Mixed Fruit Upside Down Cake
What could be better than a mixed fruit upside down cake! Sweet pineapple, bananas, and cherries in an ooey gooey caramel sauce! Now that's an upside down cake!
- ¾ cup brown sugar 135 gm
- 2 tablespoon butter 30 gm
- 1 medium banana cut into circles
- 4 slices pineapple
- 1 large strawberry cut into circles
- 4 in Cherries cut halves discard seeds
- 1 ½ cup all purpose flour 180 gm
- Pinch of salt
- 2 teaspoons baking powder 10 gm
- 3 medium eggs at room temperature
- ½ cup whole milk 120 ml
- ¾ tablespoon lemon juice 12ml
- 1 teaspoon vanilla 5 ml
- 1 cup sugar 200 gm
- 7 tablespoons butter 100 gm
In a saucepan, add sugar and butter, stir until the butter melts.
Stop stirring, but occasionally swirl the saucepan to make sure the sugar is being caramelized evenly.
When you see bubbles forming at the edges of the saucepan, remove from heat.
Pour the caramel in a 9" baking pan.
Carefully arrange the fruits on the caramel any way you like, keep aside.
*To prevent the banana from turning brown, brush with lemon juice.
Preheat oven to 350F/180C.
In a bowl, sift together flour, salt, and baking powder.
In a different bowl, beat the butter with sugar until well combined.
Add an egg at a time and beat until combined.
Add the lemon juice to the milk and keep aside.
Add half of the flour to the egg butter mixture, and stir gently.
Pour half the milk mixture to the batter, and stir gently.
Repeat the previous two steps. Pour the batter in your baking pan and spread evenly.
Bake for 30 minutes. In some ovens, it may take up to 45 minutes. The cake is done when the surface is golden brown and a toothpick inserted in the middle comes out clean.
Leave the cake in the pan for 5 minutes, and then flip on your serving plate.
Calories: 444kcal | Carbohydrates: 73g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 150mg | Potassium: 294mg | Fiber: 1g | Sugar: 52g | Vitamin A: 540IU | Vitamin C: 22.8mg | Calcium: 99mg | Iron: 1.8mg