Fruit upside-down cake

Fruit upside-down cake

By
From
Encyclopedia of Food and Cookery

Use well-drained tinned, poached or soft fresh fruit such as stoned plums or apricots, or berries. The cake layer in this recipe is light and short.

Fruit layer

Ingredients

Quantity Ingredient
200g tinned or poached fruit, well drained
30g butter
3 tablespoons brown sugar

Cake

Quantity Ingredient
60g butter
55g caster sugar
1 egg
75g self-raising flour, sifted

Method

  1. For the fruit layer, leave berries whole; halve or slice other fruit. Melt butter in an 18 cm round sandwich tin. Sprinkle evenly with sugar, and arrange fruit on caramel in a decorative pattern.
  2. To make cake, cream butter with sugar, then add egg and beat well. Fold in flour. Spoon cake mixture over fruit, being careful not to disturb arrangement.
  3. Bake in a preheated oven (180ºC) for 30 minutes or until cake is cooked. Turn out, leaving fruit side up. Serve warm with cream, ice cream or custard, or cold with coffee.
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