Imagine a dessert that's not just a cake, but a stunning work of culinary art that reveals a glistening, caramelized fruit masterpiece with every slice. This Any Kind of Fruit Upside Down Cake is your ticket to impressing guests and satisfying sweet cravings with minimal effort. Whether you're a baking novice or a seasoned pro, this versatile recipe transforms simple ingredients into a show-stopping dessert that will have everyone asking for seconds – and your secret!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 2 cups mixed fruit (pineapple, cherries, etc.)
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even baking.
- In a 9-inch cast iron skillet or cake pan, melt 1/2 cup butter over medium heat. Sprinkle the brown sugar evenly across the bottom of the pan, creating a caramel-like base.
- Arrange the mixed fruit (pineapple, cherries, or your chosen fruits) in a decorative pattern over the butter and brown sugar mixture. Ensure the fruit covers the entire bottom of the pan.
- In a large mixing bowl, combine the dry ingredients: all-purpose flour, white sugar, baking powder, and salt. Whisk together until well blended.
- In a separate bowl, whisk together the wet ingredients: milk, eggs, and vanilla extract until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter, which can result in a tough cake.
- Carefully pour the cake batter over the arranged fruit, spreading it evenly with a spatula to cover the entire surface.
- Place the skillet or pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. This allows the caramel to set slightly and helps with easy removal.
- Place a large serving plate over the skillet and carefully invert the cake. Allow it to sit for a minute to ensure all caramel and fruit release from the pan.
- Gently lift the skillet, revealing the beautifully caramelized fruit topping. Serve warm or at room temperature.
Tips
- Fruit Selection: Choose fruits that are ripe but still firm. Pineapple, cherries, peaches, and even berries work wonderfully. Cut larger fruits into uniform pieces for even caramelization.
- Caramel Perfection: Watch your butter and brown sugar mixture carefully when melting to prevent burning. The goal is a rich, golden caramel base.
- Batter Mixing: The key to a tender cake is minimal mixing. Stir just until ingredients are combined to avoid a tough texture.
- Pan Choice: A cast-iron skillet works best for even heat distribution and a beautiful presentation, but a standard cake pan will also work.
- Cooling Technique: Let the cake rest for 10 minutes after baking, but don't wait too long. If the caramel cools completely, the fruit might stick to the pan.
- Serving Suggestion: Serve slightly warm with a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 85mg
