Chally Wally Upside Down Cake

You'll Want to Double this Recipe


Fruit Topping:
4 fresh peaches
2 C fresh cherries
One juicy lime
¾ C Unsalted butter, melted
1 C Dark brown sugar

Cake Batter:
2 Eggs
1 C Buttermilk separated (2 T, 6 T)
½ tsp Vanilla
1 C All-purpose flour
¾ C Granulated white sugar
¾ tsp Baking powder
¼ tsp Baking soda
¼ Salt
¾ C Unsalted Butter, melted

This is a recipe adapted from Joy of Cooking. The creativity is in the choice of fruit.

For this recipe, we will use fresh peaches and cherries. This is a decorative element but also adds great flavor. You can choose any fruit you like. You’ll want enough fruit to cover the bottom (which will then be the top) of the cake.

For the cake batter, bring all ingredients to room temperature. You’ll want to set them out first, so they will be ready later.

Start by preparing the fruit.  Remove the skin from four peaches. Then, cut into thin wedges from top to bottom, leaving the pit. Halve and pit two cups of cherries. 

In separate bowls, mix the fruit with fresh squeezed lime juice and sugar. You want enough to thinly cover the fruit, but play with the ratio to find your mix of sweet & sour.

Put the bowls of fruit into the refrigerator to chill. This will deepen the flavor and keep the fruit from browning.

Preheat oven to 350° F.

Using a round 9-inch, 2-inch deep, cake pan, place 6 tablespoons of melted unsalted butter in the cake pan and swirl it around to coat the sides.

Sprinkle 1 cup dark brown sugar evenly over the bottom of the pan. When cooked, this will make a beautifully caramelized topping for the cake.

Arrange the peaches and cherries in the pan over the brown sugar and butter. Use whatever design you like! Flowers with peach petals and cherry centers is a good starting point.

Time to make the batter! Remember to check that your ingredients are at room temperature.

In a bowl, whisk together with a cookie fork: eggs, 2 tablespoons buttermilk, and vanilla.

In another large bowl mix well with a cookie fork: flour, white sugar, baking powder, baking soda, and salt. Add unsalted butter, melted, and 6 tablespoons buttermilk. Using your cookie fork, mix vigorously until the batter is stiff. No more than 2 minutes.

Add in one-third of the egg mixture at a time, mixing for 20 seconds and scraping the bowl after each addition. This is a workout. You’ll enjoy the cake for it.

Using a rubber spatula, cover the fruit in the pan with all of the batter and spread evenly.

Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean.

Remove the cake from the oven and tilt it in all directions to detach it from the sides of the pan. Let it cool for 2 to 3 minutes.

The moment of truth! Put a platter or plate upside down on top of the pan. Wearing oven mitts or using potholders, turn the cake onto the platter by flipping it over!

If any fruit is left in the pan or is out of place, use a regular fork to gently put them back in place.

Serve warm or cool. I like it cold with champagne or warm with a nice espresso.

Double the recipe and give one cake to a friend; save one for you!

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