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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Upside down cake with fresh Apricot / Apricot upside down cake easy recipes
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apricoty upside down cake is so delicious. We have simplified it so much that you can make it in about an hour. If you have fresh apricot by all means use it, . As always, you can alter the recipe according to your liking. For example if you want it a little sweeter, add more sugar. If you're diet conscious, add a little less.
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#cake #apricot_recipes #abricot #upsidedown
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.
APRICOT CAKE | Upside Down Dried Apricot Cake | Fruit Cake | No Maida | Eggless | Tea Time Dry Cake
An easy to prepare, delicious homemade cake. It is eggless and refined flour free.
It is an upside down fluffy cake with the sweetness of apricots.
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Recipe:
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Preparation time: 18 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
1. Dried apricots 15 pcs (chopped)
2. Milk 1/2 cup + 1 tbsp
3. Brown sugar 1/4 cup
4. Whole wheat flour 1/2 cup
5. Vegetable oil 2.5 tbsp
6. Baking soda 1/2 tsp
7. Baking powder 1/4 tsp
8. Almonds 2-3
9. Cardamom powder 1/8 tsp
10. Vanilla essence 1/2 tsp
Method:
• Soak chopped apricots in warm milk and keep it aside for 10 minutes.
• Prepare the rectangular cake tin (7”x3”) by applying parchment paper at the bottom.
• Then decorate few apricots, prunes & almonds. Also, you can sprinkle little caster sugar.
• In a bowl, sieve together whole wheat flour, cardamom powder, baking powder and baking soda and set it aside.
• In a separate bowl, add brown sugar, vegetable oil and vanilla essence. Mix well until combined.
• Now, blend the soaked apricots in the blender to get a smooth paste.
• Add the apricot paste to sugar & oil mixture and mix well.
• Gradually, add the dry ingredients to the wet ingredients. Combine everything together to prepare the batter.
• Pour the batter in the prepared cake tin.
• Tap it few times to remove any air bubbles.
• Bake it at 180’C or 356’F for 25-30 minutes.
• Let it cool completely and enjoy the delicious apricot cake.
#driedapricotcake #teatimecakes #egglesscakes #drycakerecipes #nomaida #bakenetic
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SUMMER APRICOT UPSIDE DOWN CAKE
Cynthia teaches how to plant, grow and prune Apricot Trees and Elisa teaches the easiest and most delicious Summer Apricot Upside Down Cake!!
#apricots #gardening #gardentotable #cake #utah #growfoodnotlawn #growsomethinggreen
Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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