This dessert is an updated version of an oldie but goodie enjoyed by all. The parve sour cream adds a rich creaminess.
Upside-Down Fruit Cake
- Cook & Prep: 1.5 h
- Serving: 8
Prepare the Cake
Pour melted margarine into a 10-inch (26-centimeter) springform cake pan. It should totally cover the inside surfaces of the pan. Sprinkle brown sugar on top.
Starting from the outer layer, arrange the plums in concentric circles over the sugar. The apricots should be placed in the inner circles. You can also alternate the fruit. Sprinkle lemon juice over fruit.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place sugar, oil, and eggs in the mixer and beat for three minutes.
Combine flour, baking powder, baking soda, and salt in a small bowl. Alternate these dry ingredients with the vanilla and soy milk, mixing well between each addition. Add the sour cream, lemon zest, nutmeg, and cinnamon and mix just until incorporated.
Pour the batter over the fruit and spread evenly. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let sit for 15–30 minutes. Then invert onto a plate and carefully remove from pan.
This cake is equally delicious served warm or straight from the fridge. Serve with a dollop of whipped cream on the side and a drizzle of fruit syrup if desired.
Be creative and vary the fruit. I tried it once with apples and plums. It was delicious!
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz