ORANGE UPSIDE-DOWN CAKE
Provided by Sam Worley
Yield Makes 1 cake
Number Of Ingredients 18
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.
CARAMELIZED BANANA UPSIDE-DOWN CAKE
Pineapple has been centre stage when it comes to upside-down cake for too long. There's no doubt this classic rendition is delicious, but we're planning on changing the world with this recipe. Move over pineapple, because bananas are settling in at number one. Bananas get caramelized in maple syrup and brown sugar in this take on upside-down cake, with this golden goodness topping a banana flavoured cake for a double banana whammy, maple upside-down cake.
Provided by Food Network Canada
Categories bake,dessert,eggs and dairy,fruit,Great Canadian Cookbook
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line an 8-inch spring form pan with parchment.
- To make the topping, heat butter in a small saucepan. Add in brown sugar and maple syrup. Cook over medium heat until sugar melts and a dark syrup forms, about 10 minutes. Transfer mixture to lined cake pan.
- Cut bananas in half lengthwise. Arrange bananas cut-side down into the syrup.
- To make the cake batter, combine butter and sugar in the bowl of an electric mixer. Beat until light and fluffy, about 2 minutes.
- Add 1 egg at a time, then add vanilla. Beat until combined.
- Add in bananas and stir well.
- In a separate small bowl, combine flour, salt and baking soda. Add to mixture and stir to combine. Do not over mix.
- Pour batter over top of bananas then smooth the top into an even layer. Place in preheated oven until cake is golden brown and a toothpick inserted into the centre comes out clean, about 50 minutes.
- Remove from oven and let cool for 15 minutes. Release spring form and flip cake onto a serving plate so the bananas are on top.
PEACH UPSIDE DOWN CAKE
It's amazing how something this easy to make can taste so good --- this is like a pineapple upside down cake only it's made with peaches!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 8inch round cake
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Spread 1/4 cup butter onto bottom of an 8-inch round cake pan, and sprinkle with brown sugar.
- Arrange canned peaches and cherries on top of the brown sugar.
- In a bowl, cream the shortening and sugar and rind until well blended; add the egg, and beat well.
- Sift the flour, baking powder and salt together; add to the creamed mixture, alternately with the orange juice.
- Pour evenly and carefully over peaches.
- Bake for 45-50 minutes, or until cake tests done.
- Cool in pan for 10 minutes.
- Invert (turn over) onto serving plate, and remove cake from pan.
Nutrition Facts : Calories 2779.9, Fat 121.2, SaturatedFat 48.1, Cholesterol 333.5, Sodium 4493.4, Carbohydrate 411.8, Fiber 9.2, Sugar 266.9, Protein 24.1
CRANBERRY UPSIDE-DOWN CAKE
Sweetened whipped cream is the perfect accompaniment to this slightly spicy dessert. The topping is made by simply baking cranberries placed in a layer over sugar and spices at the bottom of the pan. As the cake bakes, the sugar caramelizes, forming a rich syrup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.
- With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.
- Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.
PINEAPPLE UPSIDE-DOWN CAKE
The combination of rich, buttery cake and caramelized pineapples in this classic dessert will transport guests to the good ol' days. It's traditionally made in a cast-iron skillet, but a 9- or 10-inch cake pan will also get the job done in a pinch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield One 10-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In the bowl of a mixer fitted with the whisk attachment, beat together flour, granulated sugar, baking powder, and salt. Add oil and milk; beat on medium speed until smooth, about 1 minute. Beat in egg and vanilla until well combined.
- Melt butter in a 10-inch nonstick skillet, preferably cast iron, over medium heat. Add brown sugar and cook, stirring, until moistened. Remove from heat; arrange pineapple and pecans on top. Pour batter evenly over top and smooth with a spatula.
- Bake until a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan 10 minutes. Run a knife around edge of cake, then carefully invert onto a platter. Serve warm or at room temperature, garnished with cherries if desired.
