Fruity upside-down cake

    1 hour 5 min

    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.


    Sofala, Mozambique
    9 people made this

    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 in English (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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