Until now I have only prepared upside-down cake with pineapple. We really like it. Just after baking it has a sweet, crunchy caramel layer, and the next day it is deliciously wet from the pineapple juice. Too much leftover fruit, which I didn't want to throw away, meant that I took a risk and prepared an upside-down cake with gooseberries, currants and apricots.

The idea was great, the fruit was used up and the cake was really delicious. Acidulous fruit and sweet cake was a great combination. Upside-down is a nice idea, because there is no risk the juice from the delicious cake will result in a sad layer. In my home it wouldn't be wasted for sure, but I (like any other hostess I guess) don't like a sad layer surprise in the oven.

Ingredients (20cm cake tin)
150g of butter
150g of sugar
2 eggs
200g of flour
150ml of natural yoghurt
1.5 teaspoons of baking powder
a pinch of salt
1 teaspoon of vanilla essence
Fruit (gooseberries, apricots and currants) and 3 tablespoons of brown sugar for sprinkling in the cake tin

Heat the oven up to 185C using the convection function. Cover a cake tin with some baking paper.
Sprinkle some brown sugar on the baking paper in the bottom of the cake tin. Arrange the fruit on it.
Mix the soft butter and sugar until you have a light mixture. Add the eggs and, mixing constantly, add the flour, yoghurt, baking powder and vanilla essence. Put the dough onto the fruit. Bake for 45-50 minutes.
Sprinkle with some caster sugar before serving.

Enjoy your meal!

Try also:
Perfect banana cake
Upside down cake with pineapple and almonds
Flower tart with rhubarb