PLUM BLUEBERRY UPSIDE DOWN CAKE
This is a very pretty cake. Make sure to use black plums as they will turn pink when they bake and will look beautiful. The plums and blueberries can be replaced with peaches. You can also leave out the blueberries which makes a delicious plum cake! Enjoy!!!
Provided by BLONDINI2
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cake pan. Combine the flour, baking powder and salt. Set aside.
- In the prepared pan, combine 3 tablespoons margarine and brown sugar. Place pan inside the preheated oven until the margarine melts and begins to bubble. Set aside. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Arrange plums around the edges of the prepared pan, overlapping slightly. Distribute the blueberries in the center. Pour batter into prepared pan, covering fruit completely. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes before serving.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 35.9 g, Cholesterol 17 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 196.4 mg, Sugar 25.1 g
PLUM BLUEBERRY UPSIDE-DOWN CAKE
This moist and delicious cake turns out of the pan with a sweet, jamlike layer of fruit on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Lightly butter an 8-inch round cake pan (2 inches deep); line bottom with parchment paper. Melt 2 tablespoons butter and pour into pan; swirl to coat paper. Sprinkle 1/2 cup brown sugar evenly over butter. Arrange plum evenly in pan, then add blueberries, filling in any gaps.
- In a large bowl, using an electric mixer, beat 8 tablespoons butter and 1/2 cup brown sugar on high until light and fluffy, about 3 minutes. Beat in egg, egg white, and orange zest until combined. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. With mixer on low, beat flour mixture into butter mixture until combined. Beat in buttermilk and vanilla until smooth.
- Transfer batter to pan. Tap pan firmly on counter several times to remove air bubbles; smooth top.
- Bake until cake is deep golden brown, juices are bubbling around edge, and a toothpick inserted in center comes out clean, about 45 minutes, rotating pan halfway through. Let cake cool in pan on a wire rack, 1 hour. Run a knife around edge of pan and invert cake onto a serving plate. Serve warm or at room temperature. (Store, covered, at room temperature, up to 2 days.)
Nutrition Facts : Calories 315 g, Fat 14 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g
BLUEBERRY UPSIDE-DOWN CAKE
A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
Provided by Janet C Belanger
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g
PLUM UPSIDE-DOWN CAKE
Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.-Bobbie Talbott, Veneta, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Melt butter in a 10-in. cast-iron or ovenproof skillet. Sprinkle brown sugar over butter. Arrange plum halves, cut side down, in a single layer over sugar; set aside. , In a large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Combine the flour, baking powder and salt; add to egg mixture and mix well. Blend water and lemon extract; beat into batter. Pour over plums. , Bake at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes. Immediately invert onto a serving plate. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 173mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
PLUM UPSIDE-DOWN CAKE
Based on the Cottage Pudding Upside-Down Cake on this site, this plummified version ensures the same fluffy base but with specks of cinnamon thrown in for visual effect. Use a mix of sweet and sour plums for best results and adjust the brown sugar amounts if most of them are sour. Note that flipping the cake will be messier if your plums are overripe. Once it's cooled down, you'll want to reheat it for about 10 seconds in the microwave for the tastiest results.
Provided by crys
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Drop butter into an 8-inch square and let melt in the preheating oven.
- Remove the pan from the oven and tilt to coat the bottom evenly with butter. Sprinkle brown sugar and almond flour on top. Arrange plum slices over the mixture.
- Beat softened butter and sugar together until light and creamy. Mix in egg and vanilla extract until fluffy.
- Sift flour, baking powder, salt, and cinnamon together in a separate bowl. Add to the butter mixture alternately with the milk, folding just until dry spots disappear. Pour batter evenly over the plums; tap pan onto the counter to expel excess air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Cover the pan with a serving plate and immediately invert cake onto the plate. Let cool until no longer hot, about 15 minutes. Cut and serve warm.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 31 g, Cholesterol 48.8 mg, Fat 13.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 7.8 g, Sodium 248.7 mg, Sugar 15.9 g
BOOZY BERRY UPSIDE-DOWN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
- Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
- Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
- Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.
FRESH PLUM & BLUEBERRY UPSIDE-DOWN CAKE
This is such a beautiful and easy cake! I was so excited when I flipped it over and WOW - it really is impressive! I can't wait until my husband comes home to see/eat it!
Provided by Tamibic2
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F.
- Place 6 tablespoons of melted butter in 9" round cake pan, add brown sugar and spread evenly on bottom.
- Arrange plums around the pan overlapping and place blueberries in the center.
- In large bowl, cream remaining butter with sugar and lemon zest, add egg and beat until combined.
- In medium bowl, whisk together the flour, baking powder& salt.
- Add flour mixture to butter mixture in three batches, alternating with the milk.
- Pour batter into cake pan and spread evenly over plums.
- Bake until a toothpick inserted in center of cake comes out clean- about 50 minutes.
- Cool 10 minutes.
- Let cool 10 minutes, then invert to plate.
Nutrition Facts : Calories 413, Fat 18.4, SaturatedFat 11.3, Cholesterol 70, Sodium 330.5, Carbohydrate 60.4, Fiber 0.9, Sugar 42.6, Protein 3.7
PLUM UPSIDE-DOWN CAKE
Provided by Mary Jo Thoresen
Categories Cake Fruit Dessert Bake Plum Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.
- Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
- Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.
FRESH PLUM CAKE
This moist cake was adapted from a recipe I have for rhubarb cake, so you could substitute rhubarb if you don't have any plums. It's a wonderfully light cake to go with your afternoon tea or coffee.
Provided by Sackville
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and sugars together in a mixing bowl.
- Add applesauce and vanilla, beating until fluffy.
- In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
- Stir in plums and walnuts, if desired.
- Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
- Serve as is, or with a dollop of whipped cream on top.
Nutrition Facts : Calories 222.8, Fat 8.7, SaturatedFat 5.4, Cholesterol 23.2, Sodium 201.1, Carbohydrate 33.7, Fiber 1, Sugar 15.3, Protein 3.1
PLUM UPSIDE-DOWN CAKE
This is a slightly altered version of a recipe I got from a fitness magazine. It is a dense cake, very different and yummy! Using the light ingredients I specified, it's relatively guilt-free.
Provided by AmbyDawn
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 F.
- Coat bottom of 9-inch round cake pan with melted butter and top evenly with brown sugar.
- Arrange slices of plum to cover pan, very slightly overlapping.
- Sift together dry ingredients.
- Beat together"wet" ingredients in large bowl.
- Gradually beat together wet and dry ingredients until smooth.
- Pour mixture over plums.
- bake for 35 minutes, or until inserted toothpick comes out clean.
- Cool for 5 minutes, then invert onto plate to serve.
Nutrition Facts : Calories 165, Fat 8, SaturatedFat 4.8, Cholesterol 45.5, Sodium 107.5, Carbohydrate 20.8, Fiber 0.7, Sugar 8.4, Protein 2.6
UPSIDE-DOWN PLUM CAKE
I used fresh ripe plums for this recipe, during plum season. The cake is a very soft sponge cake once taken out of the oven, and (in my opinion) It tastes eveb better the following day, especially if cold/refridgerated. It's important to let it rest in the tin for the allocated time (last two steps) - otherwise the cake may collapse.
Provided by tinaki99
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180oC.
- Put half of the butter, half of the caster sugar and 1 tablespoon of honey in a heavy-based saucepan over low heat and stir until it makes a smooth sauce.
- Pour mixture into a (23 round) cake tin.
- Arrange plum halves (cut side down) closely fitting in the sauce mixture.
- Beat the remaining butter with the remaining caster sugar until pale and creamy in consistency.
- Add eggs one at a time and whisk in the vanilla sugar/powder.
- Add flour and milk alternatively to mixture.
- Spoon over plum halves.
- Bake for 1 hour or until cake mixture is cooked through (test with a skewer).
- Rest on a rack and let cool in tin for 30 minute.
- Place serving plate on top of tin and invert cake. Leave for 5 min and slowly remove tin.
Nutrition Facts : Calories 494.5, Fat 20.9, SaturatedFat 12.7, Cholesterol 104.7, Sodium 321.3, Carbohydrate 74.4, Fiber 1.1, Sugar 56, Protein 4.8
PLUM UPSIDE-DOWN CAKE
I love messing around with cake mix recipes and I love any kind of plums. I guess you could make this with a large can of plums, well drained, but I haven't tried this yet, but......
Provided by mandabears
Categories Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Pour melted butter into 13x9 pan.
- Sprinkle toasted walnuts and brown sugar evenly in pan.
- Cut plums in half and remove pits, cut each half into 4 pieces and arrange over walnuts, overlapping pieces.
- Prepare cake mix as directed on package, adding vanilla and almond extracts.
- Pour batter over plums.
- Bake at 350 degrees Fahrenheit for 40-55 minutes or until toothpick inserted in center of cake comes out clean.
- Remove from oven and immediately loosen edges of cake with a knife.
- Invert cake onto a serving plate.
- Drizzle cake with any remaining brown sugar from cake pan.
Nutrition Facts : Calories 277.3, Fat 16.4, SaturatedFat 7.7, Cholesterol 30.5, Sodium 92.7, Carbohydrate 32.8, Fiber 1.1, Sugar 31.1, Protein 1.5
FRESH PLUM AND BLUEBERRY UPSIDE DOWN CAKE - THE VEGAN VERSION
Make and share this Fresh Plum and Blueberry Upside Down Cake - the Vegan Version recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F or 180°C
- In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
- Add the brown sugar and stir it evenly across the surface of the pan.
- Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
- Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
- Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
- Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
- Pour batter over plums and blueberries.
- Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
- Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!
Nutrition Facts : Calories 109.5, Fat 0.5, SaturatedFat 0.1, Sodium 168.6, Carbohydrate 24.7, Fiber 0.8, Sugar 13.5, Protein 2
PLUM UPSIDE-DOWN CAKE
Make and share this Plum Upside-Down Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place 3 tablespoons butter in a 9x9 baking pan. Put in the oven at 350 degrees until butter is just melted.
- Remove from oven and stir in brown sugar and water until combined. Spread to an even layer in the pan.
- Arrange plum slices on top of the sugar mixture in the pan.
- In a large bowl mix flour, pecans, sugar, baking powder, and salt.
- Add milk, 5 tablespoons butter, eggs and vanilla. Beat with a mixer on low speed until combined. Beat on medium for 1 minute.
- Stir in orange peel.
- Spoon batter over top of plums in pan.
- Bake at 350 for 40-45 minutes, until toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 5 minutes.
- Loosen sides of cake from pan and invert onto a serving plate. Serve warm.
Nutrition Facts : Calories 466.8, Fat 19.2, SaturatedFat 8.8, Cholesterol 81.3, Sodium 347.8, Carbohydrate 69.5, Fiber 2.3, Sugar 44.9, Protein 6.6
BLUEBERRY UPSIDE-DOWN CAKE
Make and share this Blueberry Upside-Down Cake recipe from Food.com.
Provided by evelinagrossberg
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Butter a 1-quart 5 1/2-inch-diameter soufflé dish.
- Pour 2 tablespoons melted butter into the soufflé dish.
- Sprinkle 3 tablespoons brown sugar over butter.
- Scatter 1 cup blueberries over sugar. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg.
- Whisk milk into the egg mixture.
- Add flour mixture; whisk until batter is smooth.
- Pour half the batter into soufflé dish.
- Sprinkle remaining 1/2 cup blueberries over batter.
- Spread remaining batter over blueberries.
- Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes.
- Immediately unmold cake, inverting it onto a serving dish.
- Serve warm with whipped cream if desired.
Nutrition Facts : Calories 1450.3, Fat 54.9, SaturatedFat 32.3, Cholesterol 342.2, Sodium 1420.5, Carbohydrate 227.7, Fiber 7, Sugar 132.7, Protein 18.8
BLUEBERRY UPSIDE-DOWN CAKE
Another family favorite recipe that we so enjoy when blueberries are in season although frozen berries can be used also. We love this served with ice cream. Great summer recipe.
Provided by Dotty2
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
- Arrange blueberries in a single layer over brown sugar mixture;set aside.
- In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
- combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
- Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
- NOTE: frozen blueberries can be used,do not thaw before adding to batter.
Nutrition Facts : Calories 391.9, Fat 13.5, SaturatedFat 8.1, Cholesterol 68.6, Sodium 198.9, Carbohydrate 64.6, Fiber 1.6, Sugar 38.9, Protein 4.5
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