• Michal Cohen

Stone Fruit Upside Down Cake

Growing up, when the stone fruits in my house were past their peak my mother would always turn them into a cake. It was always a surprise because there was never an occasion and my mother, admittedly, hated to bake. But this cake was the thing of my dreams. She'd urge me to wait for the cake to cool but there were more than a few times when I'd take the risk and end up burning my mouth. Totally worth it. Something about those warm peaches and plums, I can't get enough.

I'd wanted to take a shot at my own version for a while but I never seem to let my fruit get past their prime and it seemed wasteful to put perfectly ripe fruit into a cake. But as I was heading out to travel for a week, rather than packing the fruit for the plane, I popped them in the freezer knowing I'd turn them into a cake upon my return.

Happens to be the following week was my birthday so I was able to make and eat cake under the "birthday cake" guise. I love the way this cake came out and I mostly love it because its the perfect any time of day cake. And by that I mean, eat cake for breakfast!


6-8 various types of stone fruit, preferably overripe (peaches, plums, apricots.) For smaller fruits like nectarines, use a few more.

1/2 cup butter or margarine, softened

1 cup white sugar

2 eggs

2 teaspoons vanilla

1/2 teaspoon orange extract

1 teaspoon baking powder

1 cup all purpose flour

1 cup milk or non-dairy milk

1. Preheat oven to 350°F. Grease a 9" springform and set aside.

2. Roughly slice the stone fruit; this is a rustic cake so the slices do not need to be too perfect. Line the bottom of the springform pan with as much fruit as you can in one single layer. Save the remainder of the fruit for the batter.

3. In a large bowl cream together the butter and sugar using a hand mixer or stand mixer fitted with the paddle attachment. Add the eggs and extracts and continue to mix. Add the baking powder and the flour, 1/2 cup at a time. Lastly, add the milk and mix until just combined.

4. Add the remaining stone fruit, if any, and mix with a spatula.

5. Pour the batter over the stone fruit and use a spatula to smooth out the top of the batter. Transfer to the preheated oven and bake until the top is golden and a toothpick down the center of the cake comes out clean, about 1 hour to 90 minutes. You should begin to check on the cake at around 45 minutes.

6. Allow the cake to cool in the pan until the pan is cool enough to handle. Once cooled, separate the sides of the springform and gently flip the cake onto a cake plate or other serving dish. If the fruit is sticking to the bottom, use a spatula to gently separate the fruit from the pan.


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