My reasoning: Eat good, wholesome foods in moderation including desserts. All fresh, natural, preferably organic. Stay active. No worries about a bit of sugar or fat. The human body needs it in moderation, anyway.

RE cast iron pan: That is the trick. It spreads the heat better. When a cast iron pan is not available a bit of experimenting will be needed, but in general, a slightly slower over, for a bit longer time will do the trick so that the cake/tart is cooked all the way through without burning. Flavor will also be better with a cast iron pan for recipes traditionally made in such pans, like Tarte Tatin, and cornbread.

Look forward to meeting you this weekend!

Anyone else have suggestions on making a upside down cake and having it come out of the pan successfully?