When using frozen fruit, do not defrost it before baking—this ensures the fruit retains its structure and cooks evenly in the cake.
Opting for frozen fruit can be more dependable when fresh produce is out of season, allowing bakers flexibility in creating upside down cakes.
Avoid large chunks of frozen fruit like whole strawberries or mangoes, as they can cook unevenly and add excess moisture, ruining the cake’s texture.
Cool your cake for at least 20 minutes before inverting it to reveal a properly set jammy exterior, preventing structural collapse.
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