_{by Carine Feist, M.P.H. & Chef}

(serves 8-10)

2 crisp apples, peeled and sliced
1 pear, peeled and sliced
1/2 cup raspberries or blueberries
1 stick of butter (room temp.) plus 1 tbsp for greasing the pan
1/3 cup brown sugar
1/3 cup honey
1/3 cup sugar
1 egg, beaten
1/2 cup whole wheat flour
1/2 cup white all purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup plain yogurt or light sour cream
1 tsp vanilla

Preheat oven to 350° F.
Butter an 8 inch round pan and cover the bottom with parchment paper cut to size and butter the parchment.

Sauté apples and pears in 1 tbsp of butter and the brown sugar until syrupy (3–4 minutes) and then arrange in the bottom of the prepared pan.  You may place the slices like spokes on a wheel or simply pour them into the pan!  Sprinkle berries in between the fruit slices.

Mix the flours, baking soda, baking powder, and salt in a large bowl.  Using an electric mixer, cream the butter with the sugar and honey until fluffy.  Add the beaten egg, yogurt, and vanilla flavoring.  Add the flour mixture until just incorporated.

Pour the batter over the slightly cooled fruit.  Bake 35-40 minutes or until golden. (A cake tester put into cake should come out clean).

Let cool fully and invert onto a platter.  Carefully remove the parchment paper.  Dust the cake with powdered sugar. Decorate with more berries and mint, as desired.