A Lovely Upside Down Stone Fruit Cake

👉 Full recipe here: https://leescooking.com/upside-down-stone-fruit-cake/ I really wanted to share this lovely upside-down stone fruit cake while stone fruits are in season — but the beauty of this recipe is how adaptable it is. You can use almost any fruit you like: nectarines, plums, apricots, pears, or even tinned pineapple rings with a glacé cherry for a classic pineapple upside down cake. If you’re using apples, I recommend cooking them down first. A viewer actually told me about this recipe, which sent me on a bit of a hunt to track it down. I eventually found it in an old edition of Epicurean magazine from around 20–30 years ago, and I’ll be sharing the original version on the website as well so you can have a look. It’s a wonderfully unfussy cake with a generous amount of fruit and just enough batter to bring everything together. It also converts perfectly to gluten-free with a straight one-for-one flour swap, with no other changes needed. Serve it warm with cream or custard, or enjoy it at room temperature — it’s beautiful either way, and it’s definitely a recipe I’ll be making again and again. Thanks so much for watching 🤍 I hope you enjoy it as much as we do. Aynsley kindly gifted me the plates in this video. I’ve included a 30% viewer discount below if you’d like to have a look. 💛 Aynsley 30% Off (Website Only) Use code: LEESCOOKING Shop here: https://aynsleystore.com/?ref=leescooking @leescooking 00:00 Introduction 00:45 The Bottom Layer 01:36 The Fruit Layer 04:13 Oven Temperature 04:26 The Cake Batter 06:43 Into the Oven 06:53 Out of the Oven 07:30 Turning Out the Cake 08:13 Slicing & Serving #upsidedowncake #stonefruit #stonefruitcake #homemadecake #glutenfreebaking