Delicious Stone Fruit Upside Down Cake 

It’s impossible to visit a Farmers Market without being drawn to the irresistible selection of stone fruits. My Stone Fruit Upside Down Cake is the perfect way to showcase a blend of ripe fresh peaches, nectarines, and juicy plums. Whether for a Sunday dinner or brunch, this dessert is sure to impress. Believe me, it’ll quickly become a favorite in your home.

The cake’s base is adapted from The Baking Bible by Rose Levy Beranbaum, offering a tried-and-true foundation for this delightful treat.

Why You Will Love This Recipe:

• This is a tender cake and has just the right amount of sweetness. 
• Just like my Stone Fruit Galette, the base recipe can be used with any seasonal fruit. 
• Top it with meringue, whipped cream or vanilla ice cream or enjoy it as with a cup of coffee or warm tea. 

More desserts to check out: Gluten Free Chocolate Cake with Strawberries, Gluten Free Cranberry Orange Cake with Almonds and Vegan Peach Lavender Crisp.

Ingredients 

 For the Stone Fruit Topping you will need the following:

• Unsalted butter.

• Granulated sugar.

• Lemon zest and lemon juice.

• Salt. Fine sea salt is recommended. I have made this kosher salt and I only use just a pinch or else it will be too salty.

• Stone Fruits. A mix of plums, peaches and nectarines is what is used in this recipe. You can also whichever is your favorite stone fruit.

For the Cake Batter you will need:

• Egg.

• Egg white.

• Sour cream. This is what makes this stone fruit upside-down cake so moist!

• Pure vanilla extract.

• All purpose flour.

• Sugar.

• Baking powder.

• Baking soda.

• Salt.

• Unsalted butter.

Some equipment you need to make this cake are a cheesecake pan with a removable bottom, parchment paper, rubber spatula,

How to Make Stone Fruit Upside Down Cake

Step 1: Preheat Oven: Start with placing a baking sheet into the oven and  preheat at 350 degrees F.  It’s recommended to have the oven nice and hot about 30-45 minutes before you actually bake the cake.

Step 2: Make the Stone Fruit Topping: Using a small saucepan over medium-low heat, melt the butter. With a pastry brush, use part of the melted butter ( about a tablespoon) to brush the edges of the pan and also the parchment paper. 

Step 3: Add the sugar, lemon zest, lemon juice and salt to the remaining butter in the pan. Bring to a boil and continue to mix for about 3-4 minutes. Pour the mixture into the parchment paper lined pan and evenly coat the bottom of the cake pan. Then evenly spread the sliced stone fruits on top in a single layer. 

Step 4: Mix the Wet Ingredients: In a medium size bowl, combine the whole egg with the egg white, along with 2 tablespoons of the sour cream and the vanilla extract. Whisk until combined.

Step 5: To Make the Batter: In a bowl of a stand mixer using a flat beater, add the flour, sugar, baking soda, baking powder and salt and mix together on low speed for about 30 seconds. Add the butter and the rest of the sour cream and let it mix just until the dry ingredients get moistened. Let it mix for additional minute and be sure to scrape the sides of the bowl down. 

Step 6: In 2 parts, gradually add the egg mixture into the flour mixture. When done, scrape down the sides of the bowl. Then using a silicon spatula, pour batter in an even layer  over the top of the stone fruits. Use an offset spatula to make the surface of batter even and smooth.

Step 7: Carefully place the upside-down cake onto the center of the baking sheet that is inside the oven. Let the cake bake for about 35-40 minutes but if your oven runs hot, 30 minutes is good. The cake bottom should be a deep golden brown. If it starts to brown too quickly, cover with foil.

Step 8: Remove cake when done and place it on a wire rack. Let it cool for about 5 minutes and then unmold it. Place the cake (cake side down) on to a serving plate. Carefully remove the parchment paper from the fruit layer. Cut cake into thick wedges and enjoy!

Storing 

The cake can be store at room temperature in an airtight container for up to 2 days and refrigerated up to 5 days.

Helpful tips for Upside Down Cake

• Ensure the bottom of the pan is properly connected to the mold.

• Using the sheet pan under the cake will prevent any of the liquids from spilling into your oven.

• Check the cake after 30 minutes and if it is not quite done but is browning too fast, place foil over the top.

• The cake is done when a tooth pick inserted in the middle comes out clean or a instant read thermometer reads 190 degrees F.

Serving Suggestions

Serve this Stone Fruit Upside Down Cake with coffee, vanilla ice cream, meringue or whipped cream. It’s great for an end of summer BBQ or brunch. 

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