PALEO UPSIDE DOWN KIWI CAKE
Highlight the bright flavor of kiwi with this fresh Paleo Upside-Down Cake!
Provided by Megan Olson
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- Drizzle the honey on the bottom of the pan, then arrange sliced kiwis in a single layer to cover.
- Mix bananas, cashew butter, sugar, coconut oil, vanilla extract and eggs in a standing mixer until smooth.
- In a small bowl, sift together the coconut flour, cinnamon, baking soda, baking powder and salt.
- Add the flour mixture to the liquid mixture and combine until thick, but slightly runny. Pour the mixture over the kiwis.
- Bake 25-30 minutes or until slightly browned and a toothpick comes out clean.
- Let the cake cool 10 minutes before removing the springform. Cool another 20 minutes before carefully flipping the cake over a wire rack or cake stand.
RHUBARB UPSIDE DOWN CAKE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.
- Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.
- Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.
- Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.
EASY UPSIDE DOWN KIWI CAKE RECIPE BY TASTY
Here's what you need: heavy cream, sugar, greek yogurt, castella, kiwis, pineapple, orange
Provided by Saki Yamada
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- On a cutting board, cut the castella into ¼-inch (6 mm) slices.
- In a bowl, use a hand mixer to combine the heavy cream and sugar.
- Add the Greek yogurt and blend until stiff peaks form.
- Line a 7x7 inch (18x18 cm) bowl with plastic wrap and add the sliced kiwi to the bowl.
- Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
- Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half or orange and pineapple, top with whipped cream, and remaining castella.
- Cover the top layer in plastic wrap, and refrigerate for 3 hours.
- Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
- Slice the cake, and serve.
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 82 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, Sugar 59 grams
EASY UPSIDE DOWN KIWI CAKE RECIPE
Whip up a refreshing, no-bake dessert with this upside-down kiwi cake with layers of pound cake, whipped cream, pineapples, and orange.
Provided by Sue Franklin
Categories Cakes
Time 3h30m
Yield 6
Number Of Ingredients 7
Steps:
- On a cutting board, cut the castella into ¼-inch slices.
- In a bowl, use a hand mixer to combine the heavy cream and sugar. Add the Greek yogurt and blend until stiff peaks form.
- Line a 7x7-inch bowl with plastic wrap and add the sliced kiwi to the bowl.
- Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
- Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella.
- Add the remaining half of orange and pineapple, top with whipped cream, and remaining castella.
- Cover the top layer in plastic wrap, and refrigerate for 3 hours.
- Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
- Slice the cake, and serve. Enjoy!
Nutrition Facts : Carbohydrate 15.77g, Cholesterol 72.72mg, Fat 20.54g, Fiber 2.10g, Protein 4.45g, SaturatedFat 12.63g, ServingSize 6.00, Sodium 37.18mg, Sugar 0.00, UnsaturatedFat 5.33g
PINEAPPLE UPSIDE-DOWN CAKE
This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories
Provided by Sara Buenfeld
Categories Afternoon tea, Snack, Treat
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium
GLAZED PINEAPPLE UPSIDE DOWN CAKE
Make and share this Glazed Pineapple Upside Down Cake recipe from Food.com.
Provided by CookingMonster
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Melt first amount of margarine in a 9x9-inch pan.
- Arrange rings over melted butter.
- Insert cherries inside centre of rings.
- Sprinkle with brown sugar.
- Set aside.
- Cream second amounts of margarine and sugar together well in mixing bowl.
- Add eggs and beat.
- Mix in vanilla.
- Mix flour, baking powder and salt, together in small bowl.
- Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
- Stir after each addition until blended.
- Pour over the top of the pineapples.
- Bake in oven for 40-50 minutes.
- Loosen edges with knife.
- Invert onto plate and cool.
- Serve with whipped cream.
STICKY UPSIDE-DOWN BANANA CAKE
Edd Kimber gives us an irresistible new take on the seventies classic. This stunning upside-down cake makes a great cooking project for teen cooks
Provided by Edd Kimber
Categories Dessert
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
- To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
- To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.
Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 45 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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