On Saturday we went to the Asian and Indian markets in Helsinki. I’m allergic to most fresh fruits, but cooked and canned are okay. I saw a can of lychees and decided to try it. It was good, but there was a lot in the can. I looked for recipes and found an entire website devoted to lychees! Leecheysonline.com has a lot of very interesting recipes. I found a recipe for Sticky Lychee Muffins but decided to try it as an upside-down cake. I only had half a cup of chopped lychees left so I halved the recipe. The ingredient list has 1/2 cup of packed brown sugar, but also calls for 12 teaspoons, separated, later in the recipe. The 12 teaspoons are not on the ingredient list.

Since I halved the recipe, I baked it in a loaf pan. The cake smelled delicious when it was cooking. The cinnamon was very fragrant.

Fresh from the oven. Looks and smells yummy.

From the side. Look at those luscious layers.

Lychee Upside-Down Cake

We would definitely make this again. Since I used the canned lychees, it’s something that would be easy to make at the last minute or when unexpected guests stop by. Thanks for looking.