STAR FRUIT UPSIDE-DOWN CAKE
We were pleasantly surprised to find that star fruit tastes a lot like apple in this star-studded cake. So we drifted toward warm fall spices like cinnamon, nutmeg and allspice. The tropical fruit is packed with fiber and vitamin C, not to mention making the cake a conversation starter!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings (1 slice)
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
- For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
- For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
- Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
- Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.
Nutrition Facts : Calories 350 calorie, Fat 22 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 320 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 5 grams, Sugar 23 grams
STARFRUIT (CARAMBOLA) UPSIDE DOWN CAKE WITH CAKE MIX
This is a cheater's short cut as it uses a cake mix. However what is special is the addition of pudding and a bunch of eggs. It is rich and tasty.
Provided by Ambervim
Categories Dessert
Time 1h12m
Yield 1 Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Bring sugar and water to a gentle boil in a wide (12 inch or more) saute pan. Add the star fruit in a single layer and allow to simmer for 5 minutes, turning over halfway.
- Remove with a slotted spoon and drain in a large sieve or paper towels.
- Melt butter over a low heat in a 12 inch cast iron skillet or other oven proof pan with a handle.
- Remove from heat.
- Stir in the brown sugar and spread it to evenly cover the bottom of the skillet.
- Arrange the star fruit in a single layer on the brown sugar/butter mix.
- Combine the cake mix, pudding mis, eggs, water and oil. Beat for 2 minutes.
- Pour batter gently over the star fruit and bake in the center of the oven for an hour or until toothpick comes out clean.
- Invert over a serving plate as soon as the cake comes out of th oven.
STAR FRUIT PIE (CARAMBOLA)
This is a garden fresh pie. You aren't likely to find it anywhere else and neither will your guests.
Provided by Ambervim
Categories Pie
Time 50m
Yield 1 Pie
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Prepare star fruit (carambolas) by cutting off the edges of the ridges. Remove seeds if you want to do so. Slice in 1/2 inch slices. Combine tapioca and sugar and lightly mix with sliced fruit. If the fruit is very sweet ad 1/4 cup lime juice.
- Line a 9-inch pie pan 1 crust. Spread prepared fruit over pastry. Dot with small pieces of butter and sprinkle with nutmeg. Roll the top crust so it will be large enough to make a good seal. Cut gashes to allow steam to escape. Or cut out stars.
- Bake about 35 minutes, or until pastry is golden brown.
Nutrition Facts : Calories 3220.2, Fat 144.3, SaturatedFat 44.5, Cholesterol 61.1, Sodium 2428.5, Carbohydrate 466.1, Fiber 27.5, Sugar 267.2, Protein 27.7
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