Ingredients:
For the cake
1 ½ cup all purpose flour
½ cup unsalted butter
1 cup sugar
½ cup whole milk
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
For the topping:
Sliced or chopped fruit of your choice
½ cup sugar
3 tablespoons unsalted butter
Directions:
Preheat your oven to 175 degrees celsius.
Wash, dry, and slice your choice of fruit.
Prepare the sugar glaze by taking a baking pan or skillet and melting the butter and sugar together. Stir it gently and make sure it does not burn. Once it has melted, take it off the heat.
Arrange the fruit slices on the pan or skillet. Make sure it's one even layer of fruit all sitting in the butter and sugar mixture. Try to place the fruit slices close to each other since the fruit will shrink a little while it bakes.
For the cake mixture, whisk together the flour, baking powder, and salt.
In a separate bowl whisk the butter and sugar together until it is creamy. This may take a few minutes.
Once the sugar and butter mixture is creamy, you can incorporate the eggs. Mix until it’s well combined and smooth.
Take the flour mixture and mix it into the sugar mixture a little at a time alternating with milk as well. Add flour mixture, whisk together, then add some milk, then whisk again. Keep repeating until everything has been incorporated together into one batter.
Take the cake batter and gently pour it into the baking pan or skillet with the fruit. Pour it in gently so as not to move the fruit slices you have already placed at the bottom.
Bake it in the oven for around 40 minutes or until the cake is golden brown or try inserting a toothpick or knife and if it comes out clean that means it’s done.
Once it is cooked you’ll want to move quickly but safely. Take your cake plate and place it on top of the pan or skillet and gently flip the cake onto the plate. Make sure to wear oven mitts or hot pads and exercise caution. The glaze will be very hot, try your best not get burned by it during the transfer.
If any pieces of fruit have fallen out or got stuck in the pan, gently scrape it out and place it back on top of the cake.
Let the cake cool, and serve!
Notes:
You may use frozen fruit if you would like. Just be aware if the fruit is stored in juice or syrup since that will of course add more sweetness to the cake. Ideally it would be best if the fruit is unsweetened/natural.
When it comes to fruits you can use pineapple slices, pears, apricots, cherries, berries, rhubarb, and apples. You may also do a combination of fruits. If the fruit is large just cut it into bite size pieces or into thinner slices.
If you are having trouble flipping the cake onto the plate, run a knife around the edges to loosen the cake from the cake pan or skillet.
It’s important to move the cake onto the plate while it's hot. If the cake cools in the skillet or baking pan you will no longer be able to transfer it out of the pan and onto a plate.
