This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.