I have made my own share of Upside Down Cakes (Cranberry and Mango-Raspberry Cakes) and I love each of them. Moist, buttery and sweet-tangy, these cakes truly posses the kind of flavors I look for in a cake.
I thought I’d be happy with these two fruit versions already but then I thought I wonder if I could actually make a version using Kiwi fruits.
To be honest, I have never eaten a Kiwi cake before so I wasn’t sure if this will work at all. I have often used Kiwi for smoothies and just as a snack – raw – but I have never thought of actually baking with it.
I was hesitant because I wasn’t sure what spices would work well with Kiwi. After some research I found out that the spices I use in my usual cake batter – cinnamon and nutmeg – actually pair well and complement Kiwi. With this information, I thought I might as well give it a try. After an hour, I would soon find out if it actually works!!!
And the good news, it did – wonderfully at that. My hubby who has quite a picky taste on cakes, actually loved it. He loved the combo of Kiwi and Walnuts and thought that together they provided a lovely contrast in taste and texture.
Not to mention – the cake really looks beautiful, too. I know my photos don’t justify it – it doesn’t look as great as the actual cake.
Please pardon it as it was already getting dark when I took the photos so the lighting in these photos don’t do justice to the cake. You just got to trust me – it’s truly scrumptious!!! Please enjoy this wonderful – moist, buttery, nutty and oh so fruity cake!!!
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1 1/2 cups All-purpose Flour
1 teaspoon double-acting Baking Powder
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Nutmeg
1/4 teaspoon Salt
6 Tablespoons Butter and 1 stick butter (softened, room temp)
6 Tablespoons Sugar plus 1/2 cup Sugar (both white, divided)
1/3 cup chopped Walnuts or Pecans
5 Kiwi fruits, peeled and thinly sliced (about 1/3 of an inch)
1 teaspoon pure Vanilla extract
2 large eggs
1/2 cup whole or 2 % milk
Preheat the oven to 350 degrees F.
Grease a round cake pan with a little butter. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. Set it aside.
Melt 6 tablespoons butter and 6 tablespoons sugar on medium heat in a small saucepan. Stir until the mixture starts bubbling. Pour the hot butter mixture evenly on the cake pan. Top with the Kiwi slices. Make a lovely arrangement of the Kiwi fruits.
Evenly sprinkle the nuts on top.
Using an electric mixer beat the remaining stick of butter on medium speed until smooth. Add the remaining 1/2 cup sugar and continue to beat until pale and creamy, about 3 minutes.
Pour in the Vanilla extract and then add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed.
Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter. Pour in the milk, then the rest of the dry ingredients and then mix until combined. Batter will be thick.
Spoon the batter over the fruit slices and smooth the top with a rubber spatula.
Bake in a preheated oven for 40-45 minutes, or until the cake is golden and a tester inserted into the center of the cake comes out clean.
Remove from the oven and run a blunt knife between the sides of the pan and the cake. Carefully turn the cake out onto a serving platter. If any of the fruits stick to the pan – as they might – just scrape them off with a knife and return them to the cake.
Serve warm. It’s wonderful on it’s own but if you want an even more indulgent version, serve with ice cream or this delicious Vanilla Custard Sauce. Enjoy fruity and buttery goodness in every bite! <3
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