Any Fruit Upside-Down Cake
★★★★☆
MAKES
one 9-inch cake
Ingredients
3 tablespoons
unsalted butter, softened
1/3 cup
brown sugar
1 1/2 cups
blueberries (or other small fruit/berries) or 4 to 5 apricots (or other large fruit), halved or sliced
2
sticks (8 ounces) unsalted butter, softened
1/2 cup
sugar
3/4 cup
brown sugar
2
eggs
1 teaspoon
vanilla extract
1 cup
graham flour
1 cup
all-purpose flour
1 1/2 teaspoons
baking powder
1/2 teaspoon
baking soda
1 1/3 cups
crème fraîche
1 teaspoon
cinnamon
3/4 teaspoon
salt
Instructions
- Ready a 9-inch cake pan (springform is great, but not necessary) and place it on a parchment-lined baking sheet. Preheat the oven to 350° F.
- Grease the pan with the 3 tablespoons of butter and sprinkle the brown sugar evenly in the base. Arrange the fruit in an even layer on top of the sugar.
- To make the cake, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
- In a medium bowl, whisk the graham flour, flour, baking powder, baking soda, cinnamon, and salt to combine.
- Add 1/3 of the flour mixture to the mixer and mix to combine, then add 1/3 of the crème fraîche. Continue until all ingredients are added. Pour the batter over the fruit and spread into an even layer in the base.
- Bake until a toothpick inserted into the cake tester inserted into the cake (don’t push all the way down or you’ll get a tester full of fruit juice!) comes out clean, 35 to 40 minutes.
- Cool the cake in the pan for 15 minutes, then run a spatula around the outside of the cake and invert the cake onto a cooling rack. Cool completely before slicing and serving.