UPSIDE-DOWN RASPBERRY CAKE
Make and share this Upside-Down Raspberry Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, mix flour, baking powder and salt. Set aside.
- In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
- Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
- Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
- Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.
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
CORNMEAL UPSIDE-DOWN PLUM CAKE
Upside Down Plum Cake: The best recipe for simple summer plum cake with a layer of beautiful red plums and a moist, tender cake batter with cornmeal. Also easy to make a gluten-free cake.
Provided by Karen Tedesco
Categories Desserts
Time 1h45m
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees.
- Butter the bottom and sides of 9-inch cake pan. Cut a circle of parchment to fit the bottom and press into the pan.
- Whisk together the almond flour, polenta, flour, baking powder, salt and lemon zest in a bowl.
- Put 1 cup of the sugar in a small saucepan with 1/3 cup water. Stir to dissolve, then place the pan over medium heat. Bring to a simmer and cook until the sugar begins to form large bubbles and turns a light amber color (be patient - this can take 15 minutes or so). Remove from the heat and drop 2 tablespoons of the butter into the syrup, swirling to melt. Immediately pour into the cake pan.
- Arrange the plums in a single layer around the bottom of the pan (careful - the syrup is very hot).
- Beat the remaining 2 sticks butter and 1 cup sugar on medium-high speed in a heavy duty mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time until each one is emulsified, then add the almond extract. Stir in the flour mixture in 2 additions until blended.
- Scrape the batter over the plums and even out the top. Bake for 1 hour and 20 minutes or until the top is golden, crackled and firm to the touch. Set the cake on a rack and cool completely.
- When the cake is cool, run a dull knife around the edge of the pan to loosen the cake. Put a large plate over the top and invert the pan. Peel off the parchment paper.
Nutrition Facts : ServingSize 2 g, Calories 528 kcal, Carbohydrate 94 g, Protein 11 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 235 mg, Fiber 6 g, Sugar 71 g
OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE
This old-fashioned cake recipe delivers a really good take on the dessert classic: pineapple upside-down cake.
Provided by Cathy
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
- Sift together flour, baking powder, and salt.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
- Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 55 g, Cholesterol 84.9 mg, Fat 10.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 183.1 mg, Sugar 43 g
PEAR UPSIDE-DOWN CAKE
Steps:
- Preheat oven to 350 degrees.
- In a medium saucepan, melt butter and brown sugar together over low heat, stirring occasionally until dissolved. (Alternatively use your microwave at half power or less in 30 second increments, stirring each time, until melted. If you go longer or at a higher power setting, you may have a buttery mess on your hands. Consider yourself warned!)
- Pour caramel mixture into 9-inch round cake pan.
- Top with sliced pears, working from the inside to the outside, creating a spiraled pattern.
- In a medium mixing bowl, mix together dry ingredients.
- In a large mixing bowl, mix together milk, oil, egg, and vanilla until just blended.
- Add dry mixture to wet mixture and stir until just incorporated.
- Pour cake batter into pan over caramel and pears.
- Place cake in middle rack in oven. On a lower rack, place a large cookie sheet directly underneath the cake pan to catch any possible drips.
- Bake approximately 50-60 minutes, or until caramel has bubbled up around the sides, cake is golden brown and a toothpick comes out with dry crumbs adhering to it.
- Remove from oven and let cake stand for approximately 10 minutes on a wire rack. (This is an important step: if you turn cake out too soon, some of the topping of your cake might fall apart; alternatively, if you turn cake out too late, you may not be able to get the cake out because the caramel will have cooled too much and stuck to the pan.)
- Flip cake out onto a serving dish and serve warm or cold.
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
PINEAPPLE UPSIDE DOWN CAKE RECIPE
Turn a frown upside down with our Pineapple Upside Down Cake Recipe. You'll flip for the tropical taste of our Pineapple Upside Down Cake Recipe-it's perfect for a summertime treat, or to add some sun to the dessert table of any occasion!
Provided by My Food and Family
Categories Dairy
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Drain pineapple, reserving 1/2 cup juice. Beat cake mix, eggs, sour cream, oil and reserved pineapple juice in large bowl with mixer until blended.
- Pour butter into 9-inch round pan; sprinkle with sugar. Arrange pineapple rings and cherries over sugar; sprinkle with 1/2 cup coconut. Cover with half the cake batter. Cover bottom of second 9-inch round pan with parchment; spray with cooking spray. Fill with remaining cake batter.
- Bake 45 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 5 min.; invert onto wire racks. Remove pans and parchment; cool cakes completely.
- Place plain cake on plate; spread with COOL WHIP. Sprinkle with remaining coconut. Top with second cake layer, fruit side up.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE UPSIDE-DOWN CAKE
Trisha Yearwood shows off her easy, classic pineapple upside-down cake on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
- Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
- Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.
HONEY ORANGE UPSIDE-DOWN CAKE (VIDEO)
Easy orange upside down cake recipe sweetened with honey and frosted with a simple whipped cream!
Provided by tatyanaseverydayfood
Categories Dessert
Number Of Ingredients 15
Steps:
- Preheat the oven to 350F/177C. Line the bottom of 2, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
- For the cake batter, first cream together the softened butter and sugar on medium-high speed for a few minutes, until light and fluffy. Melt the white chocolate chips in the microwave or over a double boiler, then add to the butter. Mix again for a minute until the chocolate is incorporated, then begin adding the eggs one at a time. Mix well after each egg and mix for a few minutes after all the eggs have been added. Next, add the orange marmalade and mix again, then pour in the warmed milk.
- In a separate mixing bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix on medium speed for up to a minute, just until the dry ingredients are well incorporated.
- Next, prepare the orange bottom. Cut off the ends of each orange, split it in half, then thinly slice into 1/8th to 1/4th-inch thick slices. Arrange the slices single layer over the parchment paper, starting from the outside and working your way in. Drizzle 2 tablespoons of honey over each pan.
- Divide the cake batter evenly between the two pans and use an off-set spatula to level the batter. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely in the pan. Once the layers are cooled, carefully invert the layers onto a wire rack.
- For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a mixing bowl. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Transfer the cream into a pastry bag tipped with a star tip (I used Ateco tip #847), or spoon the frosting onto the first layer with a spatula.
- Keep cake well-covered and refrigerated if not serving the same day.
Nutrition Facts : Calories 403 kcal, Carbohydrate 48 g, Protein 5 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 96 mg, Sodium 230 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 7 g, ServingSize 1 serving
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- Preheat oven to 350°F. Beat butter with an electric mixer on medium speed until smooth, about 30 seconds. Gradually add brown sugar, beating until light and fluffy, about 2 minutes. Spread mixture evenly in a 9-inch cast-iron skillet. Arrange pineapple slices and cherries evenly over mixture, cutting pineapple slices as needed to fit skillet.
- Beat egg yolks on high speed until thick and lemon-colored, about 2 minutes. Gradually add granulated sugar, beating well to combine. Stir together flour and salt in a separate bowl; add to yolk mixture alternately with water, stirring well after each addition. Stir in vanilla.
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- Preheat the oven to 350° and line the bottom of a 9-inch cake pan with parchment paper. In a large bowl, blend the butter with the brown sugar and salt. Spread the mixture evenly in the lined cake pan. Arrange the apples wedges in the pan in 2 concentric circles.
- In the same bowl, whisk the flour with the sugar, baking powder and salt. In a small bowl, mix the eggs with the milk and vanilla. Add the mixture to the dry ingredients along with the melted butter and whisk until smooth. Scrape the batter over the apples and spread evenly. Bake the cake in the lower third of the oven until golden and springy and a toothpick inserted in the center comes out clean, about 55 minutes.
- Transfer the pan to a rack and let cool for 30 minutes. Run the tip of a knife around the inside rim of the pan. Center a serving plate over the cake; carefully invert the the cake and plate. Remove the pan and peel off the parchment paper. Let the cake cool completely.
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