Mixed Fruit Upside Down Cake Recipe
Hello, baking enthusiasts! Today, I'm sharing a delightful Mixed Fruit Upside Down Cake recipe. This unique twist on the classic upside-down cake uses canned mixed fruits instead of the traditional pineapple. It's perfect for those times when you have a can of mixed fruits just sitting in your fridge. Let’s dive into this delicious and colorful treat!
Ingredients
For the Gooey Fruit Topping
- 1/4 cup melted unsalted butter (58 grams)
- 1/2 cup light brown sugar (110 grams)
- 1 can of mixed fruits, drained
For the Soft and Fluffy Cake:
- 1 1/2 cups all-purpose flour (180 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar (150 grams)
- 2 eggs
- 2 tsp vanilla extract
- 1/3 cup plain yogurt, room temperature (85 grams)
- 1/3 cup whole milk, room temperature (82 grams)
Instructions
- Drain your canned fruit well to prevent a soggy cake.
- Preheat your oven to 175°C (350°F ). Grease a 9-inch round cake pan with butter.
- In your baking dish, use melted butter to coat the bottom and sides.
- Sprinkle the brown sugar evenly over the bottom of the pan. This caramelizes during baking, creating a gooey and delicious base for the fruit.
- Arrange your drained mixed fruit in the dish, getting creative! You can make a design or simply scatter them around. If you're using maraschino cherries, add them in between the fruit or place one in the center of each fruit slice.
- In a separate measuring cup, whisk together the sour cream and milk.
- Whisk Together the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set this aside for now.
- Creaming for a Light and Fluffy Batter: In a large mixing bowl, cream together the softened butter and sugar on medium speed for about 3 minutes. This step incorporates air into the batter, making the cake light and airy.
- Beat in the Eggs One at a Time: Once the butter and sugar are light and fluffy, add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated into the batter.
- Vanilla Magic: Stir in the vanilla extract, adding a touch of warmth and sweetness to the cake.
- Alternating Wet and Dry Ingredients: Now, we'll alternate adding the dry ingredients and the sour cream mixture to the wet ingredients (creamed butter, sugar, and eggs) in three batches. Start and end with the dry ingredients. Mix on low speed just until combined. Be careful not to overmix – a few lumps are okay!
- Pouring the Batter: Gently pour the batter over the fruit in the baking dish. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Patience is a virtue! Let the cake cool for about 15 minutes before the grand reveal. Place a serving plate on top of the dish and carefully flip it over in one swift motion.
- The cake should effortlessly slide out, revealing the caramelized mixed fruit topping in all its glory. Let the cake cool completely before serving.
Video
Notes
Did you bake this Mixed Fruit Upside Down Cake? Let me know how it turned out by leaving a rating and comment below! I'd love to hear from you!