Plum-Kiwi Upside Down Caramel Cake

Did you land here looking for a way to use rapidly ripening fruit that no one wants to commit to? Or maybe you’re looking for a simple brunch cake using seasonal fruit? Finally, you love the classic comfort cake — pineapple upside down — and want to jazz it up somehow?


This mixed-fruit upside down is your ticket to family fame! Gooey caramelized fruits top a soft vanilla sponge, to create a dessert that is visually stunning and a sureshot crowd pleaser. What works for me is that is also doesn’t need any special ingredients that would make you rush out to the market mid-recipe.

I’ve heard stories about caramel. How it’s a beast to master for a dessert maker. It may be in its purest form, but you don’t need any finesse for this cake. Using fruits on top virtually guarantees the appetising colour you require on a sweet confection. The caramel also ensures against any tartness on your fruit, so even something not quite ripe will do for this cake.


For the caramel: Melt 50g unsalted butter and 100g brown sugar (I used dark) in a saucepan. Simmer on low heat for about 10 mins, stirring constantly after the 5min mark until the mixture thickens and starts leaving the sides of the pan. Pour into your parchment lined 8inch cake tin. (Be very careful handling this all the time since caramel is HOT.)

Arrange your fruits over the caramel in whatever pattern you desire. I used plums, kiwi and some raspberries I had in the freezer. Plum skins can be left on.


For the cake: Cream 110g unsalted butter and 100g sugar until light yellow and frothy. Add 1tsp vanilla, 1 med-large egg and combine until well mixed. Add 180g AP flour, 1 tsp baking powder and 4tbsp milk, alternating flour with milk and mix until just combined. Spread the fairly thick mixture over the fruits and flatten with a spatula the best you can. Bake at 170C (350F) for about 40mins or until a toothpick inserted in the centre comes out clean.


Let the cake cool in the pan for about 5 mins before running a knife around the outer edge to loosen the cake. Cool for another 5 mins before gently turning out on a platter. Remove the parchment to reveal this beauty. Note how the caramel and fruit juices ooze into the cake making it deliciously moist and fragrant.


I enjoyed my slice warm right out of the oven. Heaven on a plate is what it was. Ideally, the cake will be gone within the hour — the more it sits the soggier it becomes — but having to eat it the next day is no big chore either. A perfect end for a spring brunch or tea.



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