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One cake mix; three fruity flavour combos. This fun upside-down cake is totally customisable. Whip up a simple vanilla sponge, then top with whatever fruity pairing takes your fancy. We’ve got a classic peach bake with sprigs of thyme, an indulgent cherry and white chocolate number, or a plum with orange-infused honey if you want to try something new. Take your pick!
Serves 12Takes 1 hr plus coolingV Fr150g unsalted butter, at room temperature, plus extra for greasing150g golden caster sugar3 large eggs, lightly beaten1 tsp vanila extract75g self-raising flour75g ground almonds½ tsp baking powder
1. Whisk the butter and golden caster sugar together using a handheld electric whisk for 2-3 mins until soft and fluffy, then whisk in the eggs and vanilla. Gently fold the flour, almonds and baking powder into the cake mixture until just combined. Continue following the recipe method from your fruit of choice below.
350g large peaches, stoned and cut into 1cm slices60g light brown soft sugar5 thyme sprigs, two with leaves strippedclotted cream or crème fraîche, to serve
1. Heat the oven to gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm loose-bottomed nonstick cake tin, then grease the top of the baking paper too. Toss the peaches with the brown sugar and arrange the whole thyme sprigs on the bottom of the tin. Arrange the peach slices in concentric circles over the bottom of the cake tin and scatter over any remaining sugar and the remaining thyme leaves.
2. Carefully spread the cake batter over the peaches and bake in the oven for 40-45 mins until golden and a knife inserted into the centre of the sponge comes out clean. Allow to cool in the tin for 10 mins before turning out onto a wire rack to cool until just warm, before serving with clotted cream or crème fraîche.
300g cherries, pitted and halved70g light brown soft sugar15g white chocolate, shaved with a vegetable peelerclotted cream or crème fraîche, to serve
1. Heat the oven to gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm loose-bottomed nonstick cake tin and grease the top of the baking paper too. Toss the cherries with the brown sugar and arrange cut-side down over the bottom of the cake tin.
2. Carefully spread the cake batter over the cherries and bake in the oven for 40-45 mins until golden and a knife inserted into the centre of the sponge comes out clean. Allow to cool in the tin for 10 mins before turning out onto a wire rack to cool until just warm, before serving with the white chocolate shavings and clotted cream or crème fraîche.
450g plums, stoned and halved60g light brown soft sugar80g runny honey½ orange, finely zestedclotted cream or crème fraîche, to serve
1. Heat the oven to gas 4, 180°C, fan 160°C. Grease and line the base of a 20cm loose-bottomed nonstick cake tin, then grease the top of the baking paper too. Toss the plums with the sugar and place them cut-side down into the bottom of the tin, making sure they fit snugly, then scatter over any remaining sugar.
2. Carefully spread the cake batter over the arranged plums and bake in the oven for 45-50 mins until golden and a knife inserted into the centre of the sponge comes out clean. Allow to cool in the tin for 10 mins before turning out onto a wire rack to cool until just warm.
3. While the cake is baking, gently warm the honey with most of the orange zest until the honey has just loosened, then set aside. Drizzle over the honey and serve with dollops of clotted cream or crème fraîche and orange zest.
The cake is best served still warm but is still delicious at room temperature. Keep in an airtight container for up to 3 days. Freeze for up to a month.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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