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They're versatile and easy to whip up, yet upside down cakes are often overlooked.
In these tasty fruit cakes, fruit is cooked underneath a layer of cake batter. After baking, the cake is flipped over to reveal the succulent layer of caramelized fruit on top. Not only are they pretty to look at, but they're a great way to utilize whatever fresh fruit is in season. The butter and brown sugar-drenched fruit stays super luscious and juicy and the cake layer moist and tender underneath.
Whenever I can, I like to pair the cake and fruit with another flavor that will tie the two together. For the mango in this cake, I couldn't think of anything more perfect than to fold shredded sweetened coconut into the batter. Except rum—I kicked myself for dropping the ball on the booze as I pushed the cake in the oven. Another time, another fruit. In the meantime, this will more than satisfy your sweet tooth.
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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