Upside-down Cake, Starfruit-Cocoa

Place rack in loser third of oven. Heat to 350. Slice starfruit 1/4″ thick and remove seeds. In small saucepan over medium, combine brown sugar, honey and butter. Stir until bubbling. Immediately pour it into an 10″ round cake pan, spreading evenly over bottom. Arrangestarfruit in pattern over mix. Sift flour, sugar, baking soda, ginger, cocoa and salt into large bowl. Add buttermilk, oil, egg and vanilla. Using electric mixer, beat on low until combined. Increase speed to medium and beat 2 min more. Pour batter over starfruit. Bake 45-55 min until tests clean. Run knife along edge of cake to release it, then invert plate over and invert again, letting cake fall out of pan. In small saucepan heat preserves until bubbling. Brush over top of cake. Sprinkle nuts around edge. (Note: in France, I used sweet cherries instead of starfruit and a reduced Cherry Bounce instead of the Fig preserves)

Carambola (Star Fruit) 2 medium
Brown Sugar 0.75c light
Honey 1T
Butter 6T
Flour 0.75c
Sugar 0.75c
Cocoa 0.33c unsweetened
Baking Soda 1tsp
Ginger 0.5tsp ground
Salt 0.25tsp
Buttermilk 0.75c
Walnut Oil 0.25c
Egg 1 large
Vanilla 0.5tsp
Fig preserves 0.25c
Nuts 2T chopped