These stone-fruit cakes are equally delicious warm with a scoop of vanilla ice cream or cool with a dollop of creme fraiche.

Martha Bakes, January 2011, Martha Bakes, Episode MBLB1013


Read the full recipe after the video.

Recipe Summary

Makes five 6-inch cakes or 36 mini cakes


For the Fruit Enhancer
For the Cake


Instructions Checklist
  • Preheat oven to 350 degrees. Make the fruit enhancer: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, maple syrup, dark rum, light-brown sugar, vanilla extract, and salt until well blended.

  • Spray five 6-by-3-inch round cake pans or three 12-cup standard muffin tins with cooking spray; if using cake pans, line the bottoms with parchment paper and spray with cooking spray. Divide fruit enhancer evenly among cake pans or muffin tins and spread with an offset spatula to make smooth.

  • Slice fruit into 1/4-inch wedges. Starting from the inside and working outwards, arrange fruit slices in a fanlike, circular pattern on top of fruit enhancer, using about 2 to 3 pieces fruit per cake. If making mini upside-down cakes, slice fruit into circular, cross-sectional slices about 1/4-inch thick, using one round slice per muffin tin. You can also use thin wedges or slices for the mini upside-down cakes, and arrange in a decorative fashion.

  • Make cake: Into a medium bowl, sift together flours, baking powder, and salt; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

  • Divide the batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 35 to 40 minutes for the 6-inch cakes, or 20 to 25 minutes for the mini upside-down cakes. Transfer pans to a wire rack to cool 30 minutes, or 20 minutes for minis. Loosen side of cake with small offset spatula or paring knife. Invert cakes onto a rack set atop a baking sheet; peel off the parchment if necessary. Serve warm or cool.


Reviews (5)

81 Ratings
  • 5 star values: 11
  • 4 star values: 25
  • 3 star values: 30
  • 2 star values: 9
  • 1 star values: 6
Rating: Unrated
These look wonderful. I would love to serve for coffee hour at church next Sunday. I'd prefer to do the cakes using muffin tins. Can I bake these 1 day in advance, (Saturday) and unmold them on the day I want to serve them? Or can I bake then, unmold and store in my cupcake carrier at room temp overnight and then transport to church on Sunday?
Rating: Unrated
I am not sure why this recipe is for so many cakes... it looks beautiful and used up all my overstock of nectarines from my garden....but it is a bit ridiculous making five cakes at a time. I would suggest you at least half the recipe.
Rating: 4 stars
I never bake but always watch shows and finally decided to give it a try. It came out good. Not sure how it's suppose to taste but I got no complaints from my husband, mother-in-law, sister-in-law or my greatest critiques, my kids. I will be making more upside down cakes for sure. I just wish there was a recipe for ONE upside-down cake versus three.
Rating: Unrated
I modified this recipe to make an 8 inch cake in a cast-iron pan. I approximated 1/4 of all of the ingredients and found it to be too sweet. I used pineapple and apricots, and I think the apricots were very ripe and sweet, but in general I like to use less sugar than called for in desserts. Otherwise, this was a pretty easy recipe. I also didn't use a stand mixer, I did it all by hand and I think that was just as easy.
Rating: Unrated
This recipe was awesome! I loved it. I made one six inch cake and one 4 inch. The rest of the batter I made the mini up-side down cakes. The fruit enhancer gave it the right touch. It sort of crystalizes with the juice of the fruit (I used plums) The presentation was beautiful. The only problem I had was with the mini up-side down cakes. It was really difficult to get out of the cupcake tins without it breaking apart. I will def try again another time. But overall great recipe.