| Prep: 30 mins | Cook: 45 mins – 55 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 675 | 30g | 18g | 98g |
| sugars | fibre | protein | salt |
| 67g | 4g | 6g | 0.40g |
One of my most treasured kitchen endeavors has been the creation of this delightful Loquat Upside-Down Cake.
This recipe brings together California’s love for locally sourced, seasonal fruits and the Gujarati tradition of making each dish a celebration of flavors and love. Growing up in a home where we used to play around with flavors from East and West, the Loquat Upside-Down Cake is the epitome of my passion for creating Indian-American fusion dishes that resonate with who I am.
Gush Over the Loquat
Loquat, although not as widely recognized as some other fruits, hold a very special place in my heart. Native to China, but found abundantly in California, this tangy-sweet fruit has a delicate flavor that brings a beautiful zing to the cake (Loquat’s health benefits). Fusion cuisine often requires balancing bold flavours, and this is where the loquat shines; it proudly holds its own against the sugary, buttery cake, preventing it from being cloyingly sweet and adding a welcome freshness.
Keeping it Fresh and Wholesome
Just like my beloved state of California, this Loquat Upside-Down Cake is all about baskin in the ambience, enjoying the present moment, and celebrating the natural beauty of fruits. It’s a dessert that won’t make you feel guilty afterwards. Buttermilk and brown sugar lend a slightly tangy-sweet undercurrent, while the butter gives it a golden, crusty edge that makes this cake so luxurious. I’ve always championed fresh, wholesome ingredients in my kitchen and this recipe is a testament to that. Want to make it healthier? Experiment with gluten-free flour or try using coconut sugar!
This cake can be a wonderful addition to your afternoon tea-table, just like Britain’s traditional Victoria Sponge, or can hold its own at any dinner party as a sophisticated dessert. It has the charm and grace to pair well with creamy custards or tangy sorbets, or simply to enjoy with a good cup of steaming green tea.
The moment this Loquat Upside-Down Cake comes out of the oven, uplifting the mood of my home with its goodness, I am reminded of why I fell in love with it. Its delightful blend of East and West, heritage and home, it tells my story like nothing else– a story of love, fusion, and culinary experimentation.
What You’ll Need
- 1 cup butter, softened
- 1 1/4 cup light brown sugar
- 24 to 26 ripe loquats, peeled and seeds removed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Method
Step One
First, gather all your ingredients. Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×9 inch baking pan.
Step Two
Start by creaming together 1/2 cup of softened butter with 1/4 cup of light brown sugar. Spread this mixture on the bottom of your prepared pan to create the caramel layer for the upside-down cake.
Step Three
Next, carefully arrange the prepared loquats on top of the caramel layer — place them close together with the cut side down.
Step Four
In a large mixing bowl, combine 2 cups of all-purpose flour with 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and a 1/4 teaspoon of salt. Set this dry mix aside for later use.
Step Five
In a separate bowl, cream together the remaining 1/2 cup of butter and 1 cup of granulated sugar until smooth and fluffy. Beat in the 2 large eggs, one at a time, making sure to incorporate each before adding the next. Mix in the 1 teaspoon of vanilla extract.
Step Six
Now it’s time to combine everything. Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of buttermilk. Start and finish with the dry ingredients and make sure to mix well after each addition.
Step Seven
Pour this batter over the loquats in the baking pan, spreading evenly and smoothing the top.
Step Eight
Bake the cake in the preheated oven for approximately 35 to 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Step Nine
Remove the cake from the oven and let it cool for at least 10 minutes in the pan. Run a knife around the edge of the pan to loosen the cake, and then flip the cake onto a serving platter.
Step Ten
Carefully lift the pan off the cake. Let the cake cool completely. Your Loquat Upside-Down Cake is now ready to be enjoyed.
