A simple, fluffy upside-down cake made with frozen fruit and a light vanilla sponge. The fruit becomes sweet and juicy as it bakes, making it perfect served warm with a scoop of ice cream.
Upside-Down Frozen Fruit Cake
Ingredients
For the Fruit Base
For the Sponge Cake
Instructions
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Prepare the Fruit Base
- Let the frozen fruit thaw slightly in a bowl.
- Grease an ovenproof baking dish with part of the butter.
- Cut the remaining butter into small pieces and scatter it over the bottom of the dish.
- Sprinkle the sugar evenly over the butter.
- Arrange the fruit on top and set the dish aside.
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Make the Sponge Batter
- Crack the eggs into a large bowl.
- Add the sugar.
- Using a mixer, beat for about 5 minutes, or until the mixture becomes pale and triples in volume.
- Pour in the oil (or melted butter) and add the vanilla extract.
- If using, stir in the grated lemon zest.
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Fold in the Flour
- Sift the cake flour into the batter in two additions.
- Gently fold it in with a spatula until no dry flour remains, taking care not to deflate the mixture.
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Assemble the Cake
- Pour the sponge batter evenly over the prepared fruit.
- Smooth the surface if needed.
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Bake
Bake in a preheated oven at 165°C (330°F) until the cake is golden and a toothpick inserted into the center comes out clean (about 40–50 minutes, depending on your oven).
Step by step Youtube Video
Let the cake cool for a few minutes. Carefully invert it onto a serving plate so the fruit is on top. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.