Upside-Down Cake is a cake that is assembled in the cake pan in an order opposite to that in which you’ll ultimately present it. This makes it a self-decorating cake.
You put fruit on the bottom of a cake pan. Fruit used includes cherry, cranberry, banana, apple, apricot, pear, rhubarb, plum, blueberry, peach pineapple, and papaya.
You then pour the batter over the fruit. The batter can be a sponge cake batter, or a butter-cake batter.
You bake the cake, then tip it out of the cake pan. In doing so, you invert it so that the fruit ends up on top.
Upside-Down Cakes probably emerged sometime in the late 1800s in America. At first, it used to be made in cast-iron skillets on stove tops. At one time, it was called “skillet cake.” The handle of the frying pan helped make flipping easier.
Upside-Down Cakes started to become all the rage in America in the 1930s. They are now considered a retro kind of cake, and almost never seen commercially, only in homemade versions.