Drunken Autumn Upside-Down Cake
Time: 1 hour total time
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- 1/2 cup mixed dried fruits: cranberries, figs, and dates (mix and match according to your liking).
- 1 cinnamon stick
- 1/2 cup dark rum
- 1/2 cup (150g) unsalted butter, softened + extra for greasing
- 1/2 cup lightly packed brown sugar
- 3 pears, cored, sliced in wedges
- 2 plums, pitted, sliced in wedges
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs at room temp
- 1 tsp vanilla
- 1/2 cup whole milk
1. Simmer the dried fruit in the whiskey with the cinnamon stick for a few minutes (until they get a bit soft). Remove from the heat and let it infuse for about an hour. Drain liquid and save it.
2. Preheat the oven at 350F. Grease a 9-inch cake pan (I used a large skillet and worked perfect). Sprinkle brown sugar on bottom of pan, then arrange the cut fruit (pears and plums) and scatter the whiskey soaked dried fruit all over them.
3. Sift the flour, baking powder, and salt.
4. Beat the sugar and butter until nice and fluffy (it’ll turn pale). Then add the eggs one at a time, incorporating before you add the next. Add half of the flour mix, gently mix, then add the whole milk, then add the rest of the flour and mix just until combined. Don’t over mix!! You want a nice pillow-y cake and not a brick on top of fruit.
5. Carefully place the batter over the fruit – Spoon it to make sure it’s evenly distributed. Bake for 40-45 minutes until it turns golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven and let cake cool for about 10-15 minutes before flipping it onto a plate.
NOTE: make sure your plate is big enough so you don’t end up breaking the cake. Also, run a knife around the cake to make sure it’s not stuck and gently giggle it to loosen the bottom.