Maple Syrup Upside Down Cake Food

MAPLE SYRUP UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees.
• Measure butter, sugar, and egg into a bowl, and beat with a wooden spoon or electric mixer until creamy.
• Mix flour, baking powder, salt, and cinnamon (or nutmeg) together. Add the dry ingredients and the milk, a little at a time and alternating between the two, to the creamed butter mixture. Stir until well blended.
• Measure syrup into a small saucepan. Heat the syrup until it boils, and pour into a generously buttered 8-inch square baking pan. If using chopped walnuts, add them to the hot syrup.
• Scoop up the dough in four large balls and drop them into the hot maple syrup. Using two forks, stretch dough balls to the edges until the dough forms one large mass. Bake at 350 degrees for 30 minutes.
• Serve warm with ice cream or whipped topping if desired.

MAPLE UPSIDE-DOWN CAKE

Steps:

• Heat syrup until boiling, and pour it into a rectangular oven proof dish that is about 2 inches deep, with dimensions of about 6" X 10".
• Cream butter and sugar til fluffy. Beat in egg.
• Sift flour, baking powder and salt, and add to butter mixture, alternating with additions of the milk.
• Pour batter into the hot syrup.
• Bake at 375 F for 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
• Cool cake 10 minutes, and heat a platter. Run a knife around the edges to loosen it. Flip the cake onto the heated platter. Dot the top with the pecan halves and cut into portions. Serve warm with whipped cream.

MAPLE SWEET POTATO UPSIDE-DOWN CAKE

Steps:

• Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray.
• For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger. Cover and refrigerate until serving.
• For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes.
• Pour the maple syrup evenly into the prepared pan. Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans. Shred enough of the sweet potato to make 1 cup and set aside. Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture. Sprinkle evenly with the remaining cranberry mixture and pecans. Set aside.
• In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined. Set aside.
• In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes. With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes.
• Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds. Increase speed by 1 setting and beat for about 30 seconds. With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat again for 15 to 20 seconds until thoroughly blended. Remove the paddle, scraping down the bowl, as necessary. Gently stir in the reserved shredded sweet potato.
• Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula. Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean. Remove from oven to a wire rack for 15 to 20 minutes. Invert onto a serving plate and serve warm or at room temperature. Garnish with dollops of spiced sour cream and mint sprigs, if desired.

MAPLE PEAR UPSIDE-DOWN CAKE

Steps:

• Heat the oven to 350 degrees F. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When the mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top. With a handheld or standing mixer, beat the remaining 8 tablespoons butter and the granulated sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture in 3 batches, alternating with milk; do not overmix. Carefully spread the batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

APPLE WEDGE MAPLE SYRUP UPSIDE DOWN CAKE

Steps:

• Melt 3 TBS butter in an 8" X 8" pan.
• With a small piece of wax paper, butter the sides as well.
• Add the syrup.
• Remove from heat and sprinkle in the rum.
• Divide apple into eighths, core and arrange in neat rows in syrup mixture.
• Cream 1/3 cup butter, add 1/2 cup sugar and beat until light.
• Beat in egg yolks, one at a time.
• Sift together dry ingredients and add alternately to creamed mixture with milk.
• Stir in grated apple.
• Beat egg whites stiff.
• Beat in remaining 1/4 cup sugar, and fold gently into batter.
• Spread batter evenly over apples in pan.
• Bake 350*F oven for 40 to 45 minutes.
• Let stand 5 minutes, then invert onto a flat cake plate.
• Serve hot or warm with whipped cream.

MAPLE SYRUP PUDDING CAKE

Steps:

• Bring 1 maple syrup almost to a boil.
• Cream together butter, sugar and egg.
• Combine and add milk, flour,baking powder and salt.
• Grease and flour one 8 inches cake pan.
• Add maple syrup; drop in chopped pecans.
• Cover with cake batter and bake at 350 degrees for
• 20-30 minutes. Turn upside down and serve with ice-cream.

MAPLE-PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°.
• Bring syrup to a boil in a medium nonstick skillet over medium-high heat; cook 2 minutes.
• Remove from heat; arrange pears in pan in a spokelike fashion.
• Place pan over medium-high heat, and cook until syrup thickens (about 4 minutes), gently shaking pan frequently.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and next 4 ingredients (flour through salt); stirring well with a whisk.
• Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes).
• Add eggs, 1 at a time, beating well after each addition.
• Stir in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
• Pour batter evenly over pear mixture in prepared pan; wrap handle of skillet with foil.
• Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.
• Run a knife around outside edge.
• Cool in pan 5 minutes.
• Place a plate upside down on top of cake; invert onto plate.
• Serve warm.

UPSIDE-DOWN BANANA CAKE WITH MAPLE-CARAMEL SAUCE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
• Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
• Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
• When the cake is cooked, poke it all over with the skewer - inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

RHUBARB MAPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 325 F. Generously butter a 9-in. round cake pan (do not use a springform pan as the mixture will leak- trust me). Melt 4 tbsp. unsalted butter over low heat. Stir in the brown sugar. Pour into cake pan and distribute evenly across the bottom of the pan. Sprinkle rhubarb with 2 Tbsp granulated sugar and toss. Place in pan on top of brown sugar mixture. Spread evenly and set aside.
• Using an electric mixer, cream softened butter and 1 c. granulated sugar on medium speed until light and fluffy. Add egg yolks, one at a time, scraping down the sides of the bowl after each addition. Beat in vanilla extract.
• In a separate bowl, mix the flour, salt and baking powder. Add 1/3 of the flour mixture to the batter in the mixer bowl on slow speed, scraping down the sides and mixing until dry ingredients are incorporated. Add half of the milk-syrup mixture. Continue alternating additions of dry ingredients and milk-syrup mixture, ending with the flour mix.
• In a separate bowl, whip egg whites with cream of tartar until stiff peaks form. Fold egg whites into batter in small amounts until well-incorporated. Pour batter into pan on top of rhubarb.
• Bake at 325 degrees 40-50 minutes or until the surface springs back to the touch. Let cool for 5 to 10 minutes. Run a table knife around the edges and invert onto a cooling rack. Serve either warm or at room temperature.
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