Upside Down Fruit Cake (eggless)
Golden, jammy, fruity and soft: this upside down fruit cake with a brown sugar caramel is so pretty, you almost won’t want to eat it ♡
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This is my upside down fruit cake with a brown sugar caramel layered with peaches, plums and a few cherries for pops of colour and sweetness.
The fruit goes at the bottom of the tin as the base of this cake (which becomes the top once flipped) and gets coated with a quick brown sugar caramel that bubbles into something sticky and glossy in the oven. The cake batter is simple, just a soft vanilla base with a touch of cinnamon for warmth and it bakes into a light but sturdy crumb that holds its shape well, even under all that juicy fruit and syrup. The whole thing turns out SO pretty and with the touch of a few flowers? So so beautiful!
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Upside Down Fruit Cake (eggless)
servings
6 slices
prep time
15 min
cook time
40 min
Ingredients
Fruits
- 2 peaches, sliced
- 1 plum, sliced
- 3 cherries, halved
Brown Sugar Caramel
- 1/4 cup (50 g) brown sugar
- 2 tbsp (30 ml) water
- 1 tbsp butter
Cake Batter
- 1/4 cup (60 ml) milk
- 1 tsp (5 ml) vinegar
- 1/3 cup (80 grams) curd
- 1/2 cup (100 grams) white sugar
- 1/4 cup (60 ml) oil
- 2 tbsp (28 grams) butter
- 1 tsp (5 ml) vanilla
- 1 cup (120 g) all purpose flour
- 1 tbsp (8 g) cornstarch
- 1/4 tsp (0.5 grams) cinnamon
- 1 tsp (4 grams) baking powder
- 1/2 tsp (2 grams) baking soda
- pinch of salt
Instructions:
- Layer the fruits: Take a baking tin, line the bottom with parchment paper and grease it properly with butter. Layer sliced fruits as the base, I used peaches, plums and cherries.
- Make the brown sugar caramel: In a saucepan, add brown sugar and water. Give it a good mix and let it cook on medium heat. As it starts bubbling, don’t stir, just swirl the pan gently as needed and let the sugar melt completely. Once the mixture is thick and glossy, turn off the heat and add butter. Mix till smooth and then pour it evenly over the fruit layer. Set this aside while you make your cake batter.
- Make the cake batter: In a small bowl, mix milk and vinegar and let it sit for a few minutes to turn into buttermilk. In another bowl, add sugar, the buttermilk mixture, curd, oil, butter and vanilla. Whisk well to combine. Sift in the dry ingredients- all purpose flour, cornstarch, cinnamon, baking soda, baking powder and salt. Whisk everything together until the batter is smooth and well combined and pour it over the fruit caramel layer in the tin.
- Bake: Bake at 180°C in a preheated oven until the top is golden and a toothpick inserted in the centre comes out clean. This should take around 35–45 minutes but start checking at the 30 minute mark.
- Cool and serve: Once baked, let the cake cool completely in the tin. Then flip it onto a plate or board, peel off the parchment paper, slice and enjoyy!
Recipe Video
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I was looking for a soft cake batter then your video popped up in my fp
Thank you so much
