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Forget pineapple — use stone fruit for seasonal upside-down cupcakes

Michelle is the author of the food craft blog, Sugar Swings, where she shares many sugar-inspired treats which are sprinkled with a lot geek and pop culture. Michelle is a working pharmacist and mom of three kiddos, so when not making tr...

Use up your end-of-summer stone fruit in this twist on the classic upside-down cake

Farmers markets and grocery stores are full of all sorts of stone fruit at the end of the summer, overflowing with different varieties of peaches, plums and apricots. For a fun twist on traditional upside-down cake, swap out pineapple and maraschino cherries with a bunch of your favorite seasonal stone fruits.

Use up your end-of-summer stone fruit in this twist on the classic upside-down cake

A stone fruit (also known as a drupe) is a fleshy fruit that surrounds a stone or pit. There are so many kinds and varieties of stone fruits, like peaches, plums, nectarines and apricots, in grocery stores as well as on farmers market stands at the end of summer.

Use up your end-of-summer stone fruit in this twist on the classic upside-down cake

Since all my kiddos love fruit, we like to try a bunch of them and see if we can find new varieties we like.

This twist on upside-down cake lets you do just that by adding all your favorites as the "upside-down" fruit part. And if you love cherries in your upside-down cake, feel free to add them in too.

Use up your end-of-summer stone fruit in this twist on the classic upside-down cake

Stone fruit upside-down cupcakes recipe

You can also slice and layer the fruit in a larger upside-down cake in place of making cupcakes. Any leftover stone fruit mixture makes a great topping for oatmeal or yogurt.

Yields 20-24

Prep time: 35 minutes | Cook time: 25 minutes | Total time: 1 hour

Ingredients:

For the stone fruit mixture

  • 8-10 stone fruits chopped in small-medium chunks (I used peaches, plums, pluots, Italian prunes, nectarines and apricots)
  • 2 tablespoons unsalted butter
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey

For the cupcakes

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 sticks unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla

Directions:

  1. Heat the oven to 350 degrees F.
  2. In a saucepan, melt the butter and sugar.
  3. When the mixture has slightly thickened, add the chopped fruit.
  4. Cook for 5 minutes, and stir in the honey. Cook for another 3 minutes, then remove from the heat, and let the mixture cool.
  5. Mix together the 2 flours, baking powder and salt, and set aside.
  6. In a mixing bowl, cream together the butter and sugar until fluffy.
  7. Beat in the eggs 1 at a time, and then add in the vanilla.
  8. Mix in the flour mixture a little at a time, alternating with milk, until well combined.
  9. Line a cupcake tin with cupcake liners.
  10. Add about 1 tablespoon of the stone fruit mixture to each cupcake liner.
  11. Top with about 2 tablespoons of the cake batter.
  12. Bake for about 15 minutes or until the tops just spring back to the touch.
  13. Flip the cupcakes over onto a plate, peel off the liners, and serve.

More fruit dessert recipes

5-Minute strawberry-mango froyo is the easiest summer treat ever
How to make gorgeous fruit sushi for dessert
No-bake peach cobbler trifle — an insanely easy dessert in 20 minutes

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