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Summer Fruit Upside-Down Cake

Sandra Holl of Floriole Cafe & Bakery

Chef demonstration


  • 4 tablespoons Butter

  • ½ cup brown sugar

  • Pinch of salt

  • Assorted fruit

  • 2 eggs

  • ⅔ cup buttermilk

  • 1 teaspoon vanilla extract

  • 2 cups flour

  • 1 cup sugar

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 12 tablespoons butter (6 ounces) cut into small pieces


  1. Preheat oven to 350 F

  2. Butter a 9” cake pan and line with parchment paper

  3. Melt together 4 tablespoons of butter, brown sugar and a pinch of salt

  4. Pour sugar butter mixture into the prepared cake pan

  5. Combine the eggs, buttermilk and vanilla. Mix well.

  6. In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, salt and butter

  7. Paddle the mixture on medium low speed until the mixture is homogeneous and sandy.

  8. This could take several minutes. The mixture is ready when you can take a handful, squeeze it and it holds together.

  9. With the mixer running, slowly add the buttermilk mixture.

  10. After all wets are incorporated let mix to bring the batter together.

  11. Cut a mix of beautiful fruit and cover the bottom of the cake pan.

  12. Top with cake batter and smooth out.

  13. Bake 40-50 minutes. Let cool before inverting to unmold.

  14. Seve with ice cream or lightly sweetened whipped cream.

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