Stone Fruit Upside-Down Cake

Yesterday we went on our annual road trip through Niagara Wine Country.   It’s miles and miles of scenic estate wineries and orchards.   Niagara-On-The-Lake is a quaint place with beautiful boutiques and restaurants.

We go every year to get some fresh peaches and of course wine.  Yesterday we stopped at a local orchard and picked up a variety of stone fruits.  And then off to none other than The Great One, Wayne Gretzky’s Estate Winery.    All perfect ingredients for some Stone Fruit Upside-Down Cake and White Wine Sangria.

Stone Fruit Upside-Down Cake

*adapted from Cake Goddess

  • 2-3 medium peaches, halved, pitted, skinned and thinly sliced
  • 2 apricots, halved, pitted and thinly slice
  • 6 cherries, halved and pitted
  • 4 tablespoons light brown sugar
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 teaspoon cinnamon
  • pinch of nutmeg
  • 12 tablespoons (3 ounces) unsalted butter, softened (4 for bottom of pan, 8 tablespoons for the batter)
  • 3/4 cup  granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/2 cup buttermilk, room temperature

Heat the oven to 350°F degrees.

1.  In the bottom of a springform pan pour 4 tbsp melted butter.  Sprinkle the brown sugar on top.  Place sliced fruit, slightly overlapping, to cover the entire bottom of pan.

2. In a small bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.  Set aside.  In the bowl of a stand mixer, cream the sugar and rest of the butter until fluffy, about 2 minutes.  Add the eggs, one at a time, beating for 30 seconds between each addition.  Add lemon zest and mix well.

3. Slowly add the flour mixture and buttermilk to the butter mixture in 5 additions.  Start and end with flour mixture.  Mix last addition of flour by hand.

4.  Pour batter over fruit mixture and bake for 55-60 minutes until toothpick inserted comes out clean.

Serve with a dollop of cream.

White Wine Sangria

  • 1 Bottle of white wine (Riesling, Gewürztraminer, Sauvignon Blanc)
  • 1/2 cup Peach Schnapps
  • 2 sliced peaches
  • 1 sliced apricot
  • handful of cherries
  • 1/2 liter of ginger ale (if preferred)

1.  Pour wine and Schnapps in a pitcher and add sliced peaches, apricots and cherries.  Chill mixture for at least one hour.  Add ginger ale just before serving.

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Filed under Cake, Extra Special

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