Upside-Down Frozen Fruit Cake

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.

Ingredients

For the Fruit Base

300 g frozen mixed berries or frozen fruit, slightly thawed
50-60 g butter, divided
2 tbsp sugar

For the Sponge Cake

5 large eggs (or 6 small), room temperature
160 g sugar
40 ml oil (or melted butter)
2 tbsp vanilla extract
190 g cake flour, sifted
Optional: grated lemon zest

Instructions

1
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.
2
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.
3
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.
4
Assemble the Cake
- Pour the sponge batter evenly over the prepared fruit.
- Smooth the surface if needed.
5
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.

Read it online: https://yummy.expert/recipe/upside-down-frozen-fruit-cake/