Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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Chocolate Peanut Butter Banana Upside Down Cake
Oh my this Chocolate Peanut Butter Banana Upside Down Cake is simply delicious! Chocolate, peanut butter and banana is one of my all time favorite combinations. The cake is super moist and has a peanut butter caramel topping that is to die for.
Chocolate Peanut Butter Banana Upside Down Cake
Ingredients
Topping:
1/2 cup butter
3/4 cup packed brown sugar
1/4 cup creamy peanut butter
1 tbsp water
1 tsp vanilla extract
2 to 3 bananas, sliced
Cake:
1/2 cup butter
1 cup sugar
1 egg
3/4 cup creamy peanut butter
1 1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
Instructions
For topping: In a 10-inch cast iron skillet, melt butter over medium heat. Stir in brown sugar and peanut butter until smooth. Bring to a boil, stir in water and vanilla until combined. Cook for 1 minute. Remove from heat. Arrange banana slices over caramel. Set aside.
For cake: In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add egg and peanut butter, beating to combine. In a separate bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture. Beat in vanilla until combined. Spoon batter over bananas in skillet, smoothing top with a spatula. Bake in a 350 degree oven for 40 minutes or until a inserted toothpick comes out clean. Let cool in pan 10 minutes. Carefully invert onto a serving plate.
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Simple Apricot Cake
I'm happy to be back here after a long, unintentional break. My creativity usually plummets during summer and this year has been no different, perhaps even a little bit more so than usual. But, I'm really excited to get back to posting, especially in time for my favorite season of the year.
I've moved into a new studio since the last time I posted, and it feels sooo good after working at home for so long. This is the first recipe video I've recorded there, and I can't wait to share more from the studio! I wanted to bake something simple just to test the oven and to see how things would work. One thing I now know I need is an extension cord, that's why you don't see an electric whisk in the video ;-) But I do recommend you use one for creaming the butter and sugar.
upside down apricot cake recipe (To see the full video, go to tatli caramel channel)
Chocolate Pineapple Upside Down Cake
Chocolate Pineapple Upside Down Cake is a delicious recipe that makes a perfect dessert for any occasion. This is not the classic recipe of pineapple upside down cake as I’ve wanted to pair pineapple with coconut and chocolate. The combination is absolutely irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Pineapple Topping
1/4 cup (60g) unsalted butter
1/3 cup (70g) light brown sugar
6 or 7 pineapple slices, canned
Chocolate Coconut Cake
1 cup (125g) all-purpose flour
1 cup (50g) unsweetened shredded coconut
1/3 cup (40g) unsweetened cocoa powder
1/2 tsp (2g) salt
1 tsp (4g) baking powder
1/3 cup (75g) unsalted butter, soft
2/3 cup (135g) sugar
3 eggs
1 tsp (5g) coconut extract
3/4 cup (180g) coconut milk
3 oz (80g) semisweet chocolate, melted
1. Preheat oven to 350F (180C). Grease a 9 inch (23cm) pan and line with parchment paper.
2. In a small saucepan melt butter over low heat, add sugar and cook until sugar dissolves . Pour the mixture in the prepared pan and arrange the pineapple slices. Set aside until you prepare the chocolate cake.
3. In a medium bowl combine the flour, cocoa powder, shredded coconut, baking powder and salt.
4. In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, coconut extract and mix to combine.
5. With the mixer on low, alternate adding gradually flour mixture and coconut milk until all is well incorporated.
6. Add the melted chocolate and mix to incorporate.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out with a few crumbs.
8. Let it cool in the pan for few minutes minutes, then invert onto a serving platter.
9. Serve slightly warm with a big scoop of ice cream on top. Enjoy!
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Peach Upside-down Cake | Waitrose & Partners
Partner and Food Editor Silvana Franco shows you how to make a nostalgic favourite: upside-down cake. Juicy peaches in Marsala syrup are a perfect match to the soft, vanilla-scented almond sponge.
Ingredients and full recipe can be found below.
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 10
Ingredients:
300g caster sugar
275g butter, softened, plus extra for greasing
150ml Marsala wine
4 peaches, stoned and each cut into 8 wedges
200g self-raising flour
60g ground almonds
1 tsp baking powder
1 tsp vanilla extract
5 medium Waitrose British Blacktail Free Range Eggs
Half fat crème fraîche, to serve
For the full recipe |
To visit our website | waitrose.com