I love upside-down cakes – you can use almost any fruit (stone fruit and pineapple work particularly well), and there’s always a little anticipation and excitement when you turn your cake out, no matter how many times you’ve made it before.
This cake can be made gluten-free (just use gluten-free flour or more ground almonds in place of the flour), refined sugar free if you use muscovado sugar and honey instead of the brown sugar and dairy-free if you use coconut oil instead of butter. If you do use honey, make sure you use a neutral (not too strongly flavoured) one, like the stuff that comes in the squeezy bottles or creamed clover honey.