Loquat Upside Down Cake
Indulge in the delightful flavors of a Loquat Upside Down Cake. This easy dessert is the perfect blend of sweet and tart, with luscious loquats topping a moist cake. Perfect for summer gatherings, this cake will have everyone coming back for seconds!
Equipment
- 8 inch cake pan
Ingredients
- 2 tablespoons Unsalted Butter for the top
- ¾ cup Brown Sugar
- 25 medium Loquats halved and pitted
- 1 ¾ cups All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 1 stick Unsalted Butter (110 grams)
- ¾ cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 2 large Eggs at room temperature
- ¾ cup Milk I used 2%
Instructions
- Preheat your oven to 190°C (375°F).
- Melt the unsalted butter and combine with brown sugar. Arrange loquats on a greased pan with cut sides down. Then pour the butter-sugar mixture over the loquats.
- In a bowl sift together flour with baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream butter with sugar until smooth and creamy (4-5 minutes). Then mix in the eggs and vanilla extracts.
- Combine the dry ingredients with the mixture, then add the milk and mix again. Do not overmix the batter.
- Pour the prepared batter over the loquats in the pan.
- Bake in the oven for 40 minutes or until a toothpick comes out clean from the center of the cake.
- Let the cake cool for 10 minutes then flip it over a plate (before the caramel becomes sticky!), serve warm or at room temperature.
Notes
- Serve warm: Enjoy with a scoop of vanilla ice cream (optional).
- Pan size: You can use a 7 or 8 inch cake pan for this cake.