Stone Fruit Upside Down Cake

I love stone fruit! Peaches, plums, apricots and cherries, i love them all!! The incredible flavours, the vibrant colours, what’s not to love? I of course end up buying far more than one can humanly consume and it breaks my heart to see them go to waste. So last week I decided to use all the excess fruit and bake a cake. The result – moist and delicious!

You will need:

  • Butter: 1 cup and for greasing tin
  • Icing sugar: 1 cup and 4 tablespoons
  • Eggs: 2
  • Flour: 1 and 3/4cups
  • Baking powder: 1 teaspoon
  • Salt a pinch
  • Ginger juice: 1 tablespoon
  • Lemon juice: 1 tablespoon
  • Milk: 1 cup
  • Plums and peaches: 2 each (sliced)
  • Grated ginger: 1/2 teaspoon

Preheat the oven to 200 degree Celsius.

Sift the flour with the salt and baking powder and keep aside.

In a food processor, mix 1 cup sugar and the butter until pale and fluffy.

Add the eggs, one at a time and mix well.

Add half the sifted flour and half the milk and continue to mix. Add the rest and mix well.

Add the lemon juice and ginger juice and mix into the batter.

Grease a round cake tin with butter.

Arrange the peach and plum slices to cover the entire bottom of the tin. Sprinkle the 4 tablespoons of sugar and the grated ginger to coat the fruit well.

Pour the batter gently into the tin and bake for 30 minutes or until a tooth pick inserted in the middle comes out clean.

Cool the cake completely in the tin.

Invert carefully on a plate.

Stone Fruit Upside Down Cake

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