Upside Down Cake with Mixed Fruit Recipe

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This attractive cake can be made with many different kinds of fruit. Experiment with whatever is in season.
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Servings:
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Ingredients
  • 3 tablespoons butter
  • 1/3 cup brown sugar
  • 2 ripe peaches or nectarines
  • 1 cup mixed berries: blueberries, raspberries etc
  • 1/2 cup sugar
  • 5 tablespoons butter
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
Container: 9 inch pie dish
Directions
PREP
15 mins
COOK
30 mins
READY IN
45 mins
  • Preheat oven to 350° F.
  • Melt 3 tablespoons butter and 1/3 cup brown sugar together and pour into 9 inch pie dish (or put both in dish and melt in microwave). Peel and slice 2 peaches or nectarines and arrange in the dish. Strew raspberries and blueberries over the slices. Set aside.
  • Make the cake batter: cream butter and sugar together until smooth. Add egg and mix in. Mix in milk and vanilla. Mix together flour, salt and baking powder, then stir into batter.
  • Smooth batter over fruit and bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool on a rack for about 10 minutes. Run a knife around the edge to free it, then, while the cake is still warm and before the fruit has started to firm up, put a plate (somewhat larger than the baking dish) on top of the baking dish and turn both upside down. Needs no frosting.
  • TIP: If the fruit doesn't come neatly out of the baking dish, heat remnants a little to soften them (microwave is useful), then reassemble on top of the cake. It will be delicious even if it doesn't look perfect.
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