Rice Cooker Orange Upside Down Cake Recipe By Tasty Food

RICE COOKER ORANGE UPSIDE-DOWN CAKE RECIPE BY TASTY

Steps:

• In a large bowl, combine the cream cheese and 100 g (½ cup) of the sugar. Add the eggs and whisk until combined.
• Zest one half of the orange over the batter. Add the lemon juice and whisk to combine.
• Add the pancake mix and melted butter, and whisk until the batter is smooth.
• Brush the bowl of the rice cooker with melted butter.
• Sprinkle the remaining tablespoon of sugar on the inside of the bowl so that it is well coated.
• Slice the orange into 7 thin slices and lay on the inside of the bowl.
• Pour the batter over the oranges, and cook for 40 minutes.
• Remove the bowl of the rice cooker and place a plate over the top. Carefully flip the bowl upside-down so that the cake slides onto on the plate with the orange slices on top.
• Enjoy!

RICE COOKER UPSIDE-DOWN PINEAPPLE CAKE RECIPE BY TASTY

Steps:

• In a large bowl, use a spatula to mix the sugar and cream cheese until well-combined. Whisk in the eggs until there are no lumps remaining.
• Stir in the pineapple juice, melted butter, and pancake mix until the batter is thick and smooth.
• Make the caramel sauce: in a small saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir rapidly for 2 to 3 minutes. Remove from the heat once mixture starts to boil and thicken.
• Pour the caramel sauce into the bottom of a 1-liter rice cooker bowl insert.
• Place one pineapple slice in the middle of the rice cooker bowl, then arrange the other slices in a ring around it. Place one maraschino cherry in the center of each pineapple slice.
• Pour the cake batter over the pineapple slices and shake to smooth out the top of the batter.
• Cook for 60 minutes.
• Remove the bowl insert from the rice cooker and invert the cake onto a plate.
• Slice and serve, topped with vanilla ice cream if desired.
• Enjoy!

ORANGE UPSIDE-DOWN CAKE

Steps:

• Make the caramel:
• Preheat the oven to 350°F.
• Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
• Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
• Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
• Make the cake:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
• Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
• With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.

ZESTY ORANGE RICE CAKE

Steps:

• Bring milk to a simmer in a saucepan; add vanilla bean and stir. Mix rice and white sugar into simmering milk; add lemon peel. Bring liquid to a boil, reduce heat to low, and simmer, stirring constantly, until rice is tender, 20 to 25 minutes. Transfer saucepan to the refrigerator and chill, at least 30 minutes.
• Whisk egg yolks and orange liqueur together in a bowl. Beat egg whites in a separate bowl until foamy. Continue to beat egg whites until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Preheat oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
• Remove vanilla bean and lemon peel from rice. Stir raisins and orange zest into rice; add egg yolk mixture and stir. Softly fold egg whites into rice mixture. Slowly pour rice mixture into the prepared cake pan.
• Bake in the preheated oven until set, about 1 hour. Sprinkle confectioners' sugar over rice cake.

COCONUT-PECAN UPSIDE DOWN CAKE (RICE COOKER)

Steps:

• Melt butter into well prepared rice cooker pan. Spray with Pam very well, or use parchment paper on the bottom of pan.
• Mix together the brown sugar, coconut, pecan's and semi sweet chocolates with a little milk. spread over the butter.
• Then mix up the Jiffy cake mix according to the directions on the box.
• Hit cook and 40 minutes later it will be done.
• Turn off the cooker and wait a few minutes before removing the pan from the rice cooker. If you have a dish that is slightly smaller than the rice cooker pan, place it in the pan on top of the cake before turning it over. This is the easiest way to take the cake out.
• Allow it to cool before cutting.