Recipe - Upside-Down Cake
06th Apr 2022
They should call this ‘Joy’ cake as that is what you feel when you first try it. Serve with custard for the perfect dessert.
Difficulty: Easy
Preparation time: 20 minutes
Cooktime: 60 minutes
Ingredients
- 165g unsalted butter, cubed
- 1 1/3 cups caster sugar
- 1/2 tsp vanilla essence
- 2 eggs
- 1 cup self-raising flour
- 150ml milk
TOPPING
- 60g unsalted butter
- 1/3 cups caster sugar
- 375g sliced or chopped fruit, drained well
- 500ml custard to serve
Method
- Preheat fan-forced oven to 165°C (175°C for conventional oven).
- Grease a baking tray and line base and sides with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.
- Add eggs, 1 at a time, beating after each addition. Add flour and milk and stir until combined to a smooth texture. Set aside.
- To make the topping mix, place butter into a saucepan over medium heat. As the butter melts, add sugar and stir gently to combine until all sugar has fully dissolved.
- Pour into the prepared tray, and arrange fruit over the caramel mixture, pressing the fruit down into caramel.
- Spoon the cake mixture over the fruit, and smooth over the top surface.
- Bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
- Serve with custard.
