Another bake day for this girl.
It’s my mum’s birthday tomorrow and I decided to bake her a birthday cake since it’s just the 2 of us here in Wells. Plus, I’m madly craving cake like a pregnant woman.
I decided to try something different and challenging (with regards to the flipping over!).
I was going to make this with peaches but I don’t think we want sour, unripe peaches do we? So I went for Victoria plums and a ring of raspberries for some colour.
I will definitely be making more of these cakes in the future. They’re just so pretty.
3 tbsp butter
1/4 brown sugar
2-3 cups of fruit
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
170g butter (or 12 tbsp/1.5 sticks)
3/4 cup sugar
3/4 tsp salt
1. Preheat oven to 176C. Wash, dry and cut your fruit before starting. Line your cake tin (8-9inches diameter) with baking parchment and lightly butter the sides.
2. In a pan, melt butter. When foamy, add the sugar and stir until it dissolves. Pour the glaze into the cake tin. Arrange the fruit, crowding the tin as much as possible. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk together flour, salt and baking powder.
4. Add the eggs one at a time, beating while in between each addition. Add the dry ingredients and fold in until just combined.
5. Dollop the cake mixture over the fruit and carefully spread it out evenly. (Yes, it will be thick!)
6. Bake on a preheated baking sheet for 30-40 minutes or until golden brown and a toothpick inserted in the centre comes out clean. (Mine only took 30 minutes)
7. Allow cake to rest for 1 minute before removing from the tin. Place a plate on top and carefully but confidently flip it over. Peel off the baking parchment and replace any fruit that may have fallen out. Serve at room temperature or warmed slightly.
I was so scared trying to flip it over because my cake was on a wooden chopping board (I don’t have a smaller baking sheet here). It was a nightmare getting the cake from being on top a series of stacked bowls and plates to the board. I guess that’s why it’s good to have the right baking equipment!