It was pretty difficult to think of a cake beginning with ‘u’ that didn’t involve ‘upside down’ something or other. My first thought was, of course, your standard upside down cake with the pineapple rings on top, but it just felt so… ‘seventies’.
After searching the net for inspiration, and even coming across a whole board on Pinterest dedicated to variations of the famous upside down cake recipe, I decided to merge a few recipes together and create an Upside Down Summer Fruits Cake, in anticipation of the summer that will (hopefully) not be too far away.
I’ll be honest, I wasn’t too excited about making this cake but I was really pleased with the end result. I’d successfully moulded two recipes together, rather than simply following a set recipe to the letter like I usually do (so I must be improving in some way!) and the cake came out really well. When warm, it tasted like a lovely, comforting jam sponge cake thanks to the summer fruits and melted sugar glaze combo – perfect for the weather we’ve been having, which is unfortunately not summer-like at all, on the whole. You could even make this even more of a comfort food and serve with custard, if you wanted to.
There aren’t really any that I can think of. It’s easy to make, lovely and tasty.
- 3 tablespoons unsalted butter
- 55g brown sugar
- 250g frozen mixed summer fruits (e.g. blackberries, raspberries and redcurrants - I bought a frozen bag from the supermarket)
- 200g unsalted butter
- 200g caster sugar
- 4 large eggs
- 200g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- Preheat oven to 170C / 150C fan / gas mark 4, then grease a 23cm (9inch) cake tin with butter.
- Begin by making the fruit glaze topping. Melt the three tablespoons of butter in a small saucepan and once it has melted, add the brown sugar and stir it gently. When the sugar has melted, turn off the heat.
- Next, make the cake. Using an electric whisk, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
- In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Add the dry ingredients to the butter mixture, mixing well to form a smooth batter.
- Go back to the glaze topping in the saucepan and pour this into the base of your cake tin. Arrange the frozen fruit on top of the glaze so there is a good even covering.
- Pour the cake batter over the fruit.
- Bake the cake for 35-45 minutes or until the sponge is golden brown and bounces back when lightly touched. Allow the cake to cool slightly in the tin, then carefully turn out onto a plate.