It’s now the season of sunshine, fun at the beach, holidays, parties, BBQs, and stone fruit (which has been turned in to an upside down cake)!
Stone fruit is one of those foods that around my pubescent and just post pubescent (yep, I went there) stages I didn’t like, along with eating chicken off the bone and Parmesan cheese. Parmesan cheese! What was wrong with me!
Thankfully my palate/mind has readjusted and I now love all these things again plus a few extras.
Which brings me to my new favourite cake!
I found this recipe while on the hunt for your normal upside down cake. Originally it was a Golden Pineapple and Caramel Cake Upside Down Cake. Personally I don’t like pineapple in anything except maybe juice, so when I found a perfectly good cake ruined by it I decided to fix it.
The recipe below is my version of a pineapple cake with the addition of a little extra time cooking the caramel as well as the use of roasted almond meal instead of raw and of course the replacement of pineapple with stone fruit. B.E.A.UTIFUL!
- Softened Butter For greasing the Pan
- 3/4 Cup Sugar
- 1/4 Cup Water
- 5-6 Peaches, Nectarines, Plums, or Apricots
- 175 g Softened Butter
- 3/4 Cup Sugar
- 1 tsp Vanilla Essence
- 175 g Self-Raising Flour
- 1/2 tsp Baking Powder
- 1/2 Cup Roasted Almond Meal
- 1/4 Cup Milk
- 3 Eggs Lightly beaten
- Preheat oven to 180ºC. Prepare a 24cm round cake tin (preferably non-stick) with softened butter and baking paper. I use a spring form tin and lock the paper on the bottom between the 2 pieces when doing it up and also put paper around the sides of the tin. Normally I kind of 'meh' preparing the tin properly and just spray a bit of oil on it but with this cake it really helps when trying to free it once the caramel has taken its hold.
- In a small saucepan heat the sugar and water on a medium heat and let bubble away for about 10minutes or until it starts to change in colour. Once it starts getting a bit of colour it doesn’t take long to burn too much. You want it to be a dark brown colour but not black, smoking or smelling like charcoal. Meanwhile, cut up your fruit. I personally love using peaches, 1 because they taste amazing and 2 because they are a lot easier to get off the pip than the others! So cut them in half so you have to halves and have them ready to line your tin.
- Once your caramel is done pour it into the prepared tin and swirl it around the bottom and sides. It’s not going to stick all that well to the sides because of the baking paper but a bit stays up there. Now place your fruit with the flesh faced down into the caramel all ready to have the batter added to it.
- To make the batter, cream the butter and sugar. Add the vanilla essence and mix some more. Combine remaining dry ingredients and alternately add to the butter mixture with the eggs & milk, mix well.
- Spoon the batter evenly over the fruit and bake for about 35 minutes until the centre of the cake feels firm and the top has browned. Allow to cool for a few minutes in tin. Remove the tin and paper from the sides, place a large plate over the cake and quickly invert it.
- Serve warm with thick cream.
- - Put a tray under the tin if you are using a spring form, I don’t know about yours but mine is notorious for leaking out runny batters. This batter isn’t runny but once the caramel starts cooking more it leaks all over the place!
- - If you’re scared of over burning the caramel just cook it until it is golden brown, it tastes pretty good like this also.
- - To make the roast almond meal I bought pre-roasted almonds and processed them into a meal. This is super easy and a lot cheaper than buying the pre-mealed almond.
I hope you enjoy this cake as much as I do!