If your loquat trees are in abundance this season, make this simple loquat upside-down cake. It’s quick, easy, moist, and not overly sweet. The loquats are caramelized with brown sugar as the cake bakes, and the result is to die for!
My parents have 4 loquat trees in their garden, and they’re all grown from seed. Every spring we harvest more than we can eat juicy loquats from the trees, and try to find ways on how we can enjoy them.
So my favorite way to enjoy loquats is just to eat these fruits fresh or add them to fresh fruit salads. I also make green smoothies (see my spinach loquat smoothie), and even cocktails such as this loquat vodka cocktail.
I also make loquat jam to enjoy throughout the year, and I am yet to try dehydrating these lovely fruits. But honestly, we get more loquats that we can eat so I had to get more creative, and came up with this delicious upside-down cake!
Wash the loquats, then using a paring knife slice them in halves and remove the pit. Again with the help of the knife, peel the loquat. I often keep the seeds, and plant them (now all of my friends have loquat trees in their gardens!).
For the caramelized loquat layer, all you need is melted butter, brown sugar, and loquats. Arrange the layer at the bottom of your prepared baking pan.
And for the cake, I like to add cinnamon and I think that it goes SO well with the loquats. Also, feel free to add more spice if desired, you can add ground ginger, nutmeg, or cloves.
For the topping
- 2 tablespoons unsalted butter for the top
- ¾ cups brown sugar
- 25 medium loquats halved and pitted
For the cake
- 1 ¾ cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 stick (110 grams) unsalted butter
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- ¾ cups milk I used 2%
- Preheat the oven to 190°C (375°F).
For the topping:
- Melt the butter and combine with brown sugar. Arrange loquats on a greased pan with cut sides down. Then pour the butter sugar mixture over the loquats.
For the cake:
- In a bowl sift together flour with baking powder, baking soda, salt, and cinnamon.
- In separate bowl cream butter with sugar until smooth and creamy (4-5 minutes). Then mix in the eggs and vanilla extracts. Combine dry ingredients with the mixture, then add the milk and mix again. Do not overmix the batter.
- Pour the prepared batter over the loquats in the pan.
- Bake in the oven for 40 minutes or until a toothpick comes out clean from the center of the cake.
- Let the cake cool for 10 minutes then flip it over a plate (before the caramel becomes sticky!), serve warm or at room temperature.
- Serve warm with a scoop of vanilla ice cream (optional).
- You can use a 7 or 8 inch cake pan for this cake.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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