Gummi vitamins are not the only way to get your daily servings of fruit. I present to you another option with this Fruit Upside-Down Cake. So, the nutritional content may be more cake than actual fruit, but who’s complaining? You can make this cake with a variety of fruit (fresh or frozen). I used yellow peaches, white nectarines, and plums. The great thing about this cake is that you can be creative with your fruit combinations and make the cake look as rustic or fancy as you’d like, and it will always taste good.
Fruit Upside-Down Cake
(Adapted from The Kitchn)
Makes one 9-inch cake, serving 8 to 10 people
3 tablespoons unsalted butter
1/4 cup brown sugar
2-3 cups fruit (I used yellow peaches, white nectarines, and plums)
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 cups all-purpose flour
1 tsp baking powder
3/4 teaspoon salt
2 large eggs
2 teaspoon vanilla
- Preheat your oven to 350°F.
- If you are using fresh fruit, be sure it is washed and dried. Slice it into wedges or dice it into large 1″ chunks. Most berries can be left whole and smaller stone fruit such as cherries and apricots can be halved. If using frozen fruit, do not defrost.
- To make the brown sugar glaze, place your 9-inch cake pan on a burner over low heat and add the butter.
- Once the butter has melted, add the brown sugar and stir it gently. When the brown sugar has melted, turn off the heat, but leave the pan on the stove.
- To make the cake batter, in the stand mixer, cream the butter and sugar until fluffy.
- Add the eggs one at a time to the butter-sugar mixture, beating well in between.
- Add the vanilla to the wet ingredients.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the wet ingredients, and beat on low-speed until just combined, about one minute.
- Arrange the fruit in the baking pan, being sure to crowd the pan as much as possible. The fruit will shrink a little when baked. I created an overlapping spiral pattern with my fruit.
- Dollop cake batter over the fruit, making sure it is evenly distributed. Smooth with a spatula.
- Put the cake pan on a baking sheet (in case the fruit bubbles up and overflows) in the oven. Bake for 30 to 40 minutes, or until the top of the cake is golden brown and a thin knife or toothpick inserted in the center comes out clean.
- Remove the cake from the baking sheet and place it on a cooling rack. Let the cake settle for a minute, until any fruit that has leaked up the sides has stopped bubbling. Do not let the cake cool or you will not be able to get it out of the pan. Run a knife around the edges of the cake. Place your cake plate over the cake and, using hot pads, carefully flip the cake over. Gently remove the cake pan. Be careful, as the fruit and glaze is still quite hot and will burn.
Re-arrange the fruit and let the cake cool. If any pieces of fruit are stuck to the cake pan, gently scrape them up with a knife and replace them on the cake. Let the cake cool.
- Serve the cake at room temperature or sightly warm.
To store, wrap carefully in plastic wrap or store in an airtight container.