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
    13 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