Fruity upside-down cake

Fruity upside-down cake


6 people made this

About this recipe: A change from a regular fruit cake! This cake has a great texture and is pleasing to the eye! You can use any fruit you choose, but the best are nectarines, peaches, apples, pears or pineapple slices.

Baje Sofala, Mozambique

Makes: 1 cake

  • 200g butter, divided
  • 200g caster sugar, divided
  • sprinkle of lemon juice
  • 4 eggs, separated
  • 2 teaspoons baking powder
  • 250g plain flour
  • 1 teaspoon vanilla extract
  • Fruit of choice (peeled & halved)

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Melt 100g of butter with 100g of sugar in a large ovenproof frying pan.
  2. Add lemon juice so sugar doesn't crystalise but caramelise.
  3. In a bowl, beat the remaining ingredients, except for the egg whites.
  4. In a seperate bowl, whip egg whites then fold into the other mixture.
  5. Cut fruit in half and place face down in the sugar/butter mixture in the frying pan.
  6. Dollop sticky cake mixture over fruit. Don't press down too much - it will gradually settle.
  7. Place in oven for 45 minutes at 180 C / Gas 4. Once removed and cooled a little, flip onto a plate!


Use enough fruit to cover the "top" of the cake, depending on which fruit you decide to use.

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Reviews (1)


I was a little concerned when making this cake as the cake mixture was really quite dry, however it turned out tastey. The cake is heavier than a normal sponge cake but I guess the juice from the fruit and the liquid of the butter/sugar mixture have added to the moisture. It's lovely with ice cream. - 01 Sep 2013

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