This is a revisit of my Red Wine, Pear and Almond Cake:
https://thequirkandthecool.com/2013/07/07/red-wine-pear-and-almond-cake/
Having made the cake again, I wanted to add a couple of pieces of advice to the original recipe: you really need to line the baking tin with baking paper – the cake has a tendency to leak the red wine syrup from the bottom of the tin into the oven! Very messy!
Also I think that you could easily make the cake in an ordinary cake tin as it turns out quite well.
And of course the cake would work well without red wine syrup. Without wine, apples or stone fruit work well.
You could also substitute a caramel syrup using butter and brown sugar.
In a small saucepan, melt the ¼ cup of butter and add 2/3 cup of brown sugar. Stir to combine, and cook until the mixture comes to a boil stirring continously.
In this version you would pour all the caramel syrup over the fruit in the bottom of the tin and definitely line the tin with baking paper!
The Quirk and the Cool 