FIG & PLUM CAKE

This cake recipe works well with pretty much any fruit- Apples, Pears, Bananas, Peaches, Cherries, Pineapples.

Pair with some dairy ice-cream or custard.

PREP 15m

COOK 45m

TOTAL 1hr

SERVES 8

Ingredients:

For the Caramel:

  • 1/2 cup white sugar

  • 2 tbsp water

For the Cake Batter:

  • 1/2 cup white sugar (for the caramel)

  • 1/2 cup brown sugar

  • 250g block salted butter, melted

  • 2 eggs

  • 3/4 cup yogurt, sour cream, or buttermilk

  • 1 tsp vanilla extract

Dry Ingredients:

  • 2 cups plain flour

  • 1/2 tsp bicarbonate of soda

  • 1/2 tsp baking powder

For the Fruit Topping:

  • Assorted fruits of your choice (e.g., sliced apples, pears, peaches, berries)

  • Baking parchment

Method:

  1. Prepare the Caramel: In a saucepan over medium-high heat, combine 1/2 cup white sugar and 2 tablespoons of water. Swirl the pan gently, but do not stir. Allow the sugar to melt and caramelize until it turns golden brown. Once caramelized, immediately pour it into the base of a cake tin lined with baking parchment.

  2. Prepare the Cake Batter: In a mixing bowl, whisk together the remaining 1/2 cup of white sugar (not for the caramel), brown sugar, melted butter, eggs, yogurt (or sour cream/buttermilk), and vanilla extract until well combined.

  3. Prepare the Dry Ingredients: In a separate bowl, sift together the plain flour, bicarbonate of soda, and baking powder.

  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.

  5. Prepare the Fruit Topping: Arrange the assorted fruits in the base of the cake tin over the caramel layer.

  6. Assemble the Cake: Pour the prepared cake batter over the fruit layer, spreading it evenly to cover the fruit and smooth the top.

  7. Bake: Preheat the oven to 175°C (350°F). Bake the cake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.

  8. Cool and Serve: Allow the cake to cool in the tin for a few minutes before carefully inverting it onto a serving plate. Peel off the baking parchment. Serve the cake warm or at room temperature.

  9. Enjoy! Serve slices of the caramel fruit upside-down cake on its own or with a dollop of whipped cream or ice cream, if desired.