Feijoa Cake

This feijoa cake is moist and delicious thanks to its layer of fruit and caramel on the top.

Course: Baking

Cuisine: New Zealalnd

Keyword: feijoa cake, feijoa upside down cake

Servings: servings

Calories: 157kcal

5 from 2 votes

Pour the melted butter into the bottom of a baking dish or cake tine. Use a pastry brush to brush butter over the sides of the baking dish.
Sprinkle the brown sugar over the melted butter in the base of the baking dish.
Arrange the slices of feijoa into the base of the baking dish, on top of the brown sugar and butter mixture.

Cream the butter and caster sugar, then add the eggs one at a time, beating for twenty to thirty seconds between each egg addition.
In a dry clean bowl, whisk together the flour, baking powder and salt (dry ingredients). In a second bowl or jug whisk together the milk, yoghurt, apple juice and vanilla extract (wet ingredients).
Add half of the flour mixture to the creamed butter and sugar. Combine on low speed. Then add half of the milk mixture then combine on low speed.
Repeat so that all of the dry and wet ingredients have been added.
Stir through the chopped feijoa.
Spread the feijoa cake batter over the feijoa caramel layer you have created in the base of the baking dish.
Smooth and level the cake batter.
Bake for 35 minutes or until a skewer comes out clean when inserted into the cake (note there will still be the fruity caramel layer at the bottom which will not set.
Remove the cake and leave to cool for 15-20 minutes int the cake pan.
Run a knife around the edge of the cake tin, and flip your feijoa upside down cake onto to a plate.
Enjoy with ice cream!

The cake tin I used was 19cm in diameter and 7.5 cm deep. If you don't have a suitable cake pan this recipe works well in an oven-proof casserole dish as well.
Don't use a spring form cake tin as the caramel and fruit juices will leak out and cause a mess in the bottom of your oven.
Serve warm with vanilla ice cream or yoghurt
Store your cake in an airtight container for up to three days.
Feijoas are sometimes known as pineapple guava. Originally from South America they are very common in the North Island of New Zealand where many people grow fruit trees in their backyard. Autumn is the time of year when the trees are laden with fruit.

TOPPING

Feijoas: If you are not a fan of feijoa or they are not in season, this recipe works just as well with soft ripe pears or pineapple.

CAKE

Caster sugar: Granulated white sugar will work as well
Plain Flour: This recipe will work with gluten-free flour. I just swapped it for the same quantity and added Â¼ teaspoon of xanthan gum.
Apple juice: You can skip the apple juice and double the milk if you would prefer.
Yoghurt: This can be substituted for sour cream or buttermilk.