This recipe is a delicious way to showcase fresh, seasonal fruit. It’s simple enough for beginners yet elegant enough for special occasions. The fruit caramelizes as it bakes, infusing the buttery cake with flavor and creating a naturally glossy topping. Whether served warm with whipped cream or cooled with a scoop of ice cream, this upside-down cake is a summer showstopper.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh summer fruits (such as peaches, plums, nectarines, cherries, or berries)
Unsalted butter
Brown sugar
Granulated sugar
All-purpose flour
Baking powder
Salt
Eggs
Milk or buttermilk
Vanilla extract
Lemon zest (optional, for brightness)
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper for easier removal.
Melt butter and brown sugar together in a small saucepan over low heat. Once smooth and combined, pour this mixture into the bottom of the prepared pan.
Arrange sliced fruit in a single layer over the brown sugar mixture. Get creative with patterns or mix different fruits for a vibrant look.
In a mixing bowl, whisk together flour, baking powder, and salt.
In another bowl, cream together butter and granulated sugar until light and fluffy.
Beat in eggs, one at a time, followed by vanilla extract and lemon zest if using.
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients. Mix just until combined.
Carefully pour the batter over the arranged fruit and spread evenly.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then run a knife around the edges and invert it onto a serving plate. Remove the parchment if used and serve warm or at room temperature.
Servings and timing
This recipe serves 8–10 people and takes about 20 minutes to prepare, with a baking time of 40–50 minutes. Including cooling and inverting time, the total time is approximately 1 hour and 15 minutes.
Variations
Mixed Berry Version: Use a combination of blueberries, raspberries, and blackberries for a tart and juicy twist.
Tropical Option: Swap summer fruits for sliced mango, pineapple, or kiwi.
Spiced Cake: Add a pinch of cinnamon or cardamom to the batter for a warm spice note.
Nutty Addition: Sprinkle chopped pecans or almonds over the fruit layer for extra crunch.
Gluten-Free: Use a gluten-free flour blend to make this recipe accessible to everyone.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds or in a low oven until just heated through. The cake is also delicious served chilled.
If freezing, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
What fruits work best for this cake?
Peaches, nectarines, plums, cherries, and berries all work well. Use ripe but firm fruits that hold their shape when baked.
Do I need to peel the fruit?
It’s optional. Peaches and nectarines can be used with or without their skins. Plums and berries don’t need peeling.
Can I use frozen fruit?
Yes, but thaw and drain the fruit well to prevent excess moisture from affecting the cake’s texture.
Why did my fruit stick to the pan?
Make sure to line the pan with parchment and generously grease it. Let the cake cool slightly before flipping to avoid sticking.
How do I prevent a soggy bottom?
Drain very juicy fruits before using and avoid overloading the bottom layer. Baking the cake fully ensures a firm base.
Can I make this cake in advance?
Yes, it can be made a day ahead and stored at room temperature or in the fridge. Serve warm or cold as preferred.
What type of pan should I use?
A 9-inch round cake pan or springform pan works best. Avoid using a pan with a removable bottom unless lined well to prevent leaking.
Can I add whipped cream or ice cream?
Absolutely. Both whipped cream and vanilla ice cream pair beautifully with the fruity topping.
Can I make this cake dairy-free?
Yes, substitute plant-based butter and a non-dairy milk like almond or oat milk.
Can I reduce the sugar?
Yes, you can reduce the sugar in both the fruit layer and the batter by 1–2 tablespoons without significantly affecting texture.
Conclusion
Summer Fruit Upside Down Cake is the perfect dessert to showcase the season’s best produce in a beautiful and flavorful way. With its golden, caramelized fruit topping and tender crumb, this cake is sure to become a seasonal favorite. Easy to adapt and even easier to enjoy, it’s a must-bake during the warmer months.
Summer Fruit Upside Down Cake is a vibrant and moist dessert featuring caramelized fresh fruit like peaches, plums, or berries layered beneath a tender vanilla cake. Once flipped, the glossy fruit topping makes for a stunning and flavorful presentation that’s perfect for summer gatherings.
Ingredients
2–3 cups fresh summer fruit (sliced peaches, plums, nectarines, cherries, or berries)
1/4 cup unsalted butter (for topping)
1/2 cup brown sugar (for topping)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon zest (optional)
1/2 cup milk or buttermilk
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt 1/4 cup butter with brown sugar over low heat. Stir until smooth, then pour into the bottom of the prepared pan.
Arrange sliced fruit in a single layer over the brown sugar mixture.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream 1/2 cup softened butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract and lemon zest if using.
Alternate adding dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix until just combined.
Gently pour the batter over the fruit and spread evenly.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10–15 minutes, then run a knife around the edges and carefully invert onto a serving plate. Remove parchment and serve warm or at room temperature.
Notes
Use firm but ripe fruit to avoid mushy texture.Drain very juicy fruits to prevent a soggy bottom.Try a mix of berries or stone fruits for variety in flavor and color.Top with whipped cream or vanilla ice cream for a decadent finish.Can be made dairy-free using plant-based butter and milk.
