Yogurt and Fruit Upside-Down Cake

Name: Yogurt and Fruit Upside-Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 2 tablespoons unsalted butter (melted); 1/2 cup brown sugar (packed); 2 cups mixed fruits (such as berries, sliced peaches, or apples); 1 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (at room temperature); 1 cup plain yogurt (or vanilla yogurt); 1 teaspoon vanilla extract

90 min 8 servings Medium

All Recipes

A delightful upside-down cake featuring creamy yogurt and vibrant fruits for a refreshing dessert experience.

Prep

20 min

Cook

40 min

Total

90 min

Servings

Difficulty

Medium

The Yogurt and Fruit Upside-Down Cake is a deliciously refreshing dessert that combines the tanginess of yogurt with the natural sweetness of fruits. Perfect for any occasion, this cake is not only visually stunning but also packed with flavour. Originating from the classic upside-down cake concept, this version uses yogurt to add a creamy texture and a slight tang, bringing a new twist to a beloved classic. It's an ideal treat for those who enjoy a light and fruity dessert.

Ingredients

Servings

Fruit Layer

Cake Batter

Instructions

Prepare the pan

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.

Pro tip: Ensure the pan is thoroughly greased to help with the cake release.

Create the fruit layer

Pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the butter. Arrange the mixed fruits in a single layer on top of the sugar.

Pro tip: Use a variety of fruits for a colourful and flavourful cake.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Pro tip: Room temperature butter creams more easily and incorporates more air.

Combine wet ingredients

Add the eggs one at a time, beating well after each addition. Mix in the yogurt and vanilla extract until smooth.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine with dry ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pro tip: Overmixing can result in a dense cake.

Bake the cake

Pour the batter over the fruit layer in the pan, smoothing the top. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and invert

Let the cake cool in the pan on a wire rack for 30 minutes. Run a knife around the edges to loosen, then invert onto a serving plate.

Pro tip: Invert the cake while it is still slightly warm for easier release.

💡

Tips & Tricks

<ul><li>Use a non-stick cake pan to ensure easy release.</li><li>Opt for seasonal fruits for the freshest taste.</li><li>Ensure the cake is fully cooled before inverting to prevent breakage.</li><li>Choose plain or flavoured yogurt to enhance the cake's taste profile.</li></ul>

Serving Suggestions

Serve the Yogurt and Fruit Upside-Down Cake slightly chilled for a refreshing experience. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. This cake can be made ahead of time and stored in the refrigerator for up to three days. Ensure it is covered to maintain its moisture and flavour.