Tuesday, 26 February 2013

easy upside down cake

Upside down cake is one of those desserts that look complicated, but take minutes of preparation.  Since acquainting myself with my aunt's recipe, I've shared it with other time-strapped friends.  We're all flanked by children in moments when the clock's racing, the door bell's about to ring and we haven't had a chance to put something in the oven.  Now, today, I share it with you my bloggy friends - take the baton, so to speak, and share it amongst your own friends.  It won't let you down!

125g butter
220g sugar
150g flour
2 eggs
1 tablespoon sugar (extra) to sprinkle on bottom of cake tin
Uncooked, sliced fruit - try 1 large peach or 2 apples, 4 plums, 4 pineapple rings - whatever takes your fancy!*

Preheat oven to 180 degrees celsius.  Grease and line a 20cm round tin with baking paper, then set aside.

Melt butter in bowl in microwave.  Stir in sugar, then add eggs and flour.  Mix to combine.

Sprinkle 1tbsp sugar around bottom of cake tin, then arrange fruit*.  Pour cake batter in to fruit-lined tin, then bake for 40 minutes, or until browned and coming away from the sides.

Cool for 5 minutes in tin, then tip on to a wire rack, or straight on to a plate if serving immediately.  The baking paper may stick to the fruit, in which case insert a knife in between the cake and the paper to peel it paper away.

This cake is delicious hot or cold and won't last longer than one sitting, as everyone will keep going back for just one more slither...

Try it out and let me know what you think!

*Actually, you could use stewed or tinned fruit.  Uncooked, though, is fine - and saves you time if you've nothing else on hand!
* This can be done delicately, or plonked somewhat, like I have in the above photo.  Try not to layer pieces of fruit on top of each other

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