Upside Down Date Cake With Marmalade Food

UPSIDE-DOWN DATE CAKE WITH MARMALADE

Steps:

• Prepare the marmalade: Trim and discard the ends of the kumquats, slice the kumquats into 1/8-inch/1/4-centimeter rounds and discard the seeds (pips). If using tangerines, quarter them lengthwise then cut them into 1/8-inch/1/4-centimeter-thick slices. Transfer the fruit and the star anise, cinnamon, vanilla and 2 cups/450 milliliters water to a large saucepan. Bring to a boil over medium-high heat and cook until the fruit has softened, about 10 minutes.
• Add the sugar and lemon juice and cook, stirring often, until the marmalade darkens and has a loose, jam-like consistency, adjusting the temperature as necessary to maintain a rapid bubble, 15 to 25 minutes, depending on the juiciness of your fruit. (You don't want to overcook the marmalade, as it will continue to thicken as it cools.)
• Remove from the heat and stir in the orange juice and Cognac. Let cool at least 1 hour. (We like the look and flavor of the star anise and cinnamon sticks, but feel free to remove them at this point, if you like.)
• Prepare the cake: Heat oven to 350 degrees Fahrenheit/160 degrees Celsius. Butter the bottom and sides of an 8-inch/20-centimeter springform cake pan (cake tin) and line the bottom and sides with parchment paper. Measure out 1/4 cup marmalade and set aside. Spoon 1 cup/250 grams marmalade into the pan, leaving a 3/4-inch/2-centimeter border around the edges.
• Sift together the flour, almond flour, baking powder, ground star anise and salt and set aside. Place the 3/4 cup/170 grams butter and the Demerara sugar in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until light and fluffy, about 3 minutes.
• Reduce the speed to medium-low and add the eggs one by one, scraping down the bowl as needed, until combined, about 2 minutes. Add the dates and mix for 30 seconds on medium speed. On low speed, add the flour mixture, followed by the milk and mix until well combined, about 30 seconds more.
• Spoon the batter into the prepared pan, starting around the perimeter of the pan to keep the marmalade in place, then smooth the surface into an even layer. Transfer the pan onto a baking sheet (tray). Bake until the cake springs back to a light touch in the center or a skewer inserted into the center of the cake comes out clean, 60 to 75 minutes, rotating the cake halfway through baking. Let cool for 5 to 10 minutes.
• Prepare the Cognac mascarpone: Combine all the ingredients in the bowl of a stand mixer. Using the whisk attachment, whisk on medium-high speed until smooth and thickened, about 2 minutes.
• Carefully release the sides of the cake pan and invert a serving plate over the top of the pan. Flip the whole thing over and carefully remove the paper.
• Gently warm the reserved 1/4 cup marmalade and spoon evenly over the top of the cake. Slice with a sharp knife and serve warm, with the Cognac mascarpone alongside.

OLD FASHIONED UPSIDE-DOWN CAKE

Steps:

• Melt 1/3 cup of the butter in a 10-inch cast-iron skillet; stir in brown sugar until well blended.
• Drain pineapple, reserving 2 tablespoons of the syrup.
• Arrange pineapple slices close together in butter-sugar mixture.
• Center each slice with a cherry.
• Sift flour, baking powder and salt onto waxed paper.
• Beat egg whites until foamy in medium bowl.
• Beat in 1/4 cup of the granulated sugar a tablespoon at a time until meringue stands in soft peaks.
• With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy.
• Beat in egg yolks, lemon rind, lemon juice and vanilla.
• Blend flour mixture into creamed mixture alternately with sour cream and the 2 tablespoons reserved pineapple syrup.
• Fold meringue until no streaks of white remain.
• Pour over pineapple in skillet.
• Bake in a 350° oven for 35 minutes or until center springs back when lightly touched with fingertip.
• Cool cake in skillet on wire rack for 10 minutes; then invert over serving plate.
• Allow skillet to remain over a cake a minute for syrup to drain from pan.
• Serve warm or cold.

MOCHA UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
• Combine butter and unsweetened chocolate in a microwave-safe bowl; heat in the microwave until melted, 20 to 30 seconds. Stir milk and vanilla extract into chocolate mixture.
• Mix flour, 3/4 cup white sugar, baking powder, and salt together in a separate bowl; stir in chocolate mixture until batter is smooth. Pour batter into the prepared pan.
• Stir coffee, brown sugar, 1/2 cup white sugar, and cocoa powder together in a bowl; pour over batter.
• Bake in the preheated oven for 30 minutes. Cool cake in the pan for 10 minutes. Turn cake onto a serving platter.

UPSIDE-DOWN FRUIT CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line bottom with cooking parchment paper.
• In medium bowl, stir 1/3 cup melted butter, 1/3 cup brown sugar and the water until well blended. Stir in dried fruit and pecans to coat evenly. Pour into pan, and spread in an even layer; set aside.
• In small bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt; set aside. In large bowl, beat 1/3 cup softened butter and 1/2 cup brown sugar with electric mixer on medium speed, scraping bowl occasionally, about 1 minute or until fluffy. Beat in molasses. Beat in eggs, one at a time, until smooth. In small bowl, mix milk and brandy. On low speed, beat in one-third of the flour mixture, then half of milk mixture, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Pour and spread batter over dried fruit mixture in pan. Tap cake pan on counter 2 to 3 times to eliminate air bubbles from batter.
• Bake 29 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes before serving.
• Cut into wedges. Store loosely covered in refrigerator.

DATE PUDDING UPSIDE DOWN CAKE

Steps:

• preheat oven to 350*.
• place dates and butter in an ungreased 13x9" baking pan --
• stir in 1 cup of boiling water to soften dates and melt butter -- stir well.
• add cake mix, eggs and walnuts.stir with fork for 2-3 minutes or blended --
• scrape bottoms and sides of pan once in a while with rubber spatula to be sure all is combined --
• spread batter evenly in pan.
• sprinkle with brown sugar, pour remaining 1 1/2 cups boiling water, slowly.over brown sugar --
• DO NOT STIR!
• bake at 350* for 40-45 minutes or golden brown.
• serve warm with whipped topping if desired -- .

MANGO UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
• Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
• Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
• Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.

CARAMEL-DATE UPSIDE-DOWN CAKE

Steps:

• For topping:
• Preheat oven to 350°F. Place sugar and butter in 9-inch-diameter metal cake pan with 3-inch-high sides. Whisk over medium heat until sugar dissolves, butter melts, and sauce is bubbling thickly, about 3 minutes. Whisk in lemon juice and salt. Remove from heat and cool 5 minutes.
• Arrange date quarters in 3 concentric circles in caramel, rounded side down, covering completely.
• For cake:
• Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Beat in vanilla, then eggs, 1 at a time. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Spoon batter over topping in pan.
• Place cake pan on large baking sheet. Bake cake until puffed and golden and tester inserted into center comes out clean, about 50 minutes.
• Cool cake in pan on rack 15 minutes. Cut around pan sides and invert warm cake onto platter. Carefully lift off pan. Return any dates that stick to pan to top of cake. Scrape any caramel left in pan over cake.
• Serve cake warm or at room temperature with whipped cream.