Slice the prunes in half.

Preheat oven to 350F.

Cream the butter and brown sugar together until smooth. Stir in grated lemon rind and spread mixture in the bottom of a buttered 8-inch square pan.

Arrange apricots and prune halves in slightly overlapping, neat rows on top of the butter-sugar mixture. You may have a few left over, depending on the size of the fruit.

Cream the shortening and sugar together. Beat in the egg. Sift the flour with the baking powder, then stir in the salt. Add alternately with the milk to the creamed shortening mixture, beating until smooth.

Spoon the batter carefully over the fruit, and gently spread the batter evenly. Bake 50-60 minutes, until a toothpick inserted into the middle of the cake comes out almost clean. Let cool just a few minutes, then turn upside down onto a serving plate. Slice along the fruit rows — there’s no point in trying to cut through the fruit, it will just make a messy slice!

Wine Pairing: Dessert Muscat.Wines containing Muscat Blanc a Petits Grains grapes go by many names around the world, from Moscato in Italy, to France’s Muscat de Rivesaltes, Beaumes-de-Venise and Frontignan, to Australia’s Liqueur Muscats, to name just a few. Styles vary, as do prices. But speaking very generally, Muscat dessert wines offer complex peach, citrus and floral notes, with a certain “grapey” freshness that persists even in aged versions.

St. Supery 2007 Moscato California ($22). Fresh and peachy, with delicate but lively flavors that stay clean and easy through the finish. Nice with fruit desserts. Ready to drink now. Locate this wine online or in your area.