I love pineapple upside down cakes! Recently I got to thinking about experimenting with other types of fruit for the “upside down cake” idea and thought – “why can’t there be a recipe that is versatile enough for all fruits?” After much trail and error, I’ve developed this recipe – one that can literally be made with any type of fruit! My favorite fruit to use for this is fresh peaches. This recipe makes one 9-inch round cake.
Any Flavor Fruit Upside-Down Cake
1 1/2 sticks (12 tablespoons) unsalted butter, divided
1/2 cup light brown sugar, packed
2 cups diced fresh fruit of choice
3/4 cup white granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/4 cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
Start by preheating your oven to 350 degrees F. Melt 4 tablespoons of the unsalted butter and pour into a 9-inch round baking pan. Sprinkle the light brown sugar evenly over the melted butter. Next, sprinkle evenly, in a single layer, the prepared fresh fruit.
In a large bowl beat together the remaining unsalted butter and light brown sugar until light in color and creamy in texture. Beat in the large egg.
In a seperate bowl combine the white all-purpose flour, baking powder, baking soda and salt with a whisk.
Add the dry ingredients with the creamed butter and sugar mixture alternately with the milk. Beat well after each addition.
Pour finished batter evenly into the cake pan and spread out the top.
Place in preheated oven for 50 minutes.
Once baked, remove from the oven and allow to cool about 15 minutes before inverting onto a serving plate.
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