Upside- down Fruit Cake with Cinnamon
For the topping:
- 70g unsalted butter, softened
- 70g light brown sugar
- 1 large ripe banana, sliced
- ½ fresh pineapple, diced into 1cm cubes
- 1 ripe mango, diced into 1cm cubes
For the cake:
- 190g unsalted butter, softened
- 190g light brown sugar
- 1 teaspoon pure vanilla extract
- a pinch of salt
- 3 large eggs
- 190g all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat your oven to 180°C. If fan-assisted to 160°C. Line a 24cm diameter baking tin with baking parchment.
- For the topping, beat 70g softened butter and 70g light brown sugar together until creamy. Spread over the base of the lined cake tin. Mix all fruit in a bowl until well combined. You can sprinkle the fruit with a tiny bit of lemon juice, if you like. Place the fruit on the butter/ sugar mixture and spread evenly.
- Place 190g softened butter, 190g golden caster sugar, salt and 1 tsp vanilla extract in a bowl and beat until fluffy and well combined using a mixer. Add 3 eggs one at a time. Stir in 190g self-raising flour, 1 ½ tsp baking powder, and cinnamon. This you can do with a spatula. The consistency should be soft and easy to spread.
- Place batter on top of the fruit and smooth it out so it’s level. Bake for 40 minutes. Let the cake cool for around 10 minutes. Then run the egde of the tin with a knife and turn out onto a plate. The cake tastes delicious while still warm and (of course) with a scoop of vanilla ice cream.
