Feijoa Cake

Take the feijoas in your backyard to the next level with this Feijoa Cake Recipe. This is an upside-down cake recipe, which means you end up with a delicious layer of feijoa caramel topping a moist cake.

Why This Recipe Works

Feijoas are in abundance in New Zealand in Autumn and this recipe lets them shine!

The combination of feijoa and brown sugar caramel topping is delicious

This is the feijoa recipe that will convert even those who don’t like feijoas to love their fragrant tropical flavour.

Ingredients you will need

TOPPING

feijoa

brown sugar

butter (melted)

CAKE

butter (softened)

caster sugar

eggs

flour

baking powder

salt

milk

apple juice:

plain yogurt

vanilla extract or vanilla essence

feijoa

Ingredient Notes and Substitutes

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 ¼ 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.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used plain flour, brown sugar, caster sugar and butter from their range in this recipe.

Step-by-step instructions

Below are illustrated step-by-step instructions to make my Feijoa cake recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Preheat your oven to 180 degrees Celsius. (This is 350 degrees F).

Step one: Pour the melted butter into the bottom of a baking dish. 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.

Step two: Arrange the slices of feijoa into the base of the baking dish, onto the brown sugar and butter mixture.

Step three In a large bowl cream the butter and caster sugar, add the eggs one at a time, beating for 20-thirty seconds between each egg addition.

Step four: In a dry clean bowl, whisk together the flour, baking powder and salt. In a second bowl or jug whisk together the milk, apple juice and vanilla extract.

Step five: Add half of the dry ingredients mixture to the creamed butter and sugar. Combine on low speed or use a wooden spoon to mix the cake batter. Then add half of the wet ingredients and combine on low speed or use a wooden spoon to mix the cake batter. Repeat so that all of the dry and wet ingredients have been added.

Step seven: Stir through the chopped feijoa flesh.

Step eight: 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.

Step nine: 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.

Step ten: Remove the cake and leave to cool for 15-20 minutes in the cake pan on a wire cooling rack.

Step eleven: Run a knife around the edge of the cake tin, and flip your feijoa upside down cake onto to a plate.

Top Tips

Here is how you can make this feijoa upside-down cake recipe perfectly every time!

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.

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

Prep Time 15minutes minutes

Cook Time 35minutes minutes

Resting Time 15minutes minutes

Total Time 1hour hour 5minutes minutes

Servings 12 servings

Calories 157kcal

Ingredients

Topping

8-10 Feijoa Peeled and sliced½ cup brown sugar50 grams butter melted

Cake

125 grams butter softened½ cup caster sugar2 medium eggs1 ½ cups flour2 teaspoons baking powder1 pinch salt¼ cup milk¼ cup apple juice½ cup plain yogurt1 teaspoon vanilla extract½ cup chopped feijoa

Instructions

Preheat your oven to 180 degrees celsius.

Topping

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.

Cake

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!

Notes

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 ¼ 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.

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 89mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 82IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 1mg

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