Stone Fruit Upside Down Cake

Fruit Layer Ingredients

1 cup- Hello! I'm Ugly Diced and Dried Peaches

1 cup- Hello! I'm Ugly Diced and Dried Peaches

1 cup -Hot orange juice or water

1⁄3 cup- Butter

½ cup- Brown sugar

* Pinch of salt (optional)

Cake Batter Ingredients

1 ½ cups- All-purpose flour

¾ cup- Sugar

1 ½ teaspoons- Baking powder

1 egg + 1 egg yolk

¾ cup- Milk or yogurt

1 ½ teaspoons- Vanilla extract

*Pinch of salt

Crumble Topping Ingredients

1 cup- Oats

3 tablespoons- Flour

3 tablespoons- Brown sugar

3 tablespoons- Melted butter

1. Preheat oven to 350°F (175°C).

2. Soften fruit

Place chopped dried peaches and nectarines in a bowl.

Cover with hot juice or water and let sit for 10 minutes.

Drain and lightly pat dry.

3. Prepare the caramel fruit layer

* Melt butter in a 9×13 baking dish

* Sprinkle brown sugar and a pinch of salt evenly over the butter

* Lightly stir to combine

* Spread the softened fruit evenly on top

This creates a caramel base that becomes the glossy top when flipped.

4. Make the batter

* In a bowl, mix flour, sugar, baking powder, and salt

* Add egg(s), milk/yogurt, and vanilla

* Stir until just combined (do not overmix)

5. Assemble

Spread batter evenly over the fruit layer.

6. Make crumble topping

Mix oats, flour, brown sugar, and melted butter.

Sprinkle evenly over the batter.

7. Bake

Bake for 38–42 minutes (slightly longer due to extra fruit/oats), until golden and set.

8. Cool & flip

Let cool for 10–15 minutes, then carefully invert onto a large tray or plate.

Meet the Chef:

Burnt Chef Project Ambassador-

Sebastian Muenkwitz (NYC)

Sebastian Muenkwitz, originally from Germany, brings over 27 years of global hospitality experience to his role as Chief Ambassador at TBCP USA. Having worked every station in the kitchen throughout his career, he understands the business from the ground up and leads with a hands-on, people-first approach. Sebastian is passionate about building strong teams, driving efficiency, and creating memorable experiences, believing that great hospitality is all about connection, energy, and consistency.