Four Flavor Upside-Down Pie

Ingredients:

Toppings and fruits

• 10 tbsp unsalted butter
• 1 cup firmly packed dark brown sugar
• 2 tbsp dark rum
• 8 canned pineapple rings, drained well
• 8 maraschino cherries, stems removed
• 2 small Navelina oranges
• 2 medium blood oranges
• 2 plums
• 350 g (3 cups) fresh firm raspberries
• Cooking spray to spray the baking sheet

Pie

• 3 cups premium flour
• 2 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon fine salt
• 2 cups granulated sugar
• 220 g unsalted butter at room temperature
• 4 large eggs at room temperature
• 1 tsp vanilla extract
• 2 cups of sour milk or kefir

Preparation:

1. Generously spray a 18 x 13-inch baking pan, at least 1 inch deep, with cooking spray; set aside.
2. Toppings and fruits:
   
   Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until darkened and nutty, about 5 minutes. Remove from heat and stir in the brown sugar and rum. Pour the butter and sugar mixture onto the prepared baking sheet. Using a rubber spatula, spread the mixture completely over the bottom of the pan. Set the topping aside to cool while you prepare the fruit.
3. Slice the pineapple rings into half-moons. Halve the cherries. Trim both ends of the naveline oranges, then slice each into 0.5 cm-thick discs, making 4-5 circles per orange. Cut the circles into even squares approximately 4 cm in size (remove the peel). Slice the blood oranges the same way. Halve the plums and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
4. With the prepared baking sheet horizontally facing you, divide it into four equal sections: two sections in the top row and two sections in the bottom row. In the top left quadrant, arrange the pineapple slices in even rows (five rows of three slices). Place a maraschino cherry half in each pineapple center, cut side up. You'll have one pineapple slice and one cherry left over to snack on while you cook.
5. Arrange the raspberries in the upper right quadrant of the baking sheet with the holes facing down. Directly below the raspberries in the lower right quadrant, arrange the plum wedges (6 rows of 4). Arrange the orange slices next to each other in the lower left quadrant of the baking sheet, alternating red and orange slices in a checkerboard pattern. You may have some leftover orange slices for snacking.
6. Position the oven rack on the middle shelf and preheat the oven to 190°C.
7. Pie:
   
   In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat the butter and sugar with a mixer on high speed until smooth and fluffy, about 8 minutes. Add the eggs and beat until fully incorporated, then add the vanilla extract. The mixture may look curdled, but this is normal. Reduce the mixer speed to medium. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour; mix until fully incorporated, but do not overmix.
8. Spread the batter over the fruit on the baking sheet. Use a large offset spatula to spread it evenly. Bake, rotating the pan halfway through, until golden brown and springs back when lightly pressed in the center, 45-50 minutes. Cool on a wire rack for 15 minutes.
9. Run a small knife around the edge of the pie on the baking sheet. Place a large cutting board (it should be larger than the baking sheet) on the pie and, using two kitchen towels to support it, carefully invert the baking sheet onto the cutting board. Tap the baking sheet with a wooden spoon, then carefully lift the baking sheet. Cut the pie into slices and serve while still warm.