Stone Fruit Upside Down Cake
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.
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Equipment
- 9 inch cheesecake pan with removable bottom
Ingredients
Stone Fruit Topping
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest grated
- 2 teaspoon lemon juice from fresh lemon
- fine sea salt just a pinch
- 1 1/2 cups variety of stone fruits a mix of peach, plums and nectarines
Cake Batter
- 1 large egg room temp
- 1 large egg white room temp
- 1/2 cup sour cream divided
- 1 1/4 teaspoon pure vanilla extract
- 1 1/3 cup all purpose flour
- 3/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 9 tablespoons unsalted butter 1 stick plus 1 tablespoon
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
Notes:
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
Helpful tips
- 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.
Nutrition
Calories: 404kcalCarbohydrates: 50gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 81mgSodium: 147mgPotassium: 77mgFiber: 3gSugar: 35gVitamin A: 786IUVitamin C: 2mgCalcium: 46mgIron: 1mg
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