Upside-down cakes hold a firm place in classic dessert lore, standing the test of time with an undeniably straightforward and effective technique. The simple practice of caramelizing fruit at the bottom of a cake pan, adding a layer of cake batter above it, and then flipping it post-baking and cooling, results in this timeless culinary gem. Embedded into the top of the cake, seasonal fruit offers both a tasty flavor and an appealing visual aspect. Summer beckons the taste of peaches, pineapple, and berries, while Autumn calls for apples and pears. Winter brings an assortment of citrus, and Spring brings beautiful rhubarb to the table.

Grace Parisi brought the flavor of Autumn into her cake with only two Golden Delicious apples, creating an exquisite, buttery, vanilla-scented cake. Cara Cormack added a unique twist to a classic peach-cake using almond meal to add a gentle texture. The cake retains its form as the peaches soften and sweeten during baking. Opting for gluten-free flour and a nut-based non-dairy milk would transform it into a vegan, gluten-free delight.

Anna Theoktisto finds harmony in contrast, wedding the soft tartness of rhubarb and a brown sugar topping on her vanilla- and orange-scented cake. Cal Peternell got creative with sweet Meyer lemons in his quick upside-down cake, which is equally as delicious with figs, blood oranges, or pineapples. Kristin Ferguson has also earned rave, five-star reviews for her sour cream vanilla cake infused with fresh pineapple pieces, sugar, and vanilla bean.

Joanne Chang takes an autumn cake in a warming, rich direction by pairing Granny Smith apples and a vanilla cake base with a hint of maple syrup. She takes it to summertime with her moist and buttery cake, topped with tangy, caramelized plums, an image if picture-perfect indulgence.

David Guas uniquely tops a spiced Granny Smith apple cake with a salty and deliciously crunchy streusel made of pecans and toasted rolled oats. Meanwhile, Grace Parisi works her magic on decidedly firm Bosc pears, transforming them into a warm and spiced vanilla cake loaded with cinnamon, ground ginger, and nutmeg.

The upside-down cake rose to fame in the 1920s, according to Diana Sturgis. This heralded era of sweets saw an emphasis on super-sweet canned pineapple and Maraschino cherries.

These upside-down cake recipes stand testament to creativity and appeal of this classic dessert – and provide plenty of inspiration to bake a simple yet show-stopping cake.