Any Fruit Upside-Down Cake

17 ingredients
8 steps

Ingredients

  • For the topping:
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup brown sugar
  • 1 1/2 cups blueberries (or other small fruit/berries) or 4 to 5 apricots (or other large fruit), halved or sliced
  • For the cake:
  • 2 sticks (8 ounces) unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup graham flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/3 cups creme fraiche
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt

Directions

  1. 1
    Ready a 9-inch cake pan (springform is great, but not necessary) and place it on a parchment-lined baking sheet. Preheat the oven to 350° F.
  2. 2
    Grease the pan with the 3 tablespoons of butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
  3. 3
    To make the cake, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy, 4 to 5 minutes.
  4. 4
    Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
  5. 5
    In a medium bowl, whisk the graham flour, flour, baking powder, baking soda, cinnamon, and salt to combine.
  6. 6
    Add 1/3 of the flour mixture to the mixer and mix to combine, then add 1/3 of the creme fraiche. Continue until all ingredients are added. Pour the batter over the fruit and spread into an even layer in the base.
  7. 7
    Bake until a toothpick inserted into the cake tester inserted into the cake (don't push all the way down or you'll get a tester full of fruit juice!) comes out clean, 35 to 40 minutes.
  8. 8
    Cool the cake in the pan for 15 minutes, then run a spatula around the outside of the cake and invert the cake onto a cooling rack. Cool completely before slicing and serving.

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