Random Fruit Upside Down Cake + Fig Leaf Whipped Cream
Random Fruit Upside Down Cake
There’s something timeless and comforting about an upside-down cake — buttery caramelized fruit melting into a tender crumb. This version celebrates whatever fruit you have on hand, making it endlessly adaptable and perfect for any season of the year.
In summer, think juicy peaches, nectarines, plums, and figs. Come autumn, swap in apples, pears, or persimmons with a sprinkle of cinnamon. Winter is made brighter with citrus slices — blood oranges, tangerines, or even grapefruit. And in spring, try berries or rhubarb for a burst of tart sweetness.
The beauty of this cake is its flexibility: the caramel topping welcomes every fruit, so you can let the market or your garden guide you. Each bake will be a little different, always beautiful, and always delicious.
Recipe
MAKES: 1 - 10” cake, enough for 8-14 slices and 2 cups fig leaf whipped cream
INGREDIENTS:
Caramel Topping
1/4 cup (55g) unsalted butter
3/4 cup (150g) brown sugar
3 tablespoons (45g) heavy whipping cream
4-5 fruits (here I used 1 ripe peach, 1 ripe white nectarine, 4 figs, 1 strawberry, 2 small plums-all sliced into 1/4-1/2 inch wedges (skin on or off, your choice)
Dry Ingredients
2 (250g) all-purpose flour or gluten free flour blend (Bob’s red mill in the blue bag)
Wet Ingredients
1/2 cups (120g) milk
1/2 cup (120g) sour cream (or labne or green yogurt)
1 teaspoon (5g) vanilla extract
Creaming Ingredients
1 stick (113g) unsalted butter, at room temperature
3/4 cups (150g) organic cane sugar
2 teaspoons (9g) baking powder
¾ teaspoon (4g) kosher salt
2 eggs
INSTRUCTIONS:
Preheat oven to 350°F (175°C).
Spray and line a 10” inch round cake pan with parchment paper, or spray a 10” cast iron skillet.
Melt the 55 g butter over low heat. Sprinkle in the brown sugar, stir to combine, then pour in heavy cream and gently stir until all is incorporated and slightly thickened. Arrange fruit slices in a decorative pattern. I cut the peaches in both rounds and slices for more variance. Then pour over the caramel onto the fruit slices. Put in freezer while you make the batter.
Make the cake batter: Cream butter, sugar, baking powder, kosher salt together until light and fluffy. Beat in eggs, one at a time, then add vanilla. In a separate bowl, measure flour and a third bowl, combine the sour cream and milk.
Mix dry ingredients into butter mixture in 3 additions, alternating with milk + sour cream. Start and end with dry. Do not overmix.
Assemble & bake. Spread batter gently over the fruit / caramel. Bake 40–50 minutes, until golden and a tester comes out clean. Cool 10 minutes, then invert onto a serving plate while still warm (so the topping releases easily).
✨ Tips & Variations
• Add 1 tsp ground cardamom or cinnamon to the batter for a spiced version.
• Swap peaches for nectarines, plums, or even pineapple.
• Serve warm with whipped cream or vanilla ice cream.
Seasons
• Summer - Stone fruit, berries, and figs.
• Autumn- Apples, pears, or persimmons + a sprinkle of cinnamon or cardamom.
• Winter- citrus like blood oranges, tangerines, or even grapefruit.
• Spring- berries or rhubarb for a burst of tart sweetness.
Fig Leaf Whipped Cream
Ingredients
1/2 pint (230g) heavy whipping cream, very cold
3 fresh fig leaves, rinsed and dried
2 tablespoons granulated organic cane sugar
1/2 teaspoon vanilla extract (optional)
Instructions:
Tear the fig leaves in half and place them in a small saucepan with the cream. Warm gently over low heat until just steaming (do not let it simmer or boil). Remove from heat and let steep for 20–30 minutes.
Remove and discard the fig leaves, except 1/2 of one if you want green fig leaf texture. Chill the infused cream in the refrigerator until it’s very cold again, at least 1–2 hours.
Once cold, pour the infused cream and 1/2 steeped fig leaf into a quart container or mixing bowl. Add sugar and vanilla, if using. Using an immersion blender, blend until soft peaks form. You can also whip with a whisk by hand or use a hand mixer, or stand mixer.
Serve:
Dollop generously alongside the sliced cakes on a fresh fig leaf.
