Upside-down cake

This is a recipe for upside-down cake - NOT PINEAPPLE!! (I am using peaches and raspberries, as that is what I have). It is adapted from a recipe in BBC GOOD FOOD.

Ingredients

• 2 tbsp unsalted butter
  Juice of half a lemon 
  2 tbsp brown sugar
  
  
  Fruit of choice!!
  
  
  110g/4oz unsalted butter
• 
  
  110g/4oz soft brown sugar
• 110g/4oz self-raising flour
• 2 free-range eggs
• 1 free-range egg yolk
• pinch ground cardamom
• pinch ground cinnamon
• (Optional:icing sugar, for dusting)
  
  
  
  

  Preparation method

  1. Preheat the oven to 220C/425F/Gas 7.
  2. Gently melt the butter in a small oven-proof, non-stick frying pan over a low heat. Add the lemon juice and sugar and stir.
  3. Add the fruit (raspberries, peaches) and cook for 3-4 minutes, to caramelise.
  4. To make the sponge, blend the butter and sugar together in a food processor until pale and fluffy. Add the flour, eggs, egg yolk, cardamom and cinnamon and pulse again to combine.
  5. Pour the sponge mixture on top of the peaches and raspberries in the pan. Transfer to the oven and bake for 15-20 minutes, or until golden and cooked through.
  6. Remove from the oven and turn out onto a serving plate.  ( Dust generously with icing sugar if using) .