Description
A classic dessert featuring caramelized fruit topped with a moist, tender cake that’s inverted after baking to reveal a beautiful glazed topping. Perfect for showcasing seasonal fruits and creating an impressive presentation.
Ingredients
Scale
- 1/4 cup butter (for topping)
- 1 cup brown sugar (for topping)
- 2–3 cups fresh fruit (pineapple, peaches, or apples)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease 9-inch skillet or baking dish.
- Melt 1/4 cup butter with brown sugar in saucepan until bubbly. Pour into prepared pan.
- Arrange fruit in pattern over caramel mixture.
- Cream softened butter and granulated sugar until fluffy. Beat in eggs one at a time, then vanilla.
- Whisk together flour, baking powder, and baking soda.
- Alternately add dry ingredients and milk to butter mixture, mixing until just combined.
- Spread batter evenly over fruit in pan.
- Bake 30-35 minutes until toothpick comes out clean.
- Cool 10 minutes, then invert onto serving plate.
- Serve warm with whipped cream or ice cream.
Notes
- Use ripe, fresh fruit for best flavor and presentation.
- Do not overmix batter to maintain tender texture.
- Let cake cool slightly before inverting to prevent breaking.
- Store covered at room temperature for 3 days or refrigerate for 1 week.
- Experiment with different fruits based on seasonality.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg