If you follow this blog for a while now, you’ve probably noticed my fondness for upside-down cakes. The combination of buttery, caramelized fruit layer, with the tasty cake on top, makes me want to bake it again and again.
This time I was debating about which fruits to use in the fruit layer, and then decided that “the more – the merrier” and combined nectarines, plums and cherries all in one. I didn’t add any spices, like I usually do, as I felt this mix of fruits was interesting enough without them. The cake turned out so tasty, that I plan on making this version again very soon, while the seasonal fruits are still juicy and tasty. Try it and enjoy.
Notes:
* Even though I used less sugar than I normally do (which is less than what most recipes call for to begin with), the result was just as tasty. However, if you prefer sweeter cakes, you can increase the amount of sugar according to your liking.
* For more recipes of upside-down cakes, click HERE.
Makes: 8
Prep time: 20 minutes
Baking time: 35 minutes
Ingredients:
For the fruit layer:
1/3 stick (40 grams) soft butter
½ cup sugar (see notes)
1 nectarine, sliced
2-3 small plums, sliced
6-7 dark cherries, cut around the seed
For the batter:
2/3 stick (75 grams) soft butter
¾ cup white sugar (see notes)
2 L eggs, at room temperature
1 cup milk, at room temperature
1 tsp vanilla
1½ cups flour
2 tsp baking powder
Dash salt
1. Preheat the oven to 350F (175C).
2. The fruit layer: lightly butter the sides of the pan and spread the rest of butter over the bottom of a 9½” (24cm) deep cake pan. Sprinkle the sugar on top, avoiding about ¼” (½ cm) from the sides (this will help in releasing the cake from the pan later on). Arrange the cut fruits on top and place in the fridge until the batter is ready.
3. The batter: in a medium bowl, whisk together the butter, sugar and eggs. Add the milk and whisk again (the mixture will seem “broken”- don’t be alarmed, it’s fine). Add the vanilla, flour, baking powder and salt and mix to a smooth batter. Pour the batter over the fruits, from the center out, again avoiding the sides.
4. Bake for 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
5. Let the cake stand for 1-2 minutes in the pan. Place a plate (the size of the pan or bigger) on top of the pan. Using oven mitts (remember, the pan is still hot!) hold both plate and pan together, and turn the pan upside down over the plate. Place on a work surface and carefully remove the pan.
6. Let cool to room temperature before cutting.
What a delicious cake, Ronit! Just right for summer 😍
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Thank you Vero, I’m glad you liked the cake. With such wonderful summer fruits, it was just asking to be baked! 🙂
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Looks amazing. Perfect with all the fruit we have now in Summer. 👌
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Thank you Myra, I’m glad you liked the cake. It was great to use a few types of fruits in one cake. Will definitely make this one again very soon! 🙂
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Nice recipe
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Thank you! 🙂
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Perfect treat for Sunday Ronit…looks stunning👌
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Thank you Jyo, I’m glad you liked the cake. It turned out so tasty, I plan on making it again very soon. 🙂
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I just love upside down cakes.. they remind me of the old days. 🙂 so good! This is just lovely and looks delicious. My next baking project.., for sure.
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Thank you Donna, I’m glad you liked the cake. When made with fresh fruits and from scratch ingredients, upside down cakes are really wonderful. Hope you’ll enjoy it too. 🙂
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Pretty! I’ve never made an upside down cake but I know where to go when I’m ready to make one 🙂
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Thank you Judi, I’m glad you liked the recipe. I think you’ll get hooked on upside down cakes once you’ll try them. The recipes will wait until you’re ready! 🙂
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Fruit salad in a cake, Ronit. Super yummy. But it will have to keep till summer. 😏
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Thank you Mary, that’s a good way to describe this cake! The one good thing about this too hot summer is the fresh produce, however, I’m more than ready for fall, even if it means less fresh fruits. In any case, I’m so into upside down cakes, that I make them even in the winter, with oranges… (recipes in this blog). 🙂
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YUm. Thanks for sharing this recipe. I have some plumbs and this sounds so good.
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Thank you, I’m glad you liked the recipe and am happy to share. The cake turned out so good, I’ll be making it again very soon. 🙂
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Looks so inviting! Love this moist, spongy & fruity cake!
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Thank you Megala, I’m glad you liked the cake. It was very tasty! 🙂
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This has been quite a year for both of us, Ronit. Time for something sweet but I ‘m feeling lazy. Do you think this would work with frozen puff pastry?
Sent from my iPhone
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I’m afraid you’re right Joyce, it was indeed a very hard year. I find that keeping busy helps a lot, and something sweet also makes things easier, at least for a while…
The batter is very quick to make, but if you still want to use puff pastry, you’ll need to bake it at higher temperature (400F) and for only 20-25 minutes. Hope this will work for you and cheer you up a bit! Best regards to you and your family. 🙂
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Elegance, as always.
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Thank you Conor.
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I don’t think there’s anything more perfect for summer!
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Thank you Mollie, I’m glad you liked the cake. It indeed turned out so perfect for summer. I’ll be making it again very soon! 🙂
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Such a pretty cake!
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Thank you Debbie. 🙂
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looks almost too good to eat, but I’ll have a piece if you’re serving
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Thank you Eddie, for such a lovely compliment! The cake turned out pretty and tasty – can’t ask for more! 🙂
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Omg, what a coincidence again! I have been playing around with nectarines to make a nice upside down cake. Yours looks much more tasty and gorgeous with plums and cherries!
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“Great minds think alike” 😀 I’m glad you liked my multi-fruit version. I’m curious to see yours! 🙂
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Just ordinary one though…. 😀
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No one is ordinary. We all have our uniqueness! 🙂
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Perfect seasonal cake :).Looks yum.
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Thank you Deepti, I’m glad you liked the cake. 🙂
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Ronit, I love upside down cakes! This combination of fruits is wonderful. I can’t wait for our summer to come – not for the heat, which is oppressive – but for the stone fruits and to make this upside down cake.
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Thank you Marcellina, I’m glad you liked the cake. It turned out so good with all the fresh fruits. Hope your summer will arrive soon. I’m totally ready for winter by now! 🙂
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This is so pretty!
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Thank you! 🙂
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Wow what a bake..Looks amazing
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Thank you Ruchi. 🙂
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This looks delicious… I sometime bake a similar one with oranges when in season..
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Thank you Shy, I’m glad you liked the cake.
I too make it with oranges in the winter, to which I also add almonds and anise seeds. If interested, you can see my version under the link I added above. 🙂
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Cake looks so delicious, Ronit !…Can I try them with pineapples?
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Thank you Swapna, I’m glad you liked the cake. It can work well with pineapple. I hope you’ll like it. I’ll be happy to know how it came up. 🙂
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This one looks absolutely divine. It looks like you’ve done a lot with upside down cakes. You are definitely very talented!
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Thank you Jan, I’m glad you liked the cake. I love upside-down cakes and enjoy experimenting with them often. 🙂
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