Lemon-Yogurt Peach and Plum Upside-down Cakes

With such abundance of juicy and tasty summer fruits, I had to use them in a cake as well. As it was hard to decide between using the ripe peach or the plums I’ve had, I’ve decided to opt for the “why choose?” solution, and made two cakes, using the same cake batter.

The lemony cake is the perfect addition to the fruits, and it is so quick and easy to make, and so tasty and impressive to serve, that I’m sure I’ll make it again soon, using any other fruits I’ll have.
I’m sure that once you’ll make these cakes, you will agree.

Notes:
* If you only want to make one cake, simply cut the quantities in half.
* For easy mixing, use very soft butter. If you don’t have time to let the butter soften through, prepare the cake batter using a mixer.
* Don’t skip the semolina in the batter, as it adds an interesting texture.
* The cakes can be kept in the fridge, covered, for up to a week. Bring to room temperature before serving.

Makes: 2 x 10” (25cm) loaf pans, 8 portions each
Prep time: 20 minutes
Baking time: 35 minutes

Ingredients:
For the fruit layer:
5 Damson plums
1 large ripe yellow peach
1/3 stick (40 grams) butter, very soft, divided
4 Tbs Demerara sugar, divided
For the cake batter:
2/3 stick (75 grams) butter, very soft
2 Tbs lemon zest (from 1 large lemon)
1 cup sugar
2 XL eggs
1 cup thick plain yogurt, at least 2% fat
1/3 cup fresh lemon juice (from 1 large lemon)
1 tsp vanilla paste or extract
¼ tsp salt
½ cup fine semolina
1 ½ cups flour
1 Tbs baking powder

1. Preheat the oven to 375F (190C). Cut the plums into quarters. Cut the peach into thick slices. Divide and spread the 1/3 stick (40 grams) butter over the bottom of 2 x 10” (25cm) loaf pans. Sprinkle the Demerara sugar on top of the butter. Arrange the cut fruits on top, avoiding the sides (this will help release the cakes from the pan later on) and place the pans in the fridge while making the batter.

2. In a large bowl, whisk the butter, lemon zest and sugar to a coarse mixture. Add the yogurt and eggs and mix well. Add the lemon juice, vanilla and salt and mix. Add the semolina, flour and baking powder and whisk to a thick batter. Divide the batter between the two pans, and flatten the top lightly with a spatula.

3. Bake for 35 minutes, or until the cake is golden and a toothpick inserted in the middle comes out clean.
4. Transfer the pans to a rack and let stand for 2 minutes. Place a serving tray on top of the pan and carefully, using oven mitts (the pan is still hot!) hold both the pan and the tray together, turning the cake over onto the tray, so that the fruit is now on top. Remove the pan and let cool to room temperature before slicing.